THE BEST EVER FUDGE BROWNIES
These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!
Provided by Tracy Graves
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter or margarine on low heat.
- Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
- Add in flour, cocoa, baking powder and salt.
- Stir in chips and nuts if desired.
- Bake at 350 for approx 25-30 minutes, depending on your oven.
- Do not over-bake.
EASY CHOCOLATE BROWNIES
Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!
Provided by Nagi | RecipeTin Eats
Categories Sweets
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS
The Best Chewy Brownies Recipe AKA Chocolate Chewy Wonders. These are for the people that love fudgey brownies!
Provided by Karlynn Johnston
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Kick the tires and light the fires and preheat your oven to 350 degrees.
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa.
- Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
- Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
- Line a 9x9 pan with parchment paper.
- I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.
Nutrition Facts : Calories 330 kcal, Carbohydrate 44 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 128 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
SCRUMPTIOUS FROSTED FUDGY BROWNIES
MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolaty.
Provided by Celeste
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
- Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
- To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
- Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 35.8 g, Cholesterol 62.1 mg, Fat 22.9 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 78.1 mg, Sugar 27 g
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGEY BROWNIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
- Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
- Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
- Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
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
FUDGY BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.
FUDGY CHOCOLATE BROWNIES
The yummiest brownies ever.
Provided by Love Baking
Time 1h20m
Yield Makes 15
Number Of Ingredients 21
Steps:
- First, whisk your flour, sugar, cocoa powder and salt together in a big mixing bowl.
- Next, slowly add your milk and eggs in, don't over mix, you know it's ready when it is all combined.
- Then, mix your butter, melted chocolate and vanilla extract in a separate bowl. Then add it to your other mixture.
- Measure out some wax paper on your baking tray and bake at 200 degrees F. Bake for about 50 to 55 minutes.
- Carefully take your brownies out of the oven and set them aside to cool. Now make your chocolate sauce.
- In a mixing bowl, add your sour cream and melted chocolate. Make sure your melted chocolate is at room temperature other wise when you add it to your sour cream, it will split.
- Once combined, add your chocolate chips and whisk them in.
- Cut your brownies into neat squares, then, One by one, dip each of your brownies in your chocolate sauce and put them neatly on to a plate.
- Enjoy your mouth-watering brownies!
BEST FUDGIEST BROWNIES
Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places, studded with melted chunks of chocolate!PLUS! Each ingredient comes measured AND weighed FOR YOU!AN ORIGINAL CAFE DELITES RECIPE adapted from my Best Fudgy Cocoa Brownies Recipe
Provided by Karina
Categories Desserts
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!
OH-MY-GOD THE BEST FUDGY BROWNIES ON EARTH!!!!
I have had MANY brownies and I have to say that these are BY FAR the best brownies I have ever had (and they aren't difficult to make)!
Provided by Katrina
Categories Bar Cookie
Time 35m
Yield 16 YUMMY Brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray a 9x9-inch square pan w/cooking spray.
- On the stove over medium-low heat, melt chocolate and butter in a medium pot.
- Mix in eggs, vanilla and sugar until combined.
- Add in flour, mix well.
- Pour into prepared baking dish, and sprinkle w/chocolate chips if you want a true chocolate experience.
- Bake for 20 minutes or until a toothpick inserted near center comes out clean.
- Allow to cool, cut into 16 bars.
- ENJOY!
Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 8.2, Cholesterol 69.4, Sodium 95.9, Carbohydrate 35.2, Fiber 1.5, Sugar 25.2, Protein 3.6
BEST FUDGY COCOA BROWNIES
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Provided by Karina
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
Nutrition Facts : Calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, ServingSize 1 serving
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.
FUDGY BROWNIES
Steps:
- Get prepared
- Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
- Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
- Make the batter
- Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
- Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
- Bake the brownies
- Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
- Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
- Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
MY BEST FUDGY BROWNIES RECIPE
Steps:
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment, too.
- Melt the chocolate and butter, then add the cocoa powder. Place the chocolate and butter in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat, set on a wire rack, and stir in the cocoa powder. Let the chocolate mixture cool slightly while you prep the other ingredients.
- Whisk the eggs, sugars, and vanilla, then add the chocolate mixture and the flour and salt. In a medium bowl, whisk together the eggs, sugars, and vanilla. Slowly pour in the chocolate mixture while whisking. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
- Bake the brownies. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Slice into 2-inch squares, garnish with flaky salt, and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
FUDGY OATMEAL BROWNIES
These fudgy and naturally gluten-free brownies made with oat flour will have you craving more!
Provided by Heather Walter
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Using the microwave, melt chocolate chips in a large microwave-safe bowl and melt, stirring every 30 seconds until smooth.
- Add agave, eggs, egg yolk, coconut sugar, and vanilla extract to the bowl and whisk until smooth.
- Add the oat flour, cocoa, and salt to the mixture. Whisk until batter-like consistency.
- Spray or line a baking pan with parchment paper and pour the batter in.
- Bake brownies for 25 minutes or until set.
- Cool and serve!
Nutrition Facts : Calories 180 kcal, ServingSize 1 brownie, Carbohydrate 21 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 94 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 3 g
FUDGY RASPBERRY SWIRL BROWNIES
My friend Tess is a mentor to me in many ways. She's a few years ahead of me in both her career and her parenting journey, and I've sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled "My Raspberry Swirl Brownies." I promptly baked them and think you should, too. A dessert (and a friend) doesn't get any easier, or sweeter, than this.
