Bodacious Holiday Bundt Fudge Brownies Recipes

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.

Steps:

• Preheat oven at 350 degrees F. In a medium bowl, pour brownie mix into bowl. Add vegetable or canola oil (or oil of your choice) to mix. Add water to mix. Add eggs to mix. Stir until mix is thick and consistent.
• Use any size bundt cake pan and use oil to grease pan and use flour to make sure brownies do not stick. When greasing and flouring the bundt cake pan is done, carefully pour mixture into bundt cake pan and smooth it out around the hole in the middle.
• Put into oven and bake around 30 minutes. Test your brownies by using a toothpick and inserting into the mix to see if it is done. It will come out clean if done with little or no residue. Remove from oven. Let it cool.
• When cool, use a plate and please wear a hand mitt to do this, and turn it over to allow it to come out of the Bundt pan and onto the place. Then use your frosting, my favorite is sour cream frosting, and frost the top of your Bundt brownie cake. Make sure to cover the entire top and around the hole in the middle.
• After done frosting, slice your chosen fruit, mine is mandarin orange slices, and place the slices in a creative way on top of the frosting, get creative and design your Bundt Brownie Cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

Steps:

• 1. preheat oven to 350. Grease and lightly flour Bundt pan.
• 2. In a larger bowl mix, cake mix, brownie mix, oil, eggs, and water. Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean.
• 3. Let cake cool, transfer to a serving plate. In a small bowl, add 1/2 tub of ready to use cake icing. Melt in microwave 30-45 seconds until it is able to be drizzled over cake.
• 4. ***COOK'S NOTE*** Do not use the ingredients on the brownie mix and cake mix, just what is listed above, the brownie mix can be a slightly bigger size but I wouldn't go more to much more, that is why I said you may have to use a little more water, depending on what brand of cake & brownie mix you use.