CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
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
THICK AND CHEWY FUDGE BROWNIES
I love the chewy, fudgy texture of these wonderful brownies, perfect for chocolate cravings! I used Laudee's Easy Chocolate Fudge Frosting # 32209...just like a piece of homemade fudge on top!
Provided by Hazeleyes
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
- In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
- Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
- Add the flour and chopped nuts.
- Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
- When cool, you may frost with chocolate frosting.
THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS
The Best Chewy Brownies Recipe AKA Chocolate Chewy Wonders. These are for the people that love fudgey brownies!
Provided by Karlynn Johnston
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Kick the tires and light the fires and preheat your oven to 350 degrees.
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa.
- Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
- Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
- Line a 9x9 pan with parchment paper.
- I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.
Nutrition Facts : Calories 330 kcal, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 128 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
FUDGY BROWNIES I
A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.
Provided by Trish
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g
CRINKLE TOP BROWNIES
Thick, rich and super fudgy, these chewy chocolate brownies are so simple to make from scratch.
Provided by Elien
Categories Sweet Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat an oven to 350°F (180°C) and grease or line an 8x8 inch square pan with parchment paper.
- In a saucepan combine the butter and the chocolate and heat it on low-medium heat until it's all melted and combined. Take the pan off the heat, then stir through the sugars while it's still hot.
- Beat in the eggs, one at a time followed by the salt and vanilla extract.
- Sift in the cocoa and the flour and stir it well to combine it into a glossy chocolate batter. Pour the batter into the prepared tin.
- Bake the brownies for 28-30 minutes until a knife inserted into the pan comes out fairly clean with a few moist crumbs still sticking to it. There should be no wet batter left but the brownie should still be moist. Take care not to overcook the brownies.
- Leave the brownies to cool down completely before lifting them from the pan and slicing them. Store any leftover brownies, covered at room temperature for up to a week.
Nutrition Facts : Calories 245 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 91 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEWY FUDGY HOMEMADE BROWNIES
Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.
Provided by Sally
Categories Brownies
Time 2h
Number Of Ingredients 11
Steps:
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
- Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
EXTRA THICK AND FUDGY HOMEMADE BROWNIES
Let me convince you that homemade brownies are better than boxed!
Provided by Julie
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
- Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
- Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
- Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
- Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!
Nutrition Facts : ServingSize 1 Brownie, Calories 509 calories, Sugar 50g, Sodium 340mg, Fat 26g, SaturatedFat 15g, UnsaturatedFat 8.4g, TransFat 0.8g, Carbohydrate 65g, Fiber 2.1g, Protein 6g, Cholesterol 137mg
BEST FUDGY COCOA BROWNIES
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Provided by Karina
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
Nutrition Facts : Calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, ServingSize 1 serving
CHEWY FUDGY HOMEMADE BROWNIES
These fudgy homemade brownies check all the boxes: they have rich chocolate flavor, perfect chewy texture, and they're quick and easy to make from scratch!
Provided by Allison Ferraro
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line an 8x8 metal pan with parchment paper and set aside.
- Add butter to a heatproof, medium bowl and melt the butter in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set the chocolate mixture aside to cool slightly while you move on to the next step.
- In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
- In a the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat together eggs and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2 minutes.
- With the mixer running on medium speed, slowly pour the slightly cooled chocolate mixture into the egg mixture. Continue to beat the mixture on medium speed until well combined, about 30 seconds.
- Remove the bowl from the stand mixer (if using) and add the flour mixture. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter. Continue to fold until all flour is combined, being careful not to over mix the batter.
- Pour the batter into the prepared pan and use the spatula or spoon to gently smooth the top of the batter.
- Bake the brownies for 50 minutes or until they have risen and a paper-thin crust has formed atop the brownies. The brownies are finished baking when a toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan before slicing and serving.
Nutrition Facts : ServingSize 1 brownie, Calories 292 kcal, Sugar 23 g, Sodium 160 mg, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Carbohydrate 32 g, Fiber 1 g, Protein 3 g, Cholesterol 62 mg, UnsaturatedFat 6 g
BEST EVER CHEWY FUDGE BROWNIES
Steps:
- Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
- In a large bowl, mix together the melted butter, sugar, and vanilla. Beat in eggs for 5 seconds.
- In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. Stir in walnuts and chocolate chips, if desired.
- Spread the batter evenly into the prepared pan.
- Bake for 30 minutes. Do NOT over bake. Insert a toothpick into the center of the cake to test. When it comes out with moist crumbs clinging to it, it's ready! Do NOT allow the cake to get to the point where the toothpick comes out completely clean.
- Allow the pan to cool before cutting. Enjoy!
Nutrition Facts : Calories 300 cal
CHEWIEST BROWNIES
Rich chocolate chewy brownies, not cakey at all!
Provided by Krissyp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
- Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
- Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g
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- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
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- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (see tips for melting chocolate).1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).
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- Begin by dividing the chocolate bar into two equal pieces. Chop the first half to make small chunks while for the other half, melt it to be mixed with the batter later on.
- In a big bowl, put a three-quarter cup of melted butter then add the sugar and eggs next. Mix completely until it has a smooth texture and uniform pale yellow color.
- Next, sift the cocoa powder, all-purpose flour, and pinch of salt to get rid of lumping ingredients. Then, combine the chocolate chunks and continue beating until all is fully combined.
- Line the baking pan with parchment paper and carefully pour the chocolate batter into it. It’s now prepped up for baking.
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