Super Fudgy Chewy Cocoa Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
• In a large bowl, cream together butter, granulated sugar, and brown sugar.
• Add eggs and vanilla.
• Add cocoa, flour, salt, and espresso powder and mix until well blended.
• Stir in chocolate chips (optional).
• Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

Steps:

• Set oven on 350.
• Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
• In a saucepan or glass bowl melt margarine.
• Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
• With mixer on low/med beat just till mixed.
• Don't overbeat.
• Fold in nuts and/or chocolate chips if desired.
• Pour into prepared pan and level with spatula or spoon.
• Bake 25-30 minutes, or test with toothpick.
• I like mine gooey in the middle.
• Cool and frost if desired.
• (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

Steps:

• PREHEAT oven to 350° F.
• Grease 13 x 9-inch baking pan.
• COMBINE sugar, butter and water in large bowl.
• Stir in eggs and vanilla extract.
• Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
• Stir in nuts.
• Spread into prepared baking pan.
• BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Sprinkle with powdered sugar.
• Cut into bars.

Steps:

• Preheat to 350. Spray 9x13' baking pan with cooking spray.
• Stir butter, sugar and water together until combined. Add eggs and vanilla.
• In separate bowl, combine flour, cocoa, baking powder and salt. Stir in nuts, if using.
• Stir dry ingredients into butter mixture until combined, place in prepared pan.
• Bake 18 to 25 minutes until toothpick comes out with little crumbs attached, but not wet.

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.

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Steps:

• Stir together flour, baking podwer and salt in a small bowl.
• Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
• Bake for 30-35 minutes at 350°F Cool.

Steps:

• Preheat oven to 350° F and grease a 13 x 9-inch baking pan.
• Combine sugar, butter, and water in large bowl.
• Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder, and salt in medium bowl; stir into the sugar mixture. Stir in nuts.
• Spread into prepared baking pan.
• Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
• Sprinkle with powdered sugar and cut into bars.

Steps:

• Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
• Add wet ingredients and mix well.
• Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
• Bake 28 to 30 minutes. The brownies will still be sticky on top but firm.
• Let cool 5 or 10 minutes before cutting.