FUDGY ONE-POT BROWNIES
Provided by Katie Workman
Categories dessert
Time 35m
Yield 12 large or 24 regular brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
EASY ONE POT FUDGE BROWNIES WITH GANACHE TOPPING
Make and share this Easy One Pot Fudge Brownies With Ganache Topping recipe from Food.com.
Provided by THEIVYPENN
Categories Dessert
Time 1h2m
Yield 54 3" Sq., 18 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F; Butter and flour 13 x 18 half sheet pan.
- In large, heavy-bottomed pot, melt butter over moderately low heat. When it's half melted, add chocolate and continue to melt two together, stirring often. Be sure to scrape bottom of pot and lower heat, if necessary, so chocolate doesn't scorch. when about three-courts of butter is melted, turn heat off and let rest of butter and chocolate melt from heat of pan.
- Gradually stir in sugar. Continue to mix until most of the sugar is melted and mixture is smooth.
- Add eggs, 1 at a time, beating vigorously with a wooden spoon until each is fully incorporated before adding next. Beat in vanilla. Add flour in 2 additions, m fixing just until blended.
- Turn batter into prepared pan and spread out evenly. Bake 20 - 22 minutes. Top should be firm and brownies just beginning to separate from edges. Do not overbake. Insides should be soft and fudge.
- Prepare ganache. Place chocolate bits into bowl. Warm cream in a pot until just simmering. Pour warm cream over chocolate and let stand until chocolate has softened, about 5 minutes. Place butter into bowl and blend all ingredients until smooth. Let cool a little before using.
- Let cool completely, then spread ganache over pan. Cut into 3-inch squares.
Nutrition Facts : Calories 516.8, Fat 35.5, SaturatedFat 21.5, Cholesterol 108.9, Sodium 44.2, Carbohydrate 54.4, Fiber 5.5, Sugar 37.8, Protein 7.5
FUDGE BROWNIES
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
- In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
- I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
- When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
- Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.
EASY FUDGY BROWNIES
This is a great recipe for moist and delicious fudgy brownies.
Provided by The PianoChef
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 10.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 83.6 mg, Sugar 24.4 g
FUDGE BROWNIES I
This is a great recipe for chocolate brownies with nuts!
Provided by k. anderson
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
- In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
- Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g
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.
"ONE POT" BROWNIES
This recipe was submitted by Mrs. Stuart Padnos for a cookbook fund raiser put out by members of the Junior Welfare League, Holland, Michigan about 30 or so years ago. My mom brought the cookbook back to me as a souvenir of their trip. I've made these brownies all these years and have great luck with them every time. I like to top them with an easy cooked chocolate fudge icing that I got from a bowling partner several years ago. These brownies are like a chocolate cake-not gooey like some recipes and I do personally like them plain without nuts or raisins.
Provided by Laudee
Categories Bar Cookie
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate and butter in heavy pot.
- (I like to use a cast iron skillet) Let cool slightly, then add sugar and mix well.
- Add eggs, mix well, then beat in flour.
- Add vanilla.
- Add nuts or raisins, if desired.
- Stir well.
- Bake in 9 1/2 x 13 inch greased pan for 20-25 minutes at 375 degrees.
- Do Not Overbake.
Nutrition Facts : Calories 1389.5, Fat 83.9, SaturatedFat 42.3, Cholesterol 333.5, Sodium 633.9, Carbohydrate 153.6, Fiber 9.1, Sugar 102.6, Protein 21.2
FUDGE-TOPPED BROWNIES
If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gathering-or just when you want to treat yourself to the ultimate chocolate dessert. -Judy Olson, Whitecourt, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 10 dozen.
Number Of Ingredients 18
Steps:
- In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350° until top springs back when lightly touched, 25-30 minutes. Cool on a wire rack while preparing topping., Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
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- Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
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