BROWNIE FUDGE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 49 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 35 grams
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.
SERIOUSLY SINFUL CHOCOLATE FUDGE BROWNIES
I have never known a more popular chocolate brownie! I originally made these while working at a prestigious local hotel...We used to serve them just warmed enough to melt the fudge icing with a dollop of good vanilla ice cream or whipped cream...delicious. I also used to make these every year for a local charity bake sale. Every year we put the price up and every year people used to queue up for them and buy them by the handful. Over the years I have had more requests to make these than for any other kind of cake. Everybody seems to love them...I hope that you do too.
Provided by Noo8820
Categories Dessert
Time 1h10m
Yield 12 brownies
Number Of Ingredients 11
Steps:
- Melt the butter and chocolate in a large saucepan.
- Add the sugar and remove from the heat. Allow to cool slightly.
- Add the flour, eggs, vanilla essence and nuts if using them.
- Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
- For the icing:.
- Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
- Beat until smooth. Cool slightly then spread over the cooled brownie.
- Allow icing to set and then cut into squares.
- NB-These freeze very well.
CHOCOLATE FUDGE BROWNIES
Make and share this Chocolate Fudge Brownies recipe from Food.com.
Provided by Caryn Gale
Categories Bar Cookie
Time 45m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
- When melted and smooth, remove from fire.
- Add eggs, one at a time, mixing well after each addition.
- Combine flour, baking soda and salt.
- Gradually blend into chocolate mixture.
- At this point you can add chips or nuts if you like them.
- Spread into a greased pan.
- Bake at 325 for 30-35 minutes.
- Don't overbake!
Nutrition Facts : Calories 1312.4, Fat 88.4, SaturatedFat 53.4, Cholesterol 292.8, Sodium 761.1, Carbohydrate 141.3, Fiber 17.9, Sugar 76.6, Protein 24.4
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.
DELICIOUSLY SINFUL FUDGE BROWNIES
Make and share this Deliciously Sinful Fudge Brownies recipe from Food.com.
Provided by KaseysMom
Categories Bar Cookie
Time 45m
Yield 16 large brownies
Number Of Ingredients 9
Steps:
- Preheat over to 350.
- Melt butter over low heat, then add sugar and stir to combine.
- Allow mixture to heat, stirring, just until hot, but not bubbling.
- Transfer to mixing bowl.
- Stir in cocoa, salt, baking powder and vanilla. Beat in eggs until smooth.
- Mix in flour and chocolate chips and beat until well-combined.
- Pour into lightly-greased 9 x 13 inch pan.
- Bake for 25-30 minutes, or until brownies test done. (They should feel set in center.).
- Cool completely before cutting.
Nutrition Facts : Calories 389.7, Fat 20, SaturatedFat 12, Cholesterol 77, Sodium 291.4, Carbohydrate 54.6, Fiber 3.8, Sugar 39.8, Protein 5.1
FUDGE NUT BROWNIE COOKIES
Make and share this Fudge Nut Brownie Cookies recipe from Food.com.
Provided by Connie K
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees; Generously grease cookie sheet.
- In large bowl, combine brownie mix, flour, water, oil and egg; By hand, stir with spoon until dough is formed; Stir in chocolate chips and nuts; Drop by teaspoons 2 inches apart onto greased cookie sheet.
- Bake at 350 degrees for 8-12 minutes; Cool 1 minute; Remove from cookie sheet, cool completely; Frost cookies with chocolate frosting.
- TIP: For a thicker cookie, add an additional 2-4 tablespoons of flour.
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5/5 (22)Calories 189 per servingCategory Dessert
- Preheat the oven to 350°F/175°C (fan 330°F/165°C) and line two baking sheets with parchment paper. Also, have a baking spray or oil and an ice cream scoop (or tablespoon) ready for later. Set aside.
- In a heatproof medium-sized bowl, add chocolate and butter and melt in the microwave. Stir every 20 seconds to avoid the chocolate from burning. Then add the cocoa and espresso powder, if used, and whisk to combine. Let sit for 5 minutes.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, mix the egg, sugar, and brown sugar on medium-high speed until pale and creamy, about 2-3 minutes. Add the vanilla, oil, and chocolate mixture and mix until well combined, about 1 minute. Then mix in the flour, baking powder, and salt on medium-low speed just until it comes together and it's a smooth texture, about 30-60 seconds. Add the chopped chocolate or chocolate chips and mix to combine. Set aside.
- Lightly coat the inside and outside of a cookie scoop with baking spray or a few drops of oil and scoop dollops of cookie dough (about 2 tablespoons) 4-inch (10cm) apart onto the prepared baking sheets and bake one sheet at a time for 8-9 minutes until the top of the cookies has little cracks all over.
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