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.
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
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.
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 VEGAN BROWNIES
Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies delivers big chocolate flavor. Unsweetened applesauce, almond butter, and ground flaxseed add chewy tenderness. From Forks Meal Planner
Categories Decadent Desserts/">Decadent Desserts
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
- In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.
- In a medium bowl stir together the flour, walnuts, cocoa powder, baking powder, baking soda, and salt. Add applesauce mixture to flour mixture, and stir just until combined. Spread batter in the prepared pan.
- Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.
FUDGY AVOCADO BROWNIES
Make and share this Fudgy Avocado Brownies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 43m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
- Liberally spray a 9-inch square pan with non-stick spray.
- In a large bowl, whisk mashed avocado and melted chocolate.
- Whisk in sugar until combined, then add eggs and vanilla extract, mixing well.
- Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
- Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
- Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
- Remove and let cool completely, then frost and top with grated chocolate if desired.
- For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
- Frost brownies once cooled.
AGAVE FUDGY BROWNIES
The key to moist brownies is to not overmix or over bake. Agave repaces sugar in these for a lower GI. Optional topping: Use http://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html and sprinkle with toasted, chopped nuts.
Provided by Mikekey *
Categories Other Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. Lightly coat a 9-x-13-inch baking pan with nonstick cooking spray.
- 2. In a glass bowl, combine chocolate and butter. Loosely cover with plastic wrap and microwave on high for 2 minutes. Immediately remove from microwave and stir until chocolate is completely melted.
- 3. In a large bowl, beat eggs with a wire whisk. Add agave nectar and vanilla. Stir in the melted chocolate mixture.
- 4. Sift flour, baking powder and salt over the chocolate mixture. Gently fold the ingresdients, JUST until flour is incorporated. Gently stir in walnuts, if using. DO NOT OVERMIX. Mixture will be lumpy.
- 5. Pour into prepared pan and bake for 30 minutes, or until just set. Do not overbake, or brownies will be dry.
- 6. Let cool in pan before cutting into 2-inch bars.
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4.8/5 (293)Category Brownies
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- (See note about how to tell if brownies are done in the post above.) Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
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