Super Fudgy Chewy Cocoa Brownies Food

FUDGY BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

SUPER FUDGY, CHEWY COCOA BROWNIES

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.

MOIST FUDGY COCOA BROWNIES

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.

THE BEST FUDGY COCOA BROWNIES RECIPE (CHEWY & MOIST)

Steps:

• Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil and set aside.
• Add the melted butter to a large mixing bowl. Whisk in the cocoa, eggs, sugar and vanilla until combined.
• Stir in the flour and salt with a rubber spatula or wooden spoon until incorporated.
• Fold in the walnuts. Pour the batter evenly into the prepared baking pan.
• Bake for 20-25 minutes until set and a toothpick inserted in the center comes out with only a few moist crumbs.
• Remove from oven and allow to cool completely in the pan set on a wire rack.
• Once cooled, lift the brownies out of the pan using the foil overhang on the sides and cut into squares.

CHEWY COCOA BROWNIES

Steps:

• PREHEAT oven to 350° F.
• Grease 13 x 9-inch baking pan.
• COMBINE sugar, butter and water in large bowl.
• Stir in eggs and vanilla extract.
• Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
• Stir in nuts.
• Spread into prepared baking pan.
• BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
• Cool completely in pan on wire rack.
• Sprinkle with powdered sugar.
• Cut into bars.

BEST FUDGY COCOA BROWNIES

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.

CRINKLE TOP BROWNIES

Steps:

• Preheat an oven to 350°F (180°C) and grease or line an 8x8 inch square pan with parchment paper.
• In a saucepan combine the butter and the chocolate and heat it on low-medium heat until it's all melted and combined. Take the pan off the heat, then stir through the sugars while it's still hot.
• Beat in the eggs, one at a time followed by the salt and vanilla extract.
• Sift in the cocoa and the flour and stir it well to combine it into a glossy chocolate batter. Pour the batter into the prepared tin.
• Bake the brownies for 28-30 minutes until a knife inserted into the pan comes out fairly clean with a few moist crumbs still sticking to it. There should be no wet batter left but the brownie should still be moist. Take care not to overcook the brownies.
• Leave the brownies to cool down completely before lifting them from the pan and slicing them. Store any leftover brownies, covered at room temperature for up to a week.

SUPER-FUDGY BROWNIES

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.

BEST EVER CHEWY FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
• In a large bowl, mix together the melted butter, sugar, and vanilla. Beat in eggs for 5 seconds.
• In a separate bowl, combine flour, cocoa, baking powder, and salt. Gradually stir into the egg mixture until well blended. Stir in walnuts and chocolate chips, if desired.
• Spread the batter evenly into the prepared pan.
• Bake for 30 minutes. Do NOT over bake. Insert a toothpick into the center of the cake to test. When it comes out with moist crumbs clinging to it, it's ready! Do NOT allow the cake to get to the point where the toothpick comes out completely clean.
• Allow the pan to cool before cutting. Enjoy!

NESTLE CHEWY COCOA BROWNIES

Steps:

• Preheat oven to 350° F and grease a 13 x 9-inch baking pan.
• Combine sugar, butter, and water in large bowl.
• Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder, and salt in medium bowl; stir into the sugar mixture. Stir in nuts.
• Spread into prepared baking pan.
• Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
• Sprinkle with powdered sugar and cut into bars.

SUPER FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
• In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
• Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
• Heat, stirring occasionally, until smooth, 2 to 3 minutes.
• Remove bowl from saucepan.
• Add sugar and mix to combine.
• Add eggs and vanilla and mix to combine.
• Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
• Transfer to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
• Cool in pan for 30 minutes.
• Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
• Using a dampened serrated knife, cut into 16 squares.
• Store in an airtight container at room temperature for up to 2 days.