Seriously Sinful Chocolate 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 to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

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:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

Steps:

• Preheat oven to 350°F Grease 9x13-inch baking pan.
• Microwave sugar, butter and water in large microwave-safe bowl on high (100%) power for 4-5 minutes or until mixture bubbles. Remove from heat. Add baking squares; stir until melted.
• Add in eggs, one at a time until blended. Stir in vanilla. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
• Bake 15-20 minutes or until a wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack.
• FOR SAUCEPAN METHOD: Heat sugar, butter and water in medium heavy-duty saucepan stirring constantly just to boiling. Remove from heat. Add baking squares; stir until melted. Proceed as above.

Steps:

• Preheat oven to 350F and place rack in middle of oven.
• Butter and flour a 13 x 9 inch baking pan.
• Melt chocolate with butter, stirring, until mixture is smooth.
• Let cool until lukewarm.
• Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
• Stir in salt and flour, stirring just until combined.
• Stir in chocolate chips and walnuts.
• Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
• Let cool completely and cut into 24 bars.

Steps:

• On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
• When melted and smooth, remove from fire.
• Add eggs, one at a time, mixing well after each addition.
• Combine flour, baking soda and salt.
• Gradually blend into chocolate mixture.
• At this point you can add chips or nuts if you like them.
• Spread into a greased pan.
• Bake at 325 for 30-35 minutes.
• Don't overbake!