Fudgy Wudgy 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 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:

• Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.
• Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.
• Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

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.

Steps:

• Set oven to 325 degrees.
• Butter a 13x9 pan, lined with foil, butter the foil.
• In microwave, melt butter with chocolate; let cool.
• Dissolve instant coffee with boiling water; set aside.
• Beat eggs with sugar until thick and foamy.
• Mix in melted butter, dissolved coffee and flour; mix until well blended.
• Add nuts, and mix to combine.
• Transfer to a prepared foil-lined pan.
• Bake for 25-30 mins, or until edges of brownies are set.
• Cool about 30 minutes.
• Cover and refrigerate 6 hours or overnight to set.
• Cut in small squares.
• Store in the refrigerator for 6 hours or overnight.

Steps:

• Preheat oven to 325.
• Grease a 9x13 inch baking pan.
• Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.
• In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts.
• Mix on high until no large clumps are visible, about 2-3 minutes.
• Sift in flour, cocoa powder, baking powder, baking soda, and salt.
• Stir until well mixed, batter will be thick.
• Mix in melted chocolate.
• Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.
• Spread batter in baking pan and bake for 45 minutes.
• Toothpick test is null and void here because the whole chocolate chips will stick anyway!
• Remove from oven and let cool.
• Enjoy!