THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY BROWNIE COOKIES RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, unsalted butter, vegetable shortening, all purpose flour, dutch processed cocoa powder, baking powder, fine sea salt, instant espresso powder, granulated sugar, dark brown sugar, whole eggs, vanilla extract, semisweet chocolate chip
Provided by Taylor Kocher
Categories Desserts
Yield 14 servings
Number Of Ingredients 13
Steps:
- Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
- In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
- Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
- Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don't over-mix. Finally, mix in the mini chocolate chips.
- Cover and chill the cookie dough for 1 hour in the fridge.
- Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
- Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 324 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 23 grams
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HOW TO MAKE FUDGY BROWNIES FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiPublished Jan 27, 2021Uploaded Feb 25, 2021
- Start melting. To start making the fudgiest brownies, grab a heavy saucepan and fill it with the sugars, butter, water and coffee granules. Turn on the heat and stir, stir, stir until the mixture comes to a boil.
- Whisk the eggs. When it comes to brownies, everyone looks for that crinkly, tissue paper-like top. Something about that texture just screams these are going to be good.
- Add in the chocolate mixture. Next, it’s time to start adding the fudgy, chocolate mix to the eggs. Be sure that the chocolate isn’t too hot; it the chocolate mix is super hot, it will cook the eggs (and no one wants chocolate scrambled eggs).
- Add in the dry ingredients. In a separate bowl stir together the flour, baking soda and salt. Then add the dry ingredients to your chocolate mix and stir gently until the mix is just combined.
- Add more chocolate. You know you can’t stop with just one form of chocolate when learning how to make fudgy brownies—there’s got to be multiple cocoa additions!
- Prep your baking dish. With the batter complete, it’s time to prep the baking pan. You’ll want to use a light-colored metal pan here. You also want to line the pan so you can remove the brownies easily.
- Bake the brownies. After you’ve prepped your square pan, add your brownie batter and pop it into a 325º F oven. Bake for 40 to 50 minutes; start checking for doneness at the 40-minute mark (you do not want overbaked brownies!).
- Cool and slice. After your brownies are done baking, let them cool in the pan on a wire rack. Once they’re completely cooled, you can lift the entire pan of brownies right out of the baking dish with the parchment paper.
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- Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
- In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
- Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
- Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
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