Easy Fudgy Brownies Recipes

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BEST FUDGY BROWNIES



Best Fudgy Brownies image

I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

EASY FUDGY BROWNIES



Easy Fudgy Brownies image

In Susanville, California, Evie, Gloistein can stir up these moist and chocolaty brownies in a snap. "They're oh-so-easy to make and oh-so-scrumptious to eat," she assures.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 32 brownies.

Number Of Ingredients 9

1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups chopped pecans, optional
Confectioners' sugar, optional

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Stir in pecans if desired. , Spread into two greased 8-in. square baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

Nutrition Facts :

FUDGY BROWNIES I



Fudgy Brownies I image

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

¾ cup unsweetened cocoa powder
½ teaspoon baking soda
⅓ cup vegetable oil
½ cup boiling water
2 cups white sugar
2 eggs
⅓ cup vegetable oil
1 ⅓ cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt

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

EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)



Easy Fudgy Brownies From Scratch (Our Favorite) image

Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 45m

Yield Makes 16 Brownies

Number Of Ingredients 8

10 tablespoons (145 grams) unsalted butter
1 ¼ cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans, optional

Steps:

  • Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
  • Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
  • Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
  • Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
  • Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
  • Stir in the vanilla.
  • Add the eggs, one at a time, stirring vigorously after each one.
  • When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
  • Stir in nuts if using.
  • Spread the batter evenly in the prepared pan.
  • Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
  • Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.

Nutrition Facts : ServingSize 1 brownie, Calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 42 mg

EASY FUDGY BROWNIES



Easy Fudgy Brownies image

This is a great recipe for moist and delicious fudgy brownies.

Provided by The PianoChef

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 24

Number Of Ingredients 10

¾ cup unsweetened cocoa powder
½ teaspoon baking soda
⅔ cup unsalted butter, melted
½ cup boiling water
2 cups white sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
1 ⅓ cups all-purpose flour
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 10.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 83.6 mg, Sugar 24.4 g

THE BEST FUDGY BROWNIES



The Best Fudgy Brownies image

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 brownies

Number Of Ingredients 12

Nonstick baking spray
3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled

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.

THE BEST EVER FUDGE BROWNIES



The BEST EVER Fudge Brownies image

These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!

Provided by Tracy Graves

Categories     Bar Cookie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • In a medium saucepan, melt butter or margarine on low heat.
  • Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
  • Add in flour, cocoa, baking powder and salt.
  • Stir in chips and nuts if desired.
  • Bake at 350 for approx 25-30 minutes, depending on your oven.
  • Do not over-bake.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

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

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

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

FUDGY BROWNIES



Fudgy Brownies image

When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, plus more for foil
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
3/4 teaspoon salt
3 large eggs
3/4 cup all-purpose flour, spooned and leveled
1 cup chopped walnuts or pecans (optional)

Steps:

  • Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
  • Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
  • Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
  • Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
  • Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.

SUPER-FUDGY BROWNIES



Super-Fudgy Brownies image

If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 8

8 tablespoons (1 stick) 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 salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

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.

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From alwayseatdessert.com


THE BEST HOMEMADE BROWNIES | A FUDGY AND EASY BROWNIE RECIPE
2021-01-23 Spray 8×8 baking pan with nonstick cooking spray. Line the baking pan with parchment paper, leaving enough excess to hang over each side. In a mixing bowl, whisk together the butter, granulated sugar and dark brown sugar. Add the eggs and vanilla extract, whisking until smooth. Sift in the cocoa powder, flour, and salt.
From easyweeknightrecipes.com


HOMEMADE FUDGY BROWNIES (+ BUTTERCREAM FROSTING) - AVERIE COOKS
2022-01-12 Brownies - Preheat oven to 300F, line a 9x9-inch pan with aluminum foil for easier cleanup if desired, spray with cooking spray; set aside. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about …
From averiecooks.com


EASY ONE POT FUDGE BROWNIES | NEIGHBORFOOD
2021-12-14 Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter. If you want to be able to remove and serve your brownies outside of the pan, create a parchment paper sling or use a pan with a removable bottom (<<<here’s ours). In a medium sized pot, melt the butter over medium heat.
From neighborfoodblog.com


EASY FUDGY GLUTEN FREE BROWNIES - SWEETEST MENU
2017-09-17 Instructions. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. In a large mixing bowl, add melted butter and sugars and gently whisk together. Add vanilla extract and stir.
From sweetestmenu.com


QUICK EASY FUDGEY BROWNIES | RECIPES - HERSHEYLAND
rubber scraper. wire rack. 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place chocolate chips and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
From hersheyland.com


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Top Asked Questions

How do you make the best Brownies?
This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need. Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside. In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved. Add eggs one at a time then vanilla and stir until well combined.
How to make fudgiest Brownies?
There are no crevices where the batter can get stuck and it holds up well to heat. To start making the fudgiest brownies, grab a heavy saucepan and fill it with the sugars, butter, water and coffee granules. Turn on the heat and stir, stir, stir until the mixture comes to a boil.
How long do you bake fudge brownies?
(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.
What kind of chocolate do you put in Brownies?
Milk chocolate, semi-sweet chocolate, or even white chocolate chips will all work. Brownies with Nuts: Stir 1-2 cups of chopped walnuts into the brownie batter before baking. Thinner Brownies: Bake the brownies in a 9 x 13-inch pan for about 30 minutes. Rich and chocolatey moist, fudgy brownies are the perfect homemade dessert!

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