Fudgy Chocolate Chunk Brownies Food

FUDGY CHOCOLATE BROWNIES

Steps:

• First, whisk your flour, sugar, cocoa powder and salt together in a big mixing bowl.
• Next, slowly add your milk and eggs in, don't over mix, you know it's ready when it is all combined.
• Then, mix your butter, melted chocolate and vanilla extract in a separate bowl. Then add it to your other mixture.
• Measure out some wax paper on your baking tray and bake at 200 degrees F. Bake for about 50 to 55 minutes.
• Carefully take your brownies out of the oven and set them aside to cool. Now make your chocolate sauce.
• In a mixing bowl, add your sour cream and melted chocolate. Make sure your melted chocolate is at room temperature other wise when you add it to your sour cream, it will split.
• Once combined, add your chocolate chips and whisk them in.
• Cut your brownies into neat squares, then, One by one, dip each of your brownies in your chocolate sauce and put them neatly on to a plate.
• Enjoy your mouth-watering brownies!

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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!

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter or non-stick spray and line with parchment paper for easy removal.
• In a medium sized saucepan, melt the butter over medium heat. Remove from heat, then whisk in the sugar until smooth and creamy.
• Once that is combined, mix in your cocoa and continue whisking until fully combined.
• Add eggs one at a time, whisking well after each addition. Stir in the vanilla and salt.
• Once all that is mixed very, very well, add in your flour and stir to just to combine, without over-mixing.
• Add chocolate chip/chunks and stir, so chocolate starts to melt in.
• Pour into prepared pan and swirl mixture with knife to further distribute chocolate and spread evenly. Add more chocolate chips/chunks on top if desired.
• Bake at 350 degrees for 30-35 minutes. Times will vary with size pan used. 8x8 will require more time (thicker brownies) than 9x9 pan (thinner brownies). Check brownies at 25 minutes to see progress.
• One brownies are baked, cool the brownies, slice and serve as they are or with some ice cream and hot fudge! YUM!
• Store homemade brownies at room temperature tightly wrapped with plastic wrap or in an airtight container. They will stay soft and chewy for several days after they're made, if there isn't a brownie stealer in the house! :)

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

FUDGY BROWNIES

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.

CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months.

THICK & GOOEY BROWNIES

Steps:

• Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
• In a small sauce pan over medium heat, melt butter. Once melted, add sugar and stir for 1-2 minutes. Sift in the cocoa powder, stir and let in cool for about 5 minutes.
• Pour into a large bowl and add eggs one at a time, mixing well. Add in the vanilla and coffee. Add in the flour, cornstarch, and salt and mix until no flour packets remain.
• Fold in the chocolate chunks and pour into prepared pan.
• Bake for 25-35 minutes or the center is set. The toothpick test doesn't work well on these brownies because of the chocolate chunks.
• Let fully cook before removing from pan and cutting.

THICK FUDGY CHOCOLATE CHIP BROWNIES

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking pan with baking paper.
• Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
• Place both sugars and the eggs in a large mixing bowl. Whisk with a handheld mixer for around 2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
• Add the melted chocolate and butter and the vanilla and stir through with a spatula.
• Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
• Add the chocolate chips and mix until just combined.
• Pour the mixture into the prepared pan and bake for around 30 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
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CHOCOLATE FUDGE BROWNIES

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.

BEST CHOCOLATE CHUNK BROWNIE RECIPE

Steps:

• Preheat oven to 350°F.
• In the bowl of your electric mixer, mix butter, sugar, and brown sugar until creamy.
• Add beaten eggs and stir until just mixed. Add vanilla.
• For the remaining ingredients, you'll stir in with a spatula. Stir in flour, cocoa, and salt until mixed together. Fold in chocolate chips.
• Spread evenly in a 9x13-inch baking pan. Bake for 28-32 minutes. Watch carefully and do not over bake.

CADBURY DAIRY MILK FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 350°F.In a medium bowl, whisk together melted butter, eggs, hot water and vanilla.Stir in brownie mix until incorporated; stir in half the amount of each chopped CADBURY DAIRY MILK Fruit & Nut and CADBURY DAIRY MILK chocolate.Scrape batter into a parchment lined 8"x8" (20 cm x 20 cm) square baking pan.Bake for 35 minutes in middle oven rack. Remove from oven and sprinkle remaining chopped chocolate on top.Let sit for 5 minutes to melt before spreading into an even layer.Chill brownie for 30 minutes or until chocolate has set.Cut into 16 equal squares.Source: Mondelez

CHOCOLATE FUDGE BROWNIES

Steps:

• On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
• When melted and smooth, remove from fire.
• Add eggs, one at a time, mixing well after each addition.
• Combine flour, baking soda and salt.
• Gradually blend into chocolate mixture.
• At this point you can add chips or nuts if you like them.
• Spread into a greased pan.
• Bake at 325 for 30-35 minutes.
• Don't overbake!

CHOCOLATE FUDGE BROWNIES

Steps:

• Melt the chocolate and butter together in a sauce pan over a low heat
• Turn off the heat and gradually stir in the sugar and eggs
• Add the self raising flour and cocoa powder
• Pour the mix into greased 30cm x 35cm square tin
• Bake for 15 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
• Sift the flour, cocoa powder and salt into a medium bowl; set aside.
• Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
• Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
• Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

FUDGY BROWNIES

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.