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
YUMMIEST GOOIEST BROWNIES EVER
This is a from-scratch recipe---and the best thing, you probably already have everything you need. It is very easy to make. These are NOT the cake-type brownies--and NOT the kind that will make you skinny. This will make fudgy brownies. I originally got this recipe from an online site, but can no longer locate it. I have modified it some for my personal tastes. So thanks to whoever published it first. It is very delicious and EASY to make. Despite the little amount of chocolate, these are VERY chocolaty.
Provided by tlmstonewall
Categories Dessert
Time 45m
Yield 1 9X9 pan, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray square 9X9 baking pan and sprinkle a small amount of cocoa powder in the pan.
- In medium sauce pan melt butter and remove from heat.
- While melting butter, dry whisk flour with cocoa powder in separate med/small mixing bowl and set aside.
- Whisk sugar in melted butter, then eggs and vanilla.
- Whisk flour/cocoa mixture with other ingredients in pan.
- Pour into baking pan.
- Bake about 40 minutes. Test using a butter knife, toothpick, or fork. It should come out mostly clean.
- I use a glass pan and baked it for exactly 40 minutes. They turn out a little gooey in the middle, but very yummy.
Nutrition Facts : Calories 249, Fat 13.5, SaturatedFat 8.1, Cholesterol 83.4, Sodium 170.3, Carbohydrate 31.9, Fiber 1.5, Sugar 25.6, Protein 3
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
BEST GOOEY BROWNIE RECIPE EVER
This recipe is uber delicious and it is so simple, your 3 year old could make it (granted you measure everything out first).
Provided by akashayy
Categories Dessert
Time 35m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
- In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
- In another large bowl; combine the sugar, melted butter, and vanilla extract.
- Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
- Gradually add in the flour mixture to the egg/sugar mixture.
- Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
- Mix the chocolate chips into the batter.
- Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
- (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
More about "yummiest gooiest brownies ever recipes"
EASY ONE BOWL FUDGY COCOA BROWNIES | GIMME DELICIOUS
From gimmedelicious.com
THE BEST CHEWY, FUDGY BROWNIE RECIPE - THE KITCHEN …
From thekitchenmagpie.com
BEST EVER SUPER CHEWY GOOEY BROWNIES - CREME DE LA …
From lecremedelacrumb.com
5/5 (65)Total Time 50 minsCategory DessertCalories 448 per serving
- Preheat oven to 350 degrees and line a 9x9 inch pan with nonstick foil or parchment paper. In a large microwave safe bowl, microwave semi-sweet chocolate chips for 1 1/2-2 minutes, allow to rest for a couple of minutes before stirring until smooth.
- Add butter, sugars, vanilla, and eggs and mix well. Whisk in flour, salt, and cocoa powder until incorporated. Stir in milk chocolate chips.
- Transfer batter to prepared pan and bake for 35-40 minutes. *For chewier brownies, cook a little longer, closer to 40-42 minutes. For fudgier, gooey brownies, a little less cooking time, closer to 35.
- Serve immediately with ice cream and hot fudge sauce, or allow to cool completely (best for ultra chewy brownies) before cutting into squares and serving. If you like the chewier texture but still want to serve them warm with ice cream, you can pop them in the microwave individually for about 20 seconds to heat them up.
SIMPLY PERFECT BROWNIES FROM SCRATCH - BAKING A MOMENT
From bakingamoment.com
5/5 (23)Total Time 1 hrCategory Dessert, SnackCalories 368 per serving
- Preheat the oven to 325 degrees F, mist a 9x9-inch or 9x13-inch pan with non-stick spray, and line it with a sheet of parchment.
- Place the sugar, cocoa, and butter in a large microwave-safe bowl,* and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels quite hot to the touch (approximately 3 to 4 minutes).
SUPER MOIST & FUDGY BROWNIES WITH CHOCOLATE GANACHE
From gimmedelicious.com
4.5/5 (21)Total Time 20 minsEstimated Reading Time 2 mins
- Preheat oven to 350 degrees F. Line an 8x8 or 9x9 inch pan with parchment paper and let it hang over two sides.In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- In a large saucepan, heat the butter on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. allow to slightly cool.
- After the chocolate mixture is slightly cooled, Whisk in the eggs and vanilla until fully combined. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
- Pour batter into prepared pan, smooth top with a greased spatula. Bake for 20-25 minutes (20 minutes for gooey Brownies). Be careful not to over-bake. Let cool completely then pour ganache on top. Cut into pieces and serve or store.
GOOIEST EVER BROWNIES - YOU MAGAZINE
From you.co.uk
BEST BROWNIE RECIPE (FUDGY & CHEWY) - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
THE GOOIEST EVER BROWNIES (AND THEY’RE HEALTHY TOO!) - ZEINA
From zeinafoods.com
21 FUDGY BROWNIE RECIPES FOR THE ULTIMATE CHOCOLATE LOVER
From yummly.com
THE FUDGIEST BROWNIE RECIPES OF ALL TIME | TASTE OF HOME
From tasteofhome.com
THE GOOIEST CHOCOLATE BROWNIE RECIPE | CHAMMYIRL
From chammyirl.co.uk
UNBELIEVABLE MELTY GOOEY BROWNIES - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
THE GOOEIEST EVER PASSOVER BROWNIES - JAMIE GELLER
From jamiegeller.com
CARAMEL BROWNIES {THE GOOIEST, FUDGY CHOCOLATE BROWNIE RECIPE}
From tastesoflizzyt.com
BEST BROWNIE RECIPE EVER - THESTAYATHOMECHEF.COM
From thestayathomechef.com
You'll also love