Super Duper Fudgy Brownies Recipes

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

Steps:

• Preheat oven to 350 degrees.
• Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
• In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
• Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
• Heat, stirring occasionally, until smooth, 2 to 3 minutes.
• Remove bowl from saucepan.
• Add sugar and mix to combine.
• Add eggs and vanilla and mix to combine.
• Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
• Transfer to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
• Cool in pan for 30 minutes.
• Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
• Using a dampened serrated knife, cut into 16 squares.
• Store in an airtight container at room temperature for up to 2 days.

Steps:

• Preheat oven to 350°F. Line a 13x9-inch pan with foil. Grease bottom and sides of pan. In saucepan, melt butter and chocolates over low heat stirring constantly with a wooden spoon until smooth. Let cool to room temperature.
• Meanwhile, beat eggs and sugars with electric mixer on high speed until thick and light in color. Beat in cooled chocolate mixture. On low speed beat in flour, cinnamon and coffee just until combined. Stir in nuts. Scrape batter into prepared pan and spread evenly.
• Bake 30 to 40 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool brownies on wire rack.

Steps:

• Preheat oven to 300°F and grease an 8x8 baking pan.
• Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
• Remove from the heat and stir until smooth.
• In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes.
• Add sugar and blend on low until thoroughly combined.
• Add vanilla and melted chocolate to the egg sugar mixture.
• Blend on low until smooth.
• Add the flour and mix thoroughly.
• Pour batter into greased pan.
• Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
• Bake on center rack of oven for 45-55 minutes.
• The batter should be set and a toothpick inserted into the center should come out clean.
• Do not overbake.
• Cool to room temperature.
• Cover and refrigerate for at least one hour.
• Cut and serve chilled.