CLASSIC GOOEY BROWNIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
GOOEY CHOCOLATE BROWNIES
This recipe creates the finest, most irresistible treats sure to score you brownie points.
Provided by kierawilliams
Time 50m
Yield Makes 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees/gas 4. In a small saucepan, half-fill it with boiling water and place on the hob under medium heat. Place the unsalted butter and the chocolate (broken into small pieces) into a bowl and put this on top of the saucepan to allow it to melt. Continue to stir with a table knife. Once melted, take the bowl off of the saucepan to let it cool down.
- In a large bowl, whisk the eggs and the sugar together until a much bigger frothy mixuture appears, which usually takes about 2-3 minutes. Pour the bowl with the melted contents into this larger bowl and mix using a wooden spoon.
- In the same bowl, sieve in the plain flour and cocoa powder. Slowly fold these in to create a thick, chocolatey brown mixture. Add a tablespoon of golden syrup to enhance the richness of the flavour.
- Pour the mixture into a 7/8inch square cake tin, and place in the oven for 25 minutes, or until the crust on top is easily breakable and the contents inside are soft but not runny. Allow to cool, then serve and enjoy!
SLOW COOKER GOOEY BROWNIE CAKE
This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
- Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
- Serve the cake warm, scooped into a bowl and topped with ice cream.
BEST EVER DEEP-DISH GOOEY BROWNIES
If you love a brownie that is thick and still has that gooey, chewy "brownie-ness" these are the best!
Provided by Sue
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan.
- Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract.
- Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 41.5 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 8.6 g, Sodium 273.4 mg, Sugar 25.3 g
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
CHOCOLATY AND GOOEY BROWNIES
These brownies are chocolaty and gooey and not low in anything! When we made them I wanted to use up the rest of the miniature marshmallows that I had which wasn't close to 1 pound - but in reality closer to 1/2 cup - however using the full amount would make them even more scrumptious and gooey I imagine. Recipe source: Reader's Digest Edited: the frosting part of this recipe was corrected after one reviewer mentioned that the directions weren't clear.
Provided by ellie_
Categories Bar Cookie
Time 35m
Yield 1 pan brownies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl combine the 1 cup softened butter, 2 cups sugar, 1/3 cup cocoa and the 4 eggs.
- Stir in the flour, vanilla, salt and nuts (if using).
- Pour into greased 1-inch deep baking sheet (or a large baking pan; we used a 9 x 13 pan but had to cook the brownies longer).
- Bake for 20 minutes.
- Cover with marshmallows. (I used quite a bit less but with great results).
- Bake 3 to 5 minutes so marshmallows can melt.
- To make frosting: mix together remaining ingredients (1 1/3 cups powdered sugar,butter, cocoa, and evaporated milk) using an electric mixer.
- Frost brownies when brownies are cool.
Nutrition Facts : Calories 7299.6, Fat 313.2, SaturatedFat 190.2, Cholesterol 1602.4, Sodium 3874.3, Carbohydrate 1113.8, Fiber 24.5, Sugar 821.9, Protein 72.5
GOOEY BROWNIES
Extra gooey brownies! I found this recipe online and tweaked it to my liking. I've never been able to make gooey brownies, but these come out amazingly gooey and nothing like dry cake-like brownies!
Provided by Bianca Haag
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
- Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
- Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
- Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
- Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
- Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 39.2 g, Cholesterol 51.3 mg, Fat 16.5 g, Fiber 2.6 g, Protein 4.1 g, SaturatedFat 8.2 g, Sodium 143.5 mg, Sugar 28.9 g
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OOEY GOOEY CHOCOLATE CARAMEL BROWNIES
These are the greatest brownies ever. Once you taste them you will never go back. I've tweaked this recipe from Canadian Living's Best Muffins & More cookbook, and now it's at the point where my family and friends have declared me the Goddess of Brownies. One friend even told me these brownies were better than sex. Seriously, they're that good.
Provided by Nieraa
Categories Bar Cookie
Time 50m
Yield 16-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F (200C).
- Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
- Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
- Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
- Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
- Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
- Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
- Bake the brownies for another 8-10 minutes. They should be golden, not browned.
- Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
- Enjoy!
Nutrition Facts : Calories 388.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 101.5, Sodium 224.9, Carbohydrate 45.4, Fiber 1.4, Sugar 35.6, Protein 3.8
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