Chocolate Fudge Brownie Recipes

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with nonstick spray, then line it with a strip of parchment paper (edges hanging over), and spray the parchment with nonstick spray too.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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!

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

FUDGY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
• Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
• Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
• Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

CHOCOLATE-FUDGE BROWNIES

Steps:

• Preheat oven to 350F and place rack in middle of oven.
• Butter and flour a 13 x 9 inch baking pan.
• Melt chocolate with butter, stirring, until mixture is smooth.
• Let cool until lukewarm.
• Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
• Stir in salt and flour, stirring just until combined.
• Stir in chocolate chips and walnuts.
• Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
• Let cool completely and cut into 24 bars.

CHOCOLATE FUDGE BROWNIE EXTRAVAGANZA

Steps:

• Prepare brownie mix according to package directions. Before baking, stir in 1 cup chocolate chips. When brownies are done, remove from oven and spread pecans, toffee and remaining 1 1/2 cups chocolate chips on tops. As chocolate melts, gently mix the topping together. Let brownies cool. Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla together. Refrigerate mix for several hours or overnight. In a small saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In the top of a double boiler, melt the unsweetened chocolate. Very slowly stir in the heated cocoa and milk mixture until well mixed. Add to remaining milk mixture and refrigerate. Chop brownies into small pieces (1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer and begin freezing. After 10 minutes add frozen brownie pieces and finish freezing.

CHOCOLATE FUDGE BROWNIE

Steps:

• Melt the chocolate and butter over low heat or in the microwave.
• Remove from heat, adding the icing sugar and mix well.
• Add vanilla essence and eggs one at a time, stirring well to mix.
• Add flour and nuts if using. (The mixture should be wet and elastic in consistency.)
• Pour into a baking paper lined sponge roll tin 20x30 cm and bake at 180°c for 30 to 35 minutes.
• Leave in the tin to cool.
• When completely cold, lift out and cut into squares.
• Dust with icing sugar to serve.

CAMOUFLAGE CHOCOLATE FUDGE BROWNIES

Steps:

• Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder.
• Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7-9 minutes. Let cool 5 minutes.
• Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.
• Working quickly, alternate dollops of cocoa-cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don't worry if your design looks random and spotted.
• Bake brownies until center is set and no longer looks wet, 22-25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.

SUPER FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

CHOCOLATE FUDGE BROWNIES

Steps:

• Melt the chocolate and butter together in a sauce pan over a low heat
• Turn off the heat and gradually stir in the sugar and eggs
• Add the self raising flour and cocoa powder
• Pour the mix into greased 30cm x 35cm square tin
• Bake for 15 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.