Fudgy Double Chocolate Brownies Recipes

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FUDGY DOUBLE-CHOCOLATE BROWNIES



Fudgy Double-Chocolate Brownies image

Provided by Sam Worley

Categories     Chocolate     Dessert     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 15-18 brownies

Number Of Ingredients 9

1 1/2 cups (3 sticks) unsalted butter, plus more for pan, if needed
12 ounces bittersweet chocolate (about 70 percent), chopped
3 tablespoons unsweetened cocoa powder, sifted
6 large eggs, at room temperature
3 cups sugar
1 1/2 teaspoons salt
2 1/4 cups cake flour
Special Equipment:
A 13x9" baking pan

Steps:

  • Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
  • Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
  • Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
  • Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
  • Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.

FUDGY DOUBLE-CHOCOLATE BROWNIES



Fudgy Double-Chocolate Brownies image

A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16 squares

Number Of Ingredients 8

1 stick unsalted butter, cut into pieces, plus more, softened, for pan
3/4 cup unbleached all-purpose flour, sifted
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
1 1/2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
  • Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
  • Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

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

DOUBLE-CHOCOLATE BROWNIES



Double-Chocolate Brownies image

These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 9

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

"These rich fudgy brownies can't be beat for a quick dessert," says Sue Gronholz, Beaver Dam, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
2 eggs
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs for 2 minutes. Gradually add sugar, beating until thick and pale yellow. Combine flour and baking powder; add to egg mixture. Stir in the melted chocolate mixture, vanilla and chips. , Pour into a greased 8-in. square microwave-safe dish. Cook on high for 3-1/2 to 4 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack; cool for 10 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

FUDGY BROWNIES II



Fudgy Brownies II image

These brownies are very fudgy and soft. They'll be gone before you know it!

Provided by DA_BEST_COOK

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 12

Number Of Ingredients 6

4 (1 ounce) squares unsweetened chocolate, chopped
½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
  • In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 35.8 g, Cholesterol 51.3 mg, Fat 13.5 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 68.6 mg, Sugar 25.2 g

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES



Double Chocolate-Caramel-Fudge Brownies image

Here's a great-tasting chocolate and caramel-fudge brownie with a nutty twist and garnished with fresh strawberries - a delicious dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 12

1 package (14 oz) caramels, unwrapped
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 teaspoon oil

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
  • In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
  • Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
  • Bake 35 to 40 minutes or until set.
  • In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

Nutrition Facts : Calories 395, Carbohydrate 47 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 33 g

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