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 THICK & FUDGY BROWNIES
Get ready for the ONLY brownies recipe you'll ever need! This thick and fudgy brownies recipe features crispy edges and melt-in-your mouth centers with a decadent chocolate flavor. Be warned, these brownies will be your new go-to recipe for years to come!
Provided by DWELL by Michelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Lightly spray or line an 8-inch square baking pan with parchment paper.
- Into a large bowl, cream together butter and sugar. Stir in the eggs and vanilla extract. Then sift in the cocoa powder, flour, and salt. Mix until just combined (do NOT over-beat). Fold in ½ cups of chocolate chips/chunks.
- Pour batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes.
- Let brownies cool for at least 15 minutes. Cut into 16 squares, and serve with vanilla ice cream or eat as is. ENJOY!
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
EXTRA THICK AND FUDGY HOMEMADE BROWNIES
Let me convince you that homemade brownies are better than boxed!
Provided by Julie
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
- Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
- Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
- Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
- Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!
Nutrition Facts : ServingSize 1 Brownie, Calories 509 calories, Sugar 50g, Sodium 340mg, Fat 26g, SaturatedFat 15g, UnsaturatedFat 8.4g, TransFat 0.8g, Carbohydrate 65g, Fiber 2.1g, Protein 6g, Cholesterol 137mg
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.
THICK AND CHEWY FUDGE BROWNIES
I love the chewy, fudgy texture of these wonderful brownies, perfect for chocolate cravings! I used Laudee's Easy Chocolate Fudge Frosting # 32209...just like a piece of homemade fudge on top!
Provided by Hazeleyes
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
- In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
- Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
- Add the flour and chopped nuts.
- Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
- When cool, you may frost with chocolate frosting.
THE BEST FUDGY BROWNIES RECIPE BY TASTY
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
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
BEST EVER THICK FUDGY BROWNIES
Thick, fudgy brownies with a crinkly, crackly top. These brownies are delicious and super easy to make!
Provided by Shannon Staats
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Gather your ingredients. Preheat your oven to 350 F and prepare an 8x8 baking pan with parchment paper. Set aside.
- In a double boiler over medium/low heat, melt the semi-sweet chocolate and butter together. Once melted, whisk in the sugars. Whisk continuously for about 2-3 minutes. The mixture should be slightly glossy.
- Remove the mixture from the heat and allow to cool slightly for a few minutes. Add one egg at a time, finishing with the remaining egg yolk. Be sure to whisk the mixture fully between each addition.
- Whisk in the vanilla extract.
- Sift the flour, cocoa powder, and salt over your chocolate mixture. Using a spatula, gently fold until just combined. Do not overmix!
- Pour the batter into your prepared baking pan. Use the spatula to spread the batter evenly in the pan.
- Bake for 40-45 minutes. The edges should be set, but the center still slightly gooey.
- Remove from the oven and allow the brownies to cool completely before cutting. The brownies will continue to cook while in the pan, helping the center to set a little more.
- Enjoy!
Nutrition Facts : ServingSize 1 brownie, Calories 230 kcal, Carbohydrate 27 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 30 mg, Fiber 0.7 g, Sugar 21.5 g, UnsaturatedFat 3 g
THICK FUDGY BROWNIES
Steps:
- Preheat oven to 325F. Melt butter and chocolate in medium saucepan over low heat, stirring constantly. Remove from heat. Using a stand or hand mixer, beat eggs and vanilla. Add sugar, beat well. Add chocolate mixture, beat well. Add salt and flour, beat just until mixed. Spread into a well-greased 8x8 pan. Bake for 30-35 minutes. Do not overbake; brownies will be fudgy when cool. Cut into 2" squares with greased knife while slightly warm.
DEEP DISH FUDGE BROWNIES
These brownies are extra-thick and fudgy and have become my all time favorite.
Provided by Amanda Denton
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease and flour one 9 inch square baking pan, tapping out excess flour.
- Melt the butter and unsweetened chocolate in the top of a double boiler and then let cool for about 15 minutes.
- Sift together both flours, baking powder and salt. Set aside. In Large bowl, whisk chocolate/butter mixture to blend. Beat in sugar, then vanilla, then eggs. Fold in dry ingredients and mix well. Stir in semisweet chocolate chips. Scrape batter into prepared pan, spreading evenly.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes until set. Do not overbake. Cool in pan on a wire rack. Once cool cut into large squares.
Nutrition Facts : Calories 598.8 calories, Carbohydrate 72 g, Cholesterol 136.9 mg, Fat 35 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 21 g, Sodium 260.1 mg, Sugar 49.5 g
ULTIMATE FUDGY BROWNIES
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you've got some seriously irresistible treats. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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