Ooey Gooey Brownies Recipe 45 Food

CLASSIC GOOEY BROWNIES

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 BROWNIES

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.

BEST GOOEY BROWNIE RECIPE EVER

Steps:

• Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
• In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
• In another large bowl; combine the sugar, melted butter, and vanilla extract.
• Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
• Gradually add in the flour mixture to the egg/sugar mixture.
• Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
• Mix the chocolate chips into the batter.
• Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
• (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).

OOEY GOOEY BROWNIES

Steps:

• Preheat oven to 350 degrees F butter 9x13 pan.
• In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
• beat in the eggs one at a time mixing well after each addition.
• Stir in the vanilla.
• Sift the flour, cocoa and salt together.
• Add the flour mixture to the butter mixture, mixing until combined.
• Stir in the walnuts.
• Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!

GOOEY BUTTER CAKE BROWNIES

Steps:

• Equipment:.
• 9x9 baking dish.
• Stand mixer.
• Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
• Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
• To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
• To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner's sugar and lemon juice until smooth and well combined.
• Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
• Let cool, then dust top with confectioner's sugar. Cut into squares to serve.

OOEY-GOOEY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
• Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
• Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
• Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES

Steps:

• Batter:.
• Heat oven to 350 degrees F. Spray two 13X9X2" baking pans with cooking spray.
• In a large bowl, beat sugar and butter until creamy.
• Blend in oil and vanilla.
• Add eggs, one at a time, beating well after each addition.
• In a small bowl, combine flour, cocoa, baking powder and salt.
• Gradually beat flour mixture into creamed mixture until well-blended.
• Fold in peanut butter chips.
• Spread 1/4 batter into one pan.
• Filling:.
• In a small bowl, cream peanut butter and oil.
• Blend in sugar and flour.
• Beat in eggs and vanilla until smooth.
• Spread half of filling mixture carefully over batter in pan.
• Top filling with an additional 1/4 of batter and spread evenly.
• Gently cut through layers to create a marbled effect.
• Repeat process with remaining pan, remaining batter and remaining filling.
• Bake 30 minutes. Do not overbake.
• Frosting:.
• Meanwhile, in medium saucepan, melt chocolate and peanut butter over low heat, stirring constantly.
• Remove from heat and stir in remaining ingredients until smooth.
• If frosting is too thick add an additional 1-3 T. water.
• Spread frosting over brownies immediately after baking.
• Cool in pans on wire racks.

EASY GOOEY BROWNIES

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.

OOEY-GOOEY MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 and grease 8x8 pan.
• Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
• Beat together eggs, sugar, and vanilla in a large bowl.
• Beat in chocolate mixture.
• Mix flour, salt, and baking powder in a separate bowl.
• Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
• Spread batter evenly in pan. Bake for 30 minutes.
• Transfer pan to wire rack and cool completely before cutting the brownies into squares.

OOEY-GOOEY BROWNIES

Steps:

• Preheat oven to 350°F.
• Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
• Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
• Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.