OOEY-GOOEY FUDGY BROWNIES
These brownies are too gooey, fudgy, and rich to resist! Top with sifted confectioners' sugar.
Provided by leroybrennan
Categories Desserts Cookies Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
- Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
- Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
- Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.7 g, Cholesterol 56.5 mg, Fat 13.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 71.2 mg, Sugar 33.6 g
CLASSIC GOOEY BROWNIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
OOEY GOOEY BROWNIES
These brownies are the perfect blend of fudge and cake to make a wonderful brownie.. mmm yum this recipe is still being tweaked as we can't seem to get consistent results. If you make this please let me know how it turned out and what if anything you did differently.
Provided by Cuistot
Categories Bar Cookie
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F butter 9x13 pan.
- In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
- beat in the eggs one at a time mixing well after each addition.
- Stir in the vanilla.
- Sift the flour, cocoa and salt together.
- Add the flour mixture to the butter mixture, mixing until combined.
- Stir in the walnuts.
- Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!
Nutrition Facts : Calories 331.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 99.4, Sodium 152.2, Carbohydrate 43.4, Fiber 2.2, Sugar 33.6, Protein 4
GOOEY CHOCOLATE FUDGE BROWNIES
Make and share this Gooey Chocolate Fudge Brownies recipe from Food.com.
Provided by oilpatchjo
Categories Dessert
Time 1h5m
Yield 1 Brownie Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 350 F or 175 C.
- Line 9 x 13 pan with parchment paper length and width wise so that they are perpendicular to each other. Be sure to make the parchment paper to overhang so the brownie can be lifted out of the pan. Brush the parchment paper with butter. If a glass pan is used the brownie cake must come out of the pan immediately as to not overcook.
- Melt the butter and sugar in a heavy sauce pan on very very low heat. Let the mixture slightly cool and transfer to a large bowl. Add eggs gradually, mixing well.
- Add vanilla. Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
- Add Chips and nuts (nuts are optional).
- Pour into the prepared pan and bake approximately 35 minutes.
- Do Not Over Bake!
- Cool before cutting about 2 hours. Turn onto a surface and peel off parchment paper.
- The brownies can be ice with frosting, or just dust with powered sugar, or have them plain, enjoy!
Nutrition Facts : Calories 426.8, Fat 27.9, SaturatedFat 16.9, Cholesterol 138.5, Sodium 379.9, Carbohydrate 45.6, Fiber 2.4, Sugar 41.5, Protein 4.3
OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES
Cut this recipe out of a magazine sometime back. I have not tried this recipe but am posting it at the request of a Zaar member.
Provided by Caryn
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease the bottom of a 13 x 9 x 2-inch baking pan.
- BATTER: In bowl, beat together oil, water, and eggs.
- Stir in brownie mix until ingredients are moist.
- Spread batter into prepared pan.
- FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
- Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
- Bake for 40 minutes.
- DO NOT OVERBAKE!
- FROSTING: In medium bowl, cream together frosting and peanut butter.
- Spread frosting over brownies immediately after baking or after completely cooling.
BRIAN'S FUDGY GOOEY BROWNIES
Steps:
- For Brownies:
- Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray.
- In a double boiler melt the chocolate with the butter and espresso powder until smooth.
- In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside.
- Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt.
- Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.
OOEY-GOOEY BROWNIES
Fudgy brownies are topped with a rich chocolate frosting to satisfy any chocolate lover's dream. Low-cal, whose says we can't have our chocolate...(recipe source: Weight Watchers)
Provided by Vseward Chef-V
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
- Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
- Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.
Nutrition Facts : Calories 95.2, Fat 5.5, SaturatedFat 2.7, Cholesterol 5.3, Sodium 25.6, Carbohydrate 11.7, Fiber 0.4, Sugar 10.9, Protein 0.9
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES
I was culling my recipe files and I came across this recipe I had downloaded in 2003. I haven't tried the recipe yet which explains the need to cull my files. I was looking for a color picture to go with the recipe and I couldn't find this version anywhere. So I'm entering this recipe in case anyone would like to try it.
