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
ULTIMATE FUDGY COCOA BROWNIES
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Whisk butter and cocoa powder until blended. Beat eggs in medium bowl with mixer on high speed 1 min. or until frothy and lemon colored. Add sugar, vanilla and cocoa powder mixture; stir until blended. Stir in flour. Pour into prepared pan.
- Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 45 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 16 g, Protein 2 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.
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
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 BROWNIES
Steps:
- Get prepared
- Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
- Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
- Make the batter
- Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
- Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
- Bake the brownies
- Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
- Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
- Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
BEST COCOA BROWNIES
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
Provided by Alice Medrich
Categories Cake Chocolate Dessert Bake Quick & Easy Pecan Vanilla Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 large or 25 smaller brownies
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
ULTIMATE FUDGY BROWNIES
Make and share this Ultimate Fudgy Brownies recipe from Food.com.
Provided by Julescooks423
Categories Bar Cookie
Time 45m
Yield 25 small brownies, 25 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 350°F Line 8-inch square pan with foil. Coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often 1 to 3 minutes. Let the mixture cool slightly.
- Whisk the sugar, eggs, vanilla and salt together in a large bowl until combined about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
- Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.
Nutrition Facts : Calories 111.9, Fat 5.6, SaturatedFat 3.3, Cholesterol 32.1, Sodium 56.4, Carbohydrate 14.9, Fiber 0.7, Sugar 10.1, Protein 1.7
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
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.
More about "ultimate fudgy cocoa brownies food"
ULTIMATE FUDGY COCOA BROWNIES - CLOSET COOKING
From closetcooking.com
THE ULTIMATE FUDGY, CHEWY BROWNIES | FOODTASIA
From foodtasia.com
ULTIMATE FUDGY BROWNIES | MRFOOD.COM
From mrfood.com
ULTIMATE FUDGY BROWNIES RECIPE | JEFF MAURO | FOOD NETWORK
THE BEST BROWNIE MIX BRANDS ACCORDING TO OUR PRO BAKERS - TASTE …
From tasteofhome.com
EASY FUDGY BROWNIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ULTIMATE FUDGY BROWNIES RECIPE - TASTING TABLE
From tastingtable.com
ULTIMATE FUDGY BROWNIES - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
CLASSIC CHOCOLATE PEANUT BUTTER NO BAKE COOKIE RECIPE - CRAYONS …
From crayonsandcravings.com
THINK OUTSIDE THE BOX: 28 BROWNIE MIX RECIPES YOU’LL LOVE - TASTE …
From tasteofhome.com
FUDGY BROWNIES TOPPED WITH GANACHE RECIPE | PBS FOOD
From pbs.org
21 BROWNIES AND FUDGE IDEAS | FUDGE, DELICIOUS DESSERTS
From pinterest.com
THE ULTIMATE HEALTHY FUDGY COCOA BROWNIES - AMY'S HEALTHY BAKING
From amyshealthybaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love