Provided by Food Network
Categories baking,chocolate,dessert,fruit,kid-friendly
Time 55m
Yield 12 Brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on 2 sides of the pan.
- In a medium microwave-safe mixing bowl, melt the butter and 1 cup (250 mL) chocolate chips as follows. Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt. Carefully fold in the remaining ½ cup (125 mL) chocolate chips and pour into the prepared pan, spreading the mixture evenly into the corners.
- Drop spoonfuls of jam over the brownie batter. Using a knife, swirl the jam through the batter. Bake for 35 to 40 minutes or until the top is set. Remove the pan from the oven and let cool completely on a wire rack. Using the parchment overhang, lift the brownies from the pan and cut into squares.
FUDGY BROWNIES
From Fry's Cocoa Powder comes one of the best brownie recipes I've ever had. They are so soft and chewy it's hard to stop at just one!
Provided by Sam 3
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking podwer and salt in a small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
- Bake for 30-35 minutes at 350°F Cool.
FUDGY KETO BROWNIES
With just 1 gram of sugar per serving, these keto-friendly brownies are even better the next day.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
- Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
- Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
- Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
- Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 170, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 65 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
More about "best fudgy brownies food"
BEST FUDGY BROWNIES RECIPE | MYRECIPES
From myrecipes.com
Servings 24Total Time 1 hr 45 minsAuthor Paul Liebmann
- Preheat oven to 350°F. Microwave chopped chocolate in a microwavable bowl at MEDIUM 2 minutes or until melted, stirring at 30 second intervals. Stir until smooth.
- Beat together butter, granulated sugar, and brown sugar with a heavy-duty stand mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Stir together flour and salt in a small bowl. With mixer running on low speed, add flour mixture to butter mixture; beat just until blended. Stir in chocolate morsels and vanilla. Spread batter into a greased and floured 13- x 9-inch baking pan. Bake in preheated oven until center is set, 30 to 35 minutes. Cool completely on wire rack. Cut into squares; dust with powdered sugar.
THE BEST VEGAN ALMOND FLOUR BROWNIES | GLUTEN-FREE - GOOD ...
From goodfoodbaddie.com
5/5 (7)Total Time 40 minsCategory DessertCalories 115 per serving
- In a large bowl whisk all the dry ingredients together: almond flour, baking soda, cocoa powder, coconut sugar, and salt.
- In a small bowl combine all the liquid ingredients: alternative milk, almond butter, vanilla extract, maple syrup, and apple sauce. Combine until the ingredients are thoroughly mixed together and form a uniform light brown color. (As shown in pictures)
- Slowly pour the wet ingredients into the dry ingredients and use a spatula to mix everything together. Fold the chocolate chip into the batter.
BEST FUDGY BROWNIES - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (6)Category DessertCuisine AmericanTotal Time 37 mins
- Preheat oven to 350°F. Grease the interior of an 8-inch by 8-inch baking pan. Line the bottom with parchment paper.
- In a large microwave-safe bowl, melt butter in microwave. When butter is fully melted, add in the sugar.
- Whisk sugar until it is fully incorporated. The mixture should look thick and grainy. Place bowl back into the microwave and heat for about 40 seconds. The butter should be hot and liquid but you don't want it to be bubbling.
- Whisk the sugar and butter together so that it is uniform. You should notice it come together into a thin, smooth paste and the top should have a glossy finish.
BEST FUDGY BROWNIES - RECIPES FOR HOLIDAYS
From recipesforholidays.com
4.4/5 (16)Calories 233 per servingCategory Desserts
- In a large bowl, use an electric mixer to combine the butter, sugars and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cocoa powder, salt and baking soda. Add the dry ingredients to the wet ingredients and mix until incorporated. Stir in the chocolate chips.
FAVORITE FUDGY BROWNIES (FROM SCRATCH!) - FIT FOODIE FINDS
From fitfoodiefinds.com
4.3/5 (6)Total Time 37 minsCategory DessertCalories 327 per serving
- Preheat the oven to 350º and spray an 8×8-inch aluminum cake pan with non-stick cooking spray.
- In a medium sized bowl mix the cocoa powder and the white whole wheat together and set aside.
- Next, add melted butter and brown sugar to a large bowl and mix together on medium/low with a hand held mixer or stand mixer ( using an electric mixer is important).
- In a separate small bowl, add 3/4 cup of chocolate chips and melt them in the microwave on high for 15 second intervals, stirring and repeating until the chocolate chips are melted. Set aside.
BEST FUDGY PALEO BROWNIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 67Calories 303 per servingCategory Dessert
- In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
- In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
THE BEST FUDGY BROWNIES - MARIASMENU
From mariasmenu.com
- Chop the chocolate into chunks. Melt half (refer notes), then save the other half for later. Cool the melted chocolate till it's cool enough to touch.
- Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
- Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
THE BEST FUDGY BROWNIE RECIPE - LIFE'S AMBROSIA
From lifesambrosia.com
5/5 (4)Total Time 30 minsCategory DessertCalories 213 per serving
THE BEST FUDGY PALEO BROWNIES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (4)Total Time 30 minsCategory DessertCalories 140 per serving
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