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 BROWNIES
Melt semisweet and unsweetened chocolate to make these brownies rich with cocoa flavor.
Provided by Food Network Kitchen
Time 2h30m
Yield 12-16
Number Of Ingredients 10
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.
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
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.
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE FUDGE BROWNIES
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 410 calories, Fat 28g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 186mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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FUDGY BROWNIES - AHEAD OF THYME
From aheadofthyme.com
Cuisine AmericanTotal Time 30 minsCategory DessertCalories 186 per serving
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked.
- Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and add sugars into the chocolate mixture and whisk until completely combined. Let the chocolate mixture cool for a few minutes.
- Add in eggs and vanilla, and beat with a hand mixer on medium speed for 2 minutes. This will ensure that the brownies have a classic crinkly top.
- Add in flour, cocoa powder, and salt and fold together using a large silicone spatula until just combined. Transfer the thick batter into the prepared baking pan.
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