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
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 MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
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
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.
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FUDGY BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (33)Estimated Reading Time 6 minsServings 15
- Preheat oven to 400°. Line a 13x9" baking pan, preferably metal, with foil, pressing firmly into corners and smoothing creases. Lightly coat with nonstick spray; set aside. Whisk flour, cocoa, and salt in a medium bowl (if cocoa powder is very lumpy, sift mixture).
- Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until melted and mixture is smooth. Remove from heat. Whisk eggs, both sugars, and vanilla in another medium bowl until smooth, then whisk into chocolate mixture. For a shiny, crackly top, whisk mixture an additional 10 seconds. Add dry ingredients and whisk just until flour disappears and mixture is smooth and glossy. Scrape into prepared pan and smooth top.
- Place pan in the oven and reduce oven temperature to 350°. Bake brownies until lightly puffed in the center and a tester inserted into the center comes out greasy but mostly clean with only a few crumbs attached, 25–30 minutes. Let cool.
- Invert pan onto a wire rack, remove foil, then invert onto a cutting board right side up. Cut into squares and serve topped with scoops of ice cream and desired toppings.
HOW TO MAKE FUDGY BROWNIES FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
Author Lisa Kaminski
- Start melting. To start making the fudgiest brownies, grab a heavy saucepan and fill it with the sugars, butter, water and coffee granules. Turn on the heat and stir, stir, stir until the mixture comes to a boil.
- Whisk the eggs. When it comes to brownies, everyone looks for that crinkly, tissue paper-like top. Something about that texture just screams these are going to be good.
- Add in the chocolate mixture. Next, it’s time to start adding the fudgy, chocolate mix to the eggs. Be sure that the chocolate isn’t too hot; it the chocolate mix is super hot, it will cook the eggs (and no one wants chocolate scrambled eggs).
- Add in the dry ingredients. In a separate bowl stir together the flour, baking soda and salt. Then add the dry ingredients to your chocolate mix and stir gently until the mix is just combined.
- Add more chocolate. You know you can’t stop with just one form of chocolate when learning how to make fudgy brownies—there’s got to be multiple cocoa additions!
- Prep your baking dish. With the batter complete, it’s time to prep the baking pan. You’ll want to use a light-colored metal pan here. You also want to line the pan so you can remove the brownies easily.
- Bake the brownies. After you’ve prepped your square pan, add your brownie batter and pop it into a 325º F oven. Bake for 40 to 50 minutes; start checking for doneness at the 40-minute mark (you do not want overbaked brownies!).
- Cool and slice. After your brownies are done baking, let them cool in the pan on a wire rack. Once they’re completely cooled, you can lift the entire pan of brownies right out of the baking dish with the parchment paper.
FUDGY BROWNIES | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
4.6/5 (40)Category DessertCuisine AmericanTotal Time 50 mins
- Preheat oven to 350 degrees Fahrenheit. Grease a 13x9-inch baking dish with cooking spray. (You may also line a baking dish with parchment paper to lift the brownies out of the pan easily.)
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. (This could be made and stored in an airtight container or mason jar for up to 12 months!)
- Add the eggs, butter, water and vanilla. Mix until flour just barely disappears. (Batter may be thick.) Spread into the prepared 13x9-inch baking dish.
- Bake at 350 degrees Fahrenheit for 35-45 minutes for a glass pan OR 25-35 minutes for a metal pan. Bake until a toothpick comes out clean from the center. Easiest to cut and serve once slightly cooled or cooled completely.
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