Provided by mko20886
Categories Dessert
Time 1h
Yield 36 brownies, 36 serving(s)
Number Of Ingredients 22
Steps:
- Batter:.
- Heat oven to 350 degrees F. Spray two 13X9X2" baking pans with cooking spray.
- In a large bowl, beat sugar and butter until creamy.
- Blend in oil and vanilla.
- Add eggs, one at a time, beating well after each addition.
- In a small bowl, combine flour, cocoa, baking powder and salt.
- Gradually beat flour mixture into creamed mixture until well-blended.
- Fold in peanut butter chips.
- Spread 1/4 batter into one pan.
- Filling:.
- In a small bowl, cream peanut butter and oil.
- Blend in sugar and flour.
- Beat in eggs and vanilla until smooth.
- Spread half of filling mixture carefully over batter in pan.
- Top filling with an additional 1/4 of batter and spread evenly.
- Gently cut through layers to create a marbled effect.
- Repeat process with remaining pan, remaining batter and remaining filling.
- Bake 30 minutes. Do not overbake.
- Frosting:.
- Meanwhile, in medium saucepan, melt chocolate and peanut butter over low heat, stirring constantly.
- Remove from heat and stir in remaining ingredients until smooth.
- If frosting is too thick add an additional 1-3 T. water.
- Spread frosting over brownies immediately after baking.
- Cool in pans on wire racks.
Nutrition Facts : Calories 383.3, Fat 21.6, SaturatedFat 7.6, Cholesterol 66.4, Sodium 210.3, Carbohydrate 43.4, Fiber 2.7, Sugar 32.7, Protein 7.9
OOEY GOOEY RICH AND CHEWY ROCKY ROAD FUDGE BROWNIES
These brownies taste as good as they look!The frosting is rich and chocolatey. The marshmallows add the goo to the OOH!
Provided by Misty Bryant
Categories Bar Cookie
Time 45m
Yield 1 dozen bars
Number Of Ingredients 8
Steps:
- Prepare brownie mix according to directions; stir in pecans.
- Spoon batter into greased 13x9x2 baking pan.
- Bake@ 350 for 25 minutes.
- Remove from oven and sprinkle marshmellows over hot brownies.
- Combine chocolate, 1/3 cup milk, and butter in heavy saucepan.
- Cook over low heat until melted, stir often.
- Remove from heat.
- transfer to lrg.
- mixing bowl.
- Add sugar and vanilla.
- Beat on low until smooth.
- (if frosting is too thick add 1 tsp milk until smooth).
- Spread over brownies.
- Cool in pan on wire rack, and cut into bars.
Nutrition Facts : Calories 6798, Fat 294.8, SaturatedFat 100.8, Cholesterol 255.4, Sodium 2680.2, Carbohydrate 1077.1, Fiber 20, Sugar 535.6, Protein 48
GOOEY CHOCOLATE FUDGE BROWNIES
Make and share this Gooey Chocolate Fudge Brownies recipe from Food.com.
Provided by gr8scot
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 175c or 350f. Line 9 x 13 pan with parchment paper.
- Melt butter and sugar in a heavy saucepan on very low heat.
- let the mixture slightly cool and transfer to a large bowl.
- Add eggs gradually, mixing well.
- Add vanilla extract.
- Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
- Add chips and nuts, if using.
- Pour into the pan and bake approximately 35 minutes. Do not overbake!
- Cool before cutting. Turn onto a surface and peel parchment paper. Cut into squares and enjoy!
Nutrition Facts : Calories 378.9, Fat 22, SaturatedFat 13.2, Cholesterol 122.7, Sodium 327.6, Carbohydrate 46.6, Fiber 2.4, Sugar 41.5, Protein 4.4
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