Ooey Gooey Fudge Brownies Recipes

OOEY-GOOEY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
• Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
• Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
• Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

OOEY GOOEY FUDGE BROWNIES

Steps:

• Preheat oven to 350F
• Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
• In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
• In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
• Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
• Add the flour mixture in 2-3 additions, mixing slowly until just combined.
• Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
• Pour batter into pan and use a rubber spatula to level off the top.
• Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.

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 BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.

BRIAN'S FUDGY GOOEY BROWNIES

Steps:

• For Brownies:
• Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray.
• In a double boiler melt the chocolate with the butter and espresso powder until smooth.
• In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside.
• Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt.
• Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.

OOEY GOOEY BROWNIES

Steps:

• Preheat oven to 350 degrees F butter 9x13 pan.
• In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
• beat in the eggs one at a time mixing well after each addition.
• Stir in the vanilla.
• Sift the flour, cocoa and salt together.
• Add the flour mixture to the butter mixture, mixing until combined.
• Stir in the walnuts.
• Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!

OOEY GOOEY RICH AND CHEWY ROCKY ROAD FUDGE BROWNIES

Steps:

• Prepare brownie mix according to directions; stir in pecans.
• Spoon batter into greased 13x9x2 baking pan.
• Bake@ 350 for 25 minutes.
• Remove from oven and sprinkle marshmellows over hot brownies.
• Combine chocolate, 1/3 cup milk, and butter in heavy saucepan.
• Cook over low heat until melted, stir often.
• Remove from heat.
• transfer to lrg.
• mixing bowl.
• Add sugar and vanilla.
• Beat on low until smooth.
• (if frosting is too thick add 1 tsp milk until smooth).
• Spread over brownies.
• Cool in pan on wire rack, and cut into bars.

EASY GOOEY BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.

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 BROWNIES

Steps:

• Preheat oven to 175c or 350f. Line 9 x 13 pan with parchment paper.
• Melt butter and sugar in a heavy saucepan on very low heat.
• let the mixture slightly cool and transfer to a large bowl.
• Add eggs gradually, mixing well.
• Add vanilla extract.
• Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
• Add chips and nuts, if using.
• Pour into the pan and bake approximately 35 minutes. Do not overbake!
• Cool before cutting. Turn onto a surface and peel parchment paper. Cut into squares and enjoy!

OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom of a 13 x 9 x 2-inch baking pan.
• BATTER: In bowl, beat together oil, water, and eggs.
• Stir in brownie mix until ingredients are moist.
• Spread batter into prepared pan.
• FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
• Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
• Bake for 40 minutes.
• DO NOT OVERBAKE!
• FROSTING: In medium bowl, cream together frosting and peanut butter.
• Spread frosting over brownies immediately after baking or after completely cooling.

OOEY GOOEY BROWNIES RECIPE - (4/5)

Steps:

• Preheat oven to 350F Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening. In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy. In a second bowl, sift together the flour, cocoa powder, salt, and baking soda. Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2-3 additions, mixing slowly until just combined. Toss the chocolate chips in about 1TBS of flour, and then fold into the batter. Pour batter into pan and use a rubber spatula to level off the top. Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled. Notes Omit the baking soda if you are using a Dutch process cocoa powder. Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies. Testing for doneness using a toothpick is tricky with this recipe, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean even when the brownies are done baking. You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.