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.
FUDGY ONE-POT BROWNIES
Provided by Katie Workman
Categories dessert
Time 35m
Yield 12 large or 24 regular brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
FUDGY SAUCEPAN BROWNIES
"These fudgy brownies are easy to make and travel well," writes Janet Taylor from Mayville, New York. "If you bake them in a disposable foil pan for camping or taking someplace else away from home, you won't have to worry about getting your baking pan back."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool. Transfer to a large bowl. Stir in the eggs, sugar, flour, nuts, baking powder and vanilla., Pour into a greased 8-in. square baking pan. Bake at 350° for 16-20 minutes or until top is set. Cool on a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 213 calories, Fat 13g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 105mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
FUDGY BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter and chocolate together in a medium pan over very low heat. Stir together and remove from the heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour and salt. Add nuts. Spread the mixture into a buttered 8-inch square pan. Bake until set, about 40 minutes. Cool before cutting.
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 BROWNIES
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
- Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
- Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
- Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
- Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.
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
SKILLET BROWNIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
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.
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
FUDGY BROWNIES
These brownies are extremely easy to make and are always a hit. They are a cross between fudge and brownies. The hardest part is waiting for them to cool completely! These do not need any icing. This recipe doubles beautifully, in fact I never make just a single recipe.
Provided by mythreesons
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. While the oven is preheating, put an 8x8 pan with the butter in the oven to melt the butter.
- In a bowl mix the brown sugar, cocoa and melted butter. Add the vanilla and egg. Mix well.
- On top of this put the white flour and baking powder, I swirl them together and then mix into the wet mixture. Add chips.
- Bake for 15 minutes, no longer! The edges will be dry looking and the centre will look like it isn't completely done.
- I add all sorts of different chips to this recipe, or chop up left over Easter treats, chocolate bars etc. Anything goes!
Nutrition Facts : Calories 164.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 28.5, Sodium 74.3, Carbohydrate 23.5, Fiber 1, Sugar 16.2, Protein 1.7
FUDGY BROWNIES
These are a great way to use up different types of chocolate and are delish and very chocolaty! I used the three different types of chocolate listed but in varying amounts - as a way of cleaning out the cupboard. They really need the hour refrigeration though (listed at the end of the recipe). Recipe source: Bon Appetit (December 2006)
Provided by ellie_
Categories Bar Cookie
Time 1h54m
Yield 2 dozen brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees F.
- Spray a 9 x9-inch pan with Pam (cooking spray or grease pan).
- In a saucepan over low heat, combine 5 ounces semisweet semisweet chocolate, 3/4 cup butter and unsweetened chocolate, stirring until melted and smooth. Remove from heat.
- In a large bowl whisk sugar, eggs, vanilla and salt together.
- Stir in chocolate mixture.
- Stir in flour, nuts (if using) and chocolate chips.
- Pour mixture in prepared pan, spreading evenly.
- Bake for 30-40 minutes or until brownies test done when toothpick is inserted in center (the toothpick will be moist with crumbs attached).
- While brownies are cooking bring cream to a boil in a small saucepan. Remove from heat and whisk in the remaining 3 ounces semisweet or bittersweet chocolate.
- Pour glaze over brownies and chill uncovered for 1 hour.
Nutrition Facts : Calories 3088.7, Fat 201, SaturatedFat 121.4, Cholesterol 687.5, Sodium 988.5, Carbohydrate 346, Fiber 30.2, Sugar 248.5, Protein 42.8
EASY FUDGY BROWNIES
This is a great recipe for moist and delicious fudgy brownies.
Provided by The PianoChef
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 10.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 83.6 mg, Sugar 24.4 g
FUDGY SAUCEPAN BROWNIES
Truly dark and chewie. "The best" brownies lovers say. *Bake 20-25 mins in muffin tins.*
Provided by VelcrowMistress
Categories Dessert
Time 50m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Melt butter and chocolates in a large, heavy saucepan over lowest heat.
- Off heat, mix in remaining ingredients in order listed besting well after each addition.
- Pour batter into a greased 9x9x2" pan and bake for 40 minutes, until brownies just begin to pull from sides of pan.
- Cool pan of brownies upright on a wire rack until room temperature. Patience is a virtue! For a more developed flavor, allow brownies to cool for 6 hours, or overnight.
Nutrition Facts : Calories 352.6, Fat 22.2, SaturatedFat 8.9, Cholesterol 69.4, Sodium 168.6, Carbohydrate 37.9, Fiber 2.6, Sugar 25.6, Protein 4.9
SUPER FUDGY BROWNIES
Adapted from "Everyday Food". I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time.
Provided by Patrick Bannasch
Categories Dessert
Time 1h5m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
- In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
- Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
- Heat, stirring occasionally, until smooth, 2 to 3 minutes.
- Remove bowl from saucepan.
- Add sugar and mix to combine.
- Add eggs and vanilla and mix to combine.
- Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
- Transfer to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
- Cool in pan for 30 minutes.
- Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
- Using a dampened serrated knife, cut into 16 squares.
- Store in an airtight container at room temperature for up to 2 days.
FUDGY SKILLET BROWNIES
Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
- In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
- Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
- Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.
Nutrition Facts : Calories 343 g, Fat 18 g, Fiber 2 g, Protein 5 g
SHEET PAN FUDGY BROWNIES
Soft and chewy brownies made in a sheet pan.
Provided by Elyse
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside.
- In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
- Add salt and baking powder and mix until combined.
- Mix in vanilla.
- Add melted butter and sugar and mix until well combined.
- Mix in flour until well combined.
- Spread in prepared baking sheet.
- Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Nutrition Facts : Servingsize 1 serving, Calories 8030 kcal, Fat 392 g, SaturatedFat 244 g, Cholesterol 977 mg, Sodium 6368 mg, Carbohydrate 1134 g, Sugar 811 g, Protein 84 mg
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.
SAUCEPAN BROWNIES
Provided by Susan Spungen
Categories Chocolate Dessert Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 to 25 brownies
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F, and position a rack in the middle of the oven.
- 2. Melt the butter in a medium saucepan over low heat. Turn off the heat, add the chocolate, and stir occasionally until melted and combined. Set aside and cool slightly.
- 3. Stir the sugar and salt into the warm chocolate mixture, using a wooden spoon. Add the vanilla and eggs, one at a time, mixing well after each addition. Stir in the flour until just incorporated. Fold in the nuts, if using. Pour the mixture into an 8x8-inch nonstick baking pan, and smooth the surface using your hands. Bake 30 to 35 minutes, until the center is firm. Cool completely. When ready to serve, remove the brownies from the pan and cut into 1 1/2- to 2-inch squares, or larger if you like.
- If you don't have a pan with a nonstick coating, line a pan with parchment paper or foil to make sure the brownies come out easily.
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