Chewy Fudgy Homemade Brownies Food

FUDGY BROWNIES I

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.

CHEWY FUDGY HOMEMADE BROWNIES

Steps:

• Preheat oven to 325°F. Line an 8x8 metal pan with parchment paper and set aside.
• Add butter to a heatproof, medium bowl and melt the butter in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set the chocolate mixture aside to cool slightly while you move on to the next step.
• In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
• In a the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat together eggs and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2 minutes.
• With the mixer running on medium speed, slowly pour the slightly cooled chocolate mixture into the egg mixture. Continue to beat the mixture on medium speed until well combined, about 30 seconds.
• Remove the bowl from the stand mixer (if using) and add the flour mixture. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter. Continue to fold until all flour is combined, being careful not to over mix the batter.
• Pour the batter into the prepared pan and use the spatula or spoon to gently smooth the top of the batter.
• Bake the brownies for 50 minutes or until they have risen and a paper-thin crust has formed atop the brownies. The brownies are finished baking when a toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs.
• Place the pan on a wire rack and allow the brownies to cool completely in the pan before slicing and serving.

FUDGY BROWNIES

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.

CHEWY AND FUDGY BROWNIES

Steps:

• Preheat oven to 350°F.
• Toast nuts on a foil lined sheet pan until fragrant, about 7 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 minutes at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler.
• Let allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a pan, 8 x 8 for thick brownies and 13 x 9 for thin ones. Line pan with foil or parchment and grease. Leave enough lining overhanging to lift the brownies out of the pan when complete.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add remaining dry & optional ingredients - shake to combine.
• Slowly pour egg mixture into chocolate while stirring, mixture will thicken slightly.
• Add dry ingredients in three batches, stir with a wooden spoon and ensure that each batch is fully incorporated before adding the next. Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake the 13 x 9 pan for 30-35 minutes, the 8 x 8 for 45-70 minutes Or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistency. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack. Remove from pan by lifting foil liner, place on a cutting board and cut into squares.

CHEWY FUDGY HOMEMADE BROWNIES

Steps:

• Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
• Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
• Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
• Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
• Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

THE BEST FUDGY BROWNIES

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.

SUPER FUDGY, CHEWY COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
• In a large bowl, cream together butter, granulated sugar, and brown sugar.
• Add eggs and vanilla.
• Add cocoa, flour, salt, and espresso powder and mix until well blended.
• Stir in chocolate chips (optional).
• Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

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!

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.

EASY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

ULTIMATE FUDGY BROWNIES

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.

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.