THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
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.
WICKED EASY FUDGE BROWNIES
Make and share this Wicked Easy Fudge Brownies recipe from Food.com.
Provided by knitaholic
Categories Bar Cookie
Time 40m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Put all ingredients into a large bowl in the order they're given. Stir, then beat mixture until smooth.
- Spoon the batter into a lightly greased 9x13 baking pan. Bake the brownies in a preheated 375 degree oven for 25-30 minutes, or until they're just barely beginning to pull away from the sides of the pan.
- Cool completely before cutting.
Nutrition Facts : Calories 1842.5, Fat 85.5, SaturatedFat 37.7, Cholesterol 401, Sodium 858.2, Carbohydrate 267.6, Fiber 12.4, Sugar 201.2, Protein 22.7
SINFULLY DELICIOUS AND EASY FUDGE BROWNIES
I Found this recipe printed on Duncan Hines chocolate butter fudge box, and give them a try, and the result is a sinfully delicious and easy to make fudge brownies, no measuring required really.
Provided by debora ingram
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together Cake mix, Butter, Eggs,until well blend.
- Add chocolate chips and nuts.
- Bake in 350F oven.
Nutrition Facts : Calories 399.4, Fat 25.9, SaturatedFat 9.6, Cholesterol 55.6, Sodium 431.3, Carbohydrate 42.4, Fiber 2.5, Sugar 24.8, Protein 5.8
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.
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.
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
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- Preheat the oven to 375°F. Lightly grease a 9" x 13" pan., Put all of the ingredients into a large bowl in the order in which they're written.
- Stir, then beat the mixture until it's smooth., Spoon the batter into the prepared pan., Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan.
- A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter., Remove the brownies from the oven; let them cool completely before cutting.
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5/5 (2)Total Time 3 hrs 15 minsCategory DessertCalories 280 per serving
- Melt the chocolate in a double-boiler or in 20-second increments in the microwave, stirring until smooth. Cool.
- Preheat oven to 325 degrees F. Grease a deep 8-inch or 9-inch square baking dish (glass, ceramic or light metal is best for even baking); set aside.
- In a large bowl, use an electric mixer to cream together butter, sugar and vanilla extract. Add eggs, one at a time, mixing to combine really well. Add melted chocolate (make sure that it’s not too hot or the eggs will cook) and mix until combined. Mix in flour and salt. Fold in nuts or chocolate chips (if using).
- Transfer batter to the prepared baking dish. Bake for 50-65 minutes, or until cooked through. Don’t overbake – they will firm up as they cool and stay nice and fudgy!
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