Thick Fudgy Chocolate Chip Brownies Recipes

THICK FUDGY CHOCOLATE CHIP BROWNIES

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking pan with baking paper.
• Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
• Place both sugars and the eggs in a large mixing bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
• Add the melted chocolate and butter and the vanilla and stir through with a spatula.
• Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
• Add the chocolate chips and mix until just combined.
• Pour the mixture into the prepared pan and bake for around 30 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
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CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months.

THICK, FUDGY, FUDGE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 inch x 13 inch pan with a non-stick cooking spray.
• 2. Blend brownie ingredients in a large mixing bowl until smooth. Pour into prepared pan
• 3. Bake at 350 degrees for 40-45 minutes. Test for doneness by inserting a toothpick into the center. If it comes out clean, it's done.
• 4. Remove from oven and let cool. Slice.
• 5. ***If desired...frost with a chocolate frosting. Spread over cooled brownies. Slice and serve!

WHITE CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar.
• Beat in eggs and vanilla.
• Add flour, cocoa, salt and chocolate chips and mix until combined.
• Spread into a greased 9x13-inch baking pan.
• Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

THE BEST THICK & FUDGY BROWNIES

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!

EXTRA THICK AND FUDGY HOMEMADE BROWNIES

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!

BEST EVER THICK FUDGY BROWNIES

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!

THICK AND CHEWY FUDGE BROWNIES

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.