GOOEY BROWNIES
Extra gooey brownies! I found this recipe online and tweaked it to my liking. I've never been able to make gooey brownies, but these come out amazingly gooey and nothing like dry cake-like brownies!
Provided by Bianca Haag
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 39.2 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 2.6 g, Protein 4.1 g, SaturatedFat 8.2 g, Sodium 143.5 mg, Sugar 28.9 g
UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES
These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease very well, 12 muffin cups.
- In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
- Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
- Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
- In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
- Cream 1/4 cup butter (or shortening if using).
- Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
- Beat in egg and vanilla.
- Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
- Fill the muffin cups 1/2 full with the batter.
- Bake for 20-25 minutes, or until the cupcakes test done.
- Remove from the muffin tins, let cool INVERTED on wire racks.
- In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
- Stir in 2 Tbsp butter; keep warm.
- Spread on the sides of cup-cakes.
- ENJOY!
Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9
CHOCOLATE GOOEY BUTTER CAKE
My chocolate spin on St. Louis gooey butter cake. Dust top with powdered sugar if you like.
Provided by PHXBBW6FT1
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
- Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 62.5 g, Cholesterol 88.2 mg, Fat 31.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9 g, Sodium 359.3 mg, Sugar 50.4 g
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