Chocolate Fudge Gooey Recipes

SEVEN-MINUTE GOOEY CHOCOLATE FUDGE MICROWAVE CAKE

Steps:

• Mix flour, sugar, 1 ounce cup cocoa powder, and salt together in a bowl. Add egg, milk, melted margarine, and vanilla extract. Stir well to combine and transfer to a large microwave-safe bowl with sides at least 2 inches high.
• Combine brown sugar and 1 ounce cocoa powder in a bowl. Sprinkle on top of the batter in the microwave-safe bowl. Pour warm water gently over the cake; use a fork to gently prick a few holes in the cake to allow water to seep in.
• Cook in the microwave on high power for 5 minutes. Serve with ice cream or custard.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

GOOEY CHOCOLATE ICING

Steps:

• In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
• Spread or drizzle over your cake.

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!

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
• Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
• Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
• Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

GOOEY CHOCOLATE FUDGE BROWNIES

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!

GOOEY CHOCOLATE FUDGE

Steps:

• 1. Place the butter in a large bowl and beat in the vanilla extract and condensed milk.
• 2. Place the chocolate squares in a bowl and set it over a pan of barely simmering water. Leave it to melt, remove from the heat and stir with a wooden spoon.
• 3. Allow the chocolate to cool and then beat it in, gradually, to the butter mixture. Beat in the icing sugar, a little at a time. When it has all been incorporated you should end up with a soft, dough-like mixture.
• 4. Line a 20 x 30 cm shallow baking tin with baking parchment paper. Press the mixture into the tin, ensuring that the surface is even. Using the tip of a sharp knife, mark the fudge into about 16 pieces and then place it in the fridge for at least 4 hours to set.
• 5. When the fudge has set, use the edges of the paper to lift it from the tin on to a large chopping board and cut it into the marked pieces

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

CHOCOLATE FUDGE GOOEY

Steps:

• Line a 23cmx 23cm tin with baking parchment. Break the Marie n put it in a food processor or mixer grinder, turning it to powder form. Melt the butter In a heavy base sauce pan. Once the butter melts completely (do not burn or let it boil) add the Marie slowly mixing it in. Add the drinking chocolate and cocoa powder stiring constantly keep on low heat(flame).
• Add condensed milk stirring constantly into a thick paste. Once the entire condense milk blends in giving the fudge a uniform colour, pour it into the tin, and leave to cool for 3-4hrs or overnight.
• Once it becomes firm empty out of the tin, cut and serve plain or with a glass of milk. It also makes a great gift.
• Or
• If you want to serve it whole you could also whip the cream and put it in a piping bag and decorate the entire block with different designs. (I used a heart shape tin and decorated it with a star nozzle)
• Stays fresh for more than a month in an air tight container (without whipped cream). If stored in the fridge, it can be slightly heated in the microwave before serving (to make it softer)