PERFECT FUDGY BROWNIES
This Perfect Fudgy Brownies are thick and chewy and even better the next day!
Provided by Shelly
Categories Brownies
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
- In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
- Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they're evenly incorporated. Stir in the mini chips and pour the batter into the prepared pan.
- Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
Nutrition Facts : ServingSize 1 brownie, Calories 311 calories, Sugar 32.7 g, Sodium 102.3 mg, Fat 15.5 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 41.6 g, Fiber 2.3 g, Protein 4.6 g, Cholesterol 62 mg
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
THE BEST FUDGY BROWNIES
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
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.
FUDGY BROWNIE MIX IN A JAR
Steps:
- Place 1/4 cup chocolate pieces in small, clear cellophane bag; secure with ribbon. Set aside.
- Layer all ingredients except butter, vanilla and eggs in order listed (sugar, cocoa, flour, salt and remaining 3/4 cup chocolate pieces) in 1-quart glass jar. Top with chocolate pieces in bag; seal tightly.
- Include the following directions with jar of brownie mix.Heat oven to 350°F. Grease 8-inch square baking pan. Reserve chocolate pieces in bag from jar. Place all remaining jar ingredients in medium bowl. Add 1/2 cup melted butter, 2 eggs and 1 teaspoon vanilla; mix just until flour is moistened. Spread batter into prepared pan; sprinkle with reserved chocolate pieces. Bake 27-32 minutes or until edges just begin to pull away from sides of pan.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 65 milligrams, Carbohydrate 18 grams, Fiber
HOMEMADE FUDGY BROWNIE MIX
Homemade brownie mixes are perfect for your pantry. They also make great gifts when they're layered in a jar!
Provided by Stephanie @ SixFiguresUnder.com
Number Of Ingredients 8
Steps:
- Add ingredients to a 1 quart canning jar (or quart-size zip-top plastic bag) in the order listed.
- Include the following instructions for using the mix:
- Mix contents of jar with: 2 eggs, ¼ c. water, ⅔ c. oil, 1 t. vanilla
- Pour into a greased 9″ square pan. Bake at 350 degrees for 35-40 minutes or until an inserted knife comes out clean. Cool and enjoy!
FUDGY BROWNIES
Melt semisweet and unsweetened chocolate to make these brownies rich with cocoa flavor.
Provided by Food Network Kitchen
Time 2h30m
Yield 12-16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat.
- Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares.
SCRUMPTIOUS FROSTED FUDGY BROWNIES
MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolaty.
Provided by Celeste
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
- Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
- To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
- Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 35.8 g, Cholesterol 62.1 mg, Fat 22.9 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 78.1 mg, Sugar 27 g
FUDGY BROWNIES GIFT BAG
This is a recipe that I clipped from a magazine (Canadian Living?) back in 2003. I have given this mix out many times and have been asked for this recipe. It is very good. I use the cellophane gift bags from the Dollar Store in a 2 quart size. It is much cheaper than buying jars, as you get anywhere from 12- 20 bags for $1. Attach the directions with a pretty card and some curly ribbon.
Provided by mums the word
Categories Dessert
Time 45m
Yield 32 squares
Number Of Ingredients 9
Steps:
- In a clean 2 qt gift bag, layer ingredients in the order given above. Tie with curly ribbon.
- Write the following directions on a gift tag:
- Preheat oven to 350°F.
- Lightly grease a 9 x 13 pan.
- In large bowl, stir together the contents of the bag with 1 C melted butter and 2 eggs.
- Spread in prepared pan.
- Bake in preheated oven 30 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 177.6, Fat 10.4, SaturatedFat 5, Cholesterol 28.5, Sodium 68.7, Carbohydrate 21.7, Fiber 1.4, Sugar 16, Protein 1.9
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