PERFECT FUDGY BROWNIES
This Perfect Fudgy Brownies are thick and chewy and even better the next day!
Provided by Shelly
Categories Brownies
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
- In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
- Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they're evenly incorporated. Stir in the mini chips and pour the batter into the prepared pan.
- Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
Nutrition Facts : ServingSize 1 brownie, Calories 311 calories, Sugar 32.7 g, Sodium 102.3 mg, Fat 15.5 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 41.6 g, Fiber 2.3 g, Protein 4.6 g, Cholesterol 62 mg
THOMAS'S FUDGY BROWNIES
Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes nine 2 1/2-inch squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
- Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment and transfer to a wire rack. Let cool completely. Cut into 9 squares.
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.
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.
PERFECT BROWNIES
Eveyone's idea of the perfect brownie is different--but this is one that could possible be all things to all people--fudgy, chewy, cakey---. You can add whatever additions you like, nuts, chocolate chips, caramel, toffee bits, M&Ms, etc.--or enjoy them just the way they are. This recipe is from the 1999 edition of The Best American Recipes.
Provided by SharleneW
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F with rack on the lower-middle level.
- Spray 8-inch square baking pan with non-stick spray.
- Cut a 16-x-8-inch sheet of foil into the pan and up and over two sides and roll up overhanging sides (you will use this as a handle to remove brownies after they are cooked).
- Spray the foil with non-stick spray as well.
- In small bowl, stir together the flour, salt and baking powder.
- In a medium-sized bowl, melt the chocolate and butter together (you can do this in microwave, or over a pan of simmering water).
- After the chocolate is melted, remove from the heat and whisk in the sugar and vanilla.
- Whisk in the eggs one at a time.
- Continue to stir until the mixture is completely smooth and glossy.
- Add the dry ingredients and stir until just incorporated.
- Stir in the nuts if you are using them.
- Pour the batter into the prepared pan and smooth the top.
- Bake until toothpick inserted into the center comes out with wet crums, 35 to 45 minutes (If the toothpick comes out clean, the brownies are overcooked).
- Cool the brownies in the pan on a wire rack fo 5 minutes.
- Using the foil handles, pull the cooked brownie from the pan and turn it out on the rack upside down, to cool completely, this will take nearly an hour.
- Cut the brownies into 16 squares.
- (Note: If you are not going to serve immediately, wrap the whole brownie in plastic wrap, then foil and refrigerae for up to 5 days or freeze).
Nutrition Facts : Calories 212.1, Fat 13.6, SaturatedFat 6.3, Cholesterol 58.7, Sodium 99.2, Carbohydrate 21.6, Fiber 1.1, Sugar 15.9, Protein 3.1
PERFECT CHOCOLATE BROWNIES
Make and share this Perfect Chocolate Brownies recipe from Food.com.
Provided by Virginia
Categories Bar Cookie
Time 40m
Yield 28 brownies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" pan.
- Melt shortening in a large saucepan over low heat, then stir in cocoa.
- Remove from heat.
- Mix in sugar and vanilla then mix in eggs one at a time.
- Stir in remaining ingredients then stir in nuts.
- Bake for 30 minutes.
- Cool completely, before cutting into 2x2" squares.
- I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
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
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- Preheat the oven to 350°F (175°C). Generously grease a 9 x 13 inch (23 x 33 cm) baking pan with cooking spray. Line with parchment paper, letting two sides overhang (this will make it easier to unmold the fudgy brownies later on.)
- In a small saucepan, melt the butter over low heat. Set aside ½ cup (85 g) of the chocolate chips, then add the remaining chocolate to the melted butter. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and let cool while you go on to the next steps.
- Sift the flour and cocoa powder together into a medium bowl, when whisk to thoroughly combine. Set aside.
- Break the eggs into the bowl of a stand mixer fitted with the paddle attachment, or into a large mixing bowl, if using a hand mixer, and beat on low speed until smooth. Add the sugar and stir at low speed until incorporated, then increase the speed to medium-high and beat for 2 to 3 minutes, until the mixture is pale and thick. Turn the speed back down to low and slowly add the reserved melted butter and chocolate mixture. Using a spatula, fold the flour and cocoa mixture into the batter and mix just until combined.
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