Fudge Chunk Brownies Food

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter or non-stick spray and line with parchment paper for easy removal.
• In a medium sized saucepan, melt the butter over medium heat. Remove from heat, then whisk in the sugar until smooth and creamy.
• Once that is combined, mix in your cocoa and continue whisking until fully combined.
• Add eggs one at a time, whisking well after each addition. Stir in the vanilla and salt.
• Once all that is mixed very, very well, add in your flour and stir to just to combine, without over-mixing.
• Add chocolate chip/chunks and stir, so chocolate starts to melt in.
• Pour into prepared pan and swirl mixture with knife to further distribute chocolate and spread evenly. Add more chocolate chips/chunks on top if desired.
• Bake at 350 degrees for 30-35 minutes. Times will vary with size pan used. 8x8 will require more time (thicker brownies) than 9x9 pan (thinner brownies). Check brownies at 25 minutes to see progress.
• One brownies are baked, cool the brownies, slice and serve as they are or with some ice cream and hot fudge! YUM!
• Store homemade brownies at room temperature tightly wrapped with plastic wrap or in an airtight container. They will stay soft and chewy for several days after they're made, if there isn't a brownie stealer in the house! :)

THE BEST EVER FUDGE BROWNIES

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.

FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat.
• Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish.
• Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

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!

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

SUPER CHOCOLATE CHUNK FUDGE BROWNIES

Steps:

• In saucepan over medium-high heat, bring sugar, butter and 2 tbsp water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
• In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9-inch square metal cake pan.
• Bake in centre of 325F oven for 30 minutes or until tester comes out with a few crumbs clinging. Let cool in pan on rack.
• Cut into squares.

FUDGE CHUNKIES

Steps:

• In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
• In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
• Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
• Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.