FUDGY BROWNIE CUPS
Bring a sweet treat your next event with this Fudgy Brownie Cups recipe. These fudgy brownies cups are ready in 45 minutes and serve 20.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 20 servings, 1 brownie cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until well blended.
- Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press 1 square onto bottom and up side of each of 20 medium muffin cups. Fill each with 1 Tbsp. of the chocolate mixture.
- Bake 15 to 20 minutes or until pastry is golden brown. Remove from muffin pans. Cool on wire racks. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 8 g, Protein 2 g
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.
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 VEGAN BROWNIES
Fudgy brownie fans unite! These are the ooiest, gooiest squares ever -- and they just happen to be vegan. Loaded to the max with chocolate chips (is there any other way?) and boasting the dense, rich texture we all love, these are an easy one-pan dessert that you can whip up in a single bowl. Unlike other vegan brownies that use flax meal for an egg replacement, this batter turns to a pantry staple instead: confectioners' sugar, which has just a touch of cornstarch or tapioca starch and pulls everything together perfectly.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Coat an 8-by-8-inch baking pan with nonstick spray, line with parchment and spray again.
- Combine the melted butter, granulated sugar and confectioners' sugar in a large bowl. Whisk until a thick paste forms, about 1 minute. Add the milk, vanilla extract, baking powder and salt and whisk to incorporate. Add the flour, cocoa powder and chocolate chips and fold with a rubber spatula just until combined, being careful not to overmix.
- Transfer the batter to the prepared baking pan and smooth into an even layer. Bake until fully set and the top is firm, 30 to 40 minutes.
- Let cool completely in the pan on a wire rack, about 1 hour. Slice into 9 squares and serve.
FUDGY BROWNIE CUPS
Make and share this Fudgy Brownie Cups recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Heat oven to 400°F.
- Microwave chocolate and margarine in microwavable bowl on HIGH 1 minute or until margarine is melted. Stir until chocolate is completely melted.
- Stir in sugar. Mix in eggs and vanilla. Stir in flour.
- Unfold pastry sheet on lightly floured surface. Roll into 15x12-inch rectangle. Cut into 20 (3-inch) squares.
- Press 1 square into bottoms of 3-inch muffin cups.
- Spoon 1 tablespoons chocolate mixture into center of each pastry square.
- Bake 15 to 20 minutes or until pastry is golden.
- Remove from muffin pans. Cool on wire racks. Sprinkle with sugar, if desired.
Nutrition Facts : Calories 155.9, Fat 10.4, SaturatedFat 3.6, Cholesterol 21.1, Sodium 65.4, Carbohydrate 15.4, Fiber 1.1, Sugar 7.7, Protein 2.4
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.
ULTIMATE FUDGY BROWNIES
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you've got some seriously irresistible treats. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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