SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
EASY CHOCOLATE BROWNIES
Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!
Provided by Nagi | RecipeTin Eats
Categories Sweets
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g
SUPER CHOCOLATEY BROWNIES
Really chocolaty fudgey brownies! I've had this recipe since my Home Economics class in high school lol:) yum!
Provided by Midwest Maven
Categories Bar Cookie
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Grease pan, 13x9x2-inch or 9x9x2-inch (depending on whether you want thin or thick brownies).
- Beat butter and sugar in large bowl.
- Add syrup, eggs, and flour, beat well.
- Stir in chocolate chips and nuts if using and pour batter into prepared pan.
- Bake 30-35 minutes or until brownies begin to pull away from sides of pan.
- Cool completely and cut into bars. Enjoy!
Nutrition Facts : Calories 282.6, Fat 10.6, SaturatedFat 6.1, Cholesterol 68.1, Sodium 80.1, Carbohydrate 45.1, Fiber 1.6, Sugar 32.4, Protein 3.7
SUPER! PEANUT BUTTER BROWNIES
Make and share this Super! Peanut Butter Brownies recipe from Food.com.
Provided by FLKeysJen
Categories Bar Cookie
Time 40m
Yield 12 Super! Peanut Butter Brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat the first two ingredients until blended; gradually add sugars and beat until fluffy.
- Add eggs one at a time, beating well after each.
- Add dry ingredients and mix well.
- Stir in chocolate chips and vanilla.
- Spread in a buttered 8-9" square pan or a 7.5" x 11" pan.
- Bake 25-30 minutes and cool before slicing.
Nutrition Facts : Calories 274.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 44.5, Sodium 187.3, Carbohydrate 35.9, Fiber 1.4, Sugar 26, Protein 5.2
SUPER PEANUT BUTTER FILLED BROWNIES
My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!
Provided by shimmerchk
Categories Bar Cookie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
- In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
- Add flour, salt and melted chocolate.
- Stir to combine.
- Pour into a greased 9 in square baking pan.
- Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
- Do not overbake.
- Cool.
- For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
- Slowly add powdered sugar, mixture will be a bit crumbly.
- Blend in cream until mixture is fluffy and reaches desired spreading consistency.
- Spread over cooled brownies, cover and chill until firm.
- For glaze, melt chocolate and butter in saucepan, stir until smooth.
- Drizzle over the filling.
- Chill well before cutting.
- Let sit at room temperature for 10 - 15 minutes before serving.
- You don't want to serve these ice cold out of the refrigerator.
Nutrition Facts : Calories 453.4, Fat 28.2, SaturatedFat 14.7, Cholesterol 81, Sodium 205.6, Carbohydrate 49.4, Fiber 2.3, Sugar 40.5, Protein 6.4
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
SUPER DUPER FUDGY BROWNIES
Steps:
- Preheat oven to 350°F. Line a 13x9-inch pan with foil. Grease bottom and sides of pan. In saucepan, melt butter and chocolates over low heat stirring constantly with a wooden spoon until smooth. Let cool to room temperature.
- Meanwhile, beat eggs and sugars with electric mixer on high speed until thick and light in color. Beat in cooled chocolate mixture. On low speed beat in flour, cinnamon and coffee just until combined. Stir in nuts. Scrape batter into prepared pan and spread evenly.
- Bake 30 to 40 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool brownies on wire rack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
- Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
- Fit second sheet in pan in same manner, perpendicular to first sheet.
- Spray foil with nonstick cooking spray.
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated.
- Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into 1-inch square and serve.
- Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.
Nutrition Facts : Calories 294.5, Fat 17.9, SaturatedFat 10.8, Cholesterol 66.8, Sodium 120.6, Carbohydrate 34.9, Fiber 3.5, Sugar 21.1, Protein 5.2
DOUBLE CHOCOLATE BROWNIES
Double chocolate brownies are moist, delicious, and super easy to make! You can expirement by adding nuts, white chocolate chips, or more vanilla to create your own favorite brownies!
Provided by Calla Lily
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Cream butter, sugar, and vanilla.
- Beat in eggs.
- Blend in cocoa powder.
- Stir in flour.
- Add chocolate chips and mix well.
- Bake in greased 8x8 inch pan for 30 minutes.
- Cool before serving.
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