Decadent Almost Fudge Brownies For The Church Bake Sale Food

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DECADENT FUDGE BROWNIES



Decadent Fudge Brownies image

Provided by Marcy Goldman

Categories     Coffee     Chocolate     Dessert     Bake     Passover     Quick & Easy     Walnut     Spring     Kosher     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes 30 squares

Number Of Ingredients 8

2 cups granulated or brown sugar
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
  • In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
  • Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.

MAGGIE'S DECADENT BROWNIES



Maggie's Decadent Brownies image

The ULTIMATE BROWNIE! This recipe is from Paula Deen's show. There's probably nothing more that needs saying here! I'll do it anyway, these are absolutely FABULOUS! After this experience, you will never want to fix brownies any other way!

Provided by Pepina Rae

Categories     Bar Cookie

Time 1h5m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

4 ounces unsweetened chocolate
1 cup unsalted butter (2 sticks)
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
4 ounces unsweetened chocolate
1 cup butter, softened (2 sticks)
1/2 cup egg substitute (recommended Egg Beaters)
1 teaspoon vanilla extract
1 lb confectioners' sugar, sifted
4 cups mini marshmallows

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 13 by 9-inch baking pan.
  • Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted.
  • Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine.
  • Spread the batter evenly in the prepared pan.
  • Bake for 25 minutes.
  • FROSTING: While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted.
  • Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth.
  • Working quickly, stir in the marshmallows. They will soften but you do not want them to melt completely.
  • Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Nutrition Facts : Calories 192.1, Fat 10.7, SaturatedFat 6.5, Cholesterol 38, Sodium 42.9, Carbohydrate 24.6, Fiber 0.9, Sugar 20.1, Protein 1.9

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