FUDGY BROWNIES I
A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.
Provided by Trish
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g
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 BROWNIES
From Fry's Cocoa Powder comes one of the best brownie recipes I've ever had. They are so soft and chewy it's hard to stop at just one!
Provided by Sam 3
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking podwer and salt in a small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
- Bake for 30-35 minutes at 350°F Cool.
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.
CHEWY AND FUDGY BROWNIES
Doesn't get any better than this, chewy, fudgey little morsels of delight. Sure to please the chocolate lover! For those of you having issues with brownies being too sweet or not chocolaty enough; try using a quality semi-sweet chocolate in bar form & fresh butter. If you use run-of-the-mill chocolate chips & old butter then your brownies will taste run-of-mill and old.
Provided by Steve_G
Categories Bar Cookie
Time 55m
Yield 1 batch, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast nuts on a foil lined sheet pan until fragrant, about 7 minutes.
- While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 minutes at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler.
- Let allow chocolate mixture and roasted nuts to cool.
- Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a pan, 8 x 8 for thick brownies and 13 x 9 for thin ones. Line pan with foil or parchment and grease. Leave enough lining overhanging to lift the brownies out of the pan when complete.
- In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add remaining dry & optional ingredients - shake to combine.
- Slowly pour egg mixture into chocolate while stirring, mixture will thicken slightly.
- Add dry ingredients in three batches, stir with a wooden spoon and ensure that each batch is fully incorporated before adding the next. Spread mixture into prepared pan with an angled spatula or a large spoon.
- Bake the 13 x 9 pan for 30-35 minutes, the 8 x 8 for 45-70 minutes Or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistency. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired.
- Cool in the pan on a rack. Remove from pan by lifting foil liner, place on a cutting board and cut into squares.
Nutrition Facts : Calories 240.3, Fat 13.8, SaturatedFat 8.3, Cholesterol 58.7, Sodium 90.3, Carbohydrate 29.5, Fiber 2, Sugar 19, Protein 3.6
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
NO BAKE FUDGY BROWNIES
Make and share this No Bake Fudgy Brownies recipe from Food.com.
Provided by blue_raven80
Categories Lunch/Snacks
Time 15m
Yield 16 brownies
Number Of Ingredients 6
Steps:
- 1 Grease 8-inch square baking pan or line with foil.
- 2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
- 3 Remove from heat and stir in vanilla.
- 4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
- 5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.
THICK AND CHEWY FUDGE BROWNIES
I love the chewy, fudgy texture of these wonderful brownies, perfect for chocolate cravings! I used Laudee's Easy Chocolate Fudge Frosting # 32209...just like a piece of homemade fudge on top!
Provided by Hazeleyes
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
- In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
- Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
- Add the flour and chopped nuts.
- Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
- When cool, you may frost with chocolate frosting.
CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE
Milk chocolate variation of my chewy and fudgy brownies that I developed to use-up some extra milk chocolate that I had around after x-mas.... A bit lighter than the other, good compromise taste for those that aren't instense chocoholics. Lots of options!
Provided by Steve_G
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees f.
- Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
- While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
- Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
- Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
- This can also be done over a double boiler.
- Allow chocolate mixture and roasted nuts to cool.
- Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
- Leave enough overhang on the lining to lift the brownies out of the pan when done.
- In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
- Shake to combine.
- This can be done in a bowl if you prefer.
- Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
- Add dry ingredients in three batches, fully incorporating each addition as you go.
- Spread mixture into prepared pan with an angled spatula or a large spoon.
- Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
- Cooking time varies all over the place depending on type of pan and your oven.
- I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
- Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
- You can rotate the pan halfway through the cooking process to even things out if desired.
- Cool in the pan on a rack.
- Remove from pan by lifting liner, place on a cutting board and cut into squares.
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