Super Fudgy Brownies Recipes

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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



The Best Fudgy Brownies Recipe by Tasty image

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

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

SUPER FUDGY BROWNIES

Adapted from "Everyday Food". I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time.

Provided by Patrick Bannasch

Categories     Dessert

Time 1h5m

Yield 16 squares

Number Of Ingredients 9



Super Fudgy Brownies image

Steps:

  • Preheat oven to 350 degrees.
  • Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
  • In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
  • Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
  • Heat, stirring occasionally, until smooth, 2 to 3 minutes.
  • Remove bowl from saucepan.
  • Add sugar and mix to combine.
  • Add eggs and vanilla and mix to combine.
  • Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
  • Transfer to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
  • Cool in pan for 30 minutes.
  • Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
  • Using a dampened serrated knife, cut into 16 squares.
  • Store in an airtight container at room temperature for up to 2 days.

1/2 cup unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, chopped
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla

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