MOIST FUDGY COCOA BROWNIES
Rich brownies! A combination of several recipes I have tried over the years. I love moist, gooey brownies and these are them! I like them topped with my Fluffy Butter Cocoa Frosting. Decadent!
Provided by Lana9831
Categories Bar Cookie
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 9
Steps:
- Set oven on 350.
- Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
- In a saucepan or glass bowl melt margarine.
- Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
- With mixer on low/med beat just till mixed.
- Don't overbeat.
- Fold in nuts and/or chocolate chips if desired.
- Pour into prepared pan and level with spatula or spoon.
- Bake 25-30 minutes, or test with toothpick.
- I like mine gooey in the middle.
- Cool and frost if desired.
- (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.
EASY ONE BOWL FUDGY COCOA BROWNIES
Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.
Provided by Layla
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
- In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
- Add eggs one at a time then vanilla and stir until well combined.
- Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
- (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
- Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set. Be careful not to over-bake!
- Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)
Nutrition Facts : ServingSize 1 brownie, Calories 128 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 96 mg, Fiber 1 g, Sugar 13 g
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.
MOIST AND RICH FUDGY COCOA BROWNIES
This recipe makes a wonderfully rich and moist brownie. Aside from the taste and texture, what I like most about this recipe is its size. Since it's just my husband and me, most brownie recipes make way yonder too much. This one makes just enough for us to nibble on for a couple of days (maybe!) I hope y'all enjoy these yummy...
Provided by Elaine Bovender
Categories Other Desserts
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour and 8 X 8 X 2 inch square pan.
- 2. In a medium sauce pan, melt butter on low heat. When butter is melted, remove from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to a mixing bowl. Add sugar and mix well. Add eggs one at a time, beating until well blended. Stir in vanilla, flour, and salt. DO NOT USE MIXER! Stir in nuts, if desired.
- 3. Spread mixture into prepared pan and bake for 25 to 30 minutes. Allow to cool completely and frost with Cocoa Butter Frosting (instructions to follow).
- 4. COCOA BUTTER FROSTING: In medium sauce pan, melt butter over low heat. Remove melted butter from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to mixing bowl and add vanilla. Beat in sugar and milk until smooth and spreading consistancy. Add a little more milk, if necessary.
BEST FUDGY COCOA BROWNIES
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Provided by Karina
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
Nutrition Facts : Calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, ServingSize 1 serving
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
SUPER FUDGY, CHEWY COCOA BROWNIES
I will be the first to admit that I am a complete brownie snob. I believe a brownie should be extremely fudgy without being under baked. I believe a brownie should be chewy; not caramel chewy, but chewy enough that the outer crust of the glorious concoction sticks a bit to my teeth as I chew it. I believe a good brownie should have slightly tougher, more chewy edges. They should NOT, however, resemble hard, stale bread that crunch and crumble as I bit into them. I'm not sure what it is that I find distasteful about the melted chocolate method that is involved in most of the chewy, fudgy brownie recipes. It just somehow feels to me they are not completely made from scratch; like I am cheating somewhere along the line. Adding chocolate chips to create a chunky effect is completely different than using them as part of the base. If you happen to feel the same way as I do, you may want to try this recipe!
Provided by Sweets n Supper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla.
- Add cocoa, flour, salt, and espresso powder and mix until well blended.
- Stir in chocolate chips (optional).
- Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 5.3, Cholesterol 66.8, Sodium 135.4, Carbohydrate 34.2, Fiber 0.8, Sugar 26.8, Protein 3
FUDGY COCOA BROWNIES
Recently adopted this abandoned recipe and began making some small modifications. Despite being nearly fat free, this recipe yields a moist and fudgy brownie that is sure to cure your chocolate cravings.
Provided by justcallmetoni
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
- Add wet ingredients and mix well.
- Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
- Bake 28 to 30 minutes. The brownies will still be sticky on top but firm.
- Let cool 5 or 10 minutes before cutting.
Nutrition Facts : Calories 105.8, Fat 0.8, SaturatedFat 0.4, Cholesterol 0.7, Sodium 94.2, Carbohydrate 25.2, Fiber 1.5, Sugar 13.7, Protein 1.7
CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING
This is a recipe that my 13 year old daughter came up with after trying different recipes over the past month...We all deemed it a "Keeper" in our house and will keep making brownies this way from now on! So simple, and I didn't even have to go to the store to buy any more ingredients! Looks cake-like, but tastes so fudgy and chewy...Really good brownies! P.S. My baby, Cheyenne, took all of the pictures herself while I was at work!!! AWWWW! :)
Provided by Stacky5
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
- In a medium saucepan, melt butter or margarine.
- Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
- Add sugar and mix well.
- Add eggs, one at a time, and beat well.
- Stir in vanilla, flour and salt. DO NOT OVERBEAT.
- Fold in nuts, if desired.
- Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
- Cool completely before topping with icing.
- FUDGE ICING:.
- In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
- After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.
Nutrition Facts : Calories 735.7, Fat 36.2, SaturatedFat 22.1, Cholesterol 176.9, Sodium 467.4, Carbohydrate 104.8, Fiber 5.3, Sugar 81.3, Protein 8
RICH, FUDGY COCOA BROWNIES
These are decadent!! They disappear quickly whenever I serve them. Want to make them even better? Top them with a good buttercream icing. WOW! (I use half of a batch of Recipe #261024.) Make sure you try the Extra Rich Variation too. If you want to make brownie bites, prepare the recipe without nuts and place 1 Tbls. of batter in 48 mini muffin tins. Bake for about 10 minutes. The centers will still be a bit soft but it preserves the fudginess of them. If you bake them longer, they will be a drier, more cake-like brownie bite.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13x9 inch pan.
- Melt shortening, butter over low heat or in the microwave.
- Remove from heat and add cocoa, blending well with a wooden spoon.
- Add sugar and mix well.
- Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
- Stir in vanilla, flour, and salt.
- DO NOT OVER BEAT!
- Fold in nuts.
- Bake 25-30 minutes.
- Cool completely before cutting.
- Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!
Nutrition Facts : Calories 181.4, Fat 9.3, SaturatedFat 3.8, Cholesterol 41.2, Sodium 94.3, Carbohydrate 22.7, Fiber 0.8, Sugar 16.7, Protein 2.3
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