BEST FUDGIEST BROWNIES
Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places, studded with melted chunks of chocolate!PLUS! Each ingredient comes measured AND weighed FOR YOU!AN ORIGINAL CAFE DELITES RECIPE adapted from my Best Fudgy Cocoa Brownies Recipe
Provided by Karina
Categories Desserts
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
BEST 4H BROWNIES
When I was a young girl, I always entered these brownies in the fair. They always got a first place :)
Provided by Jennine Seacry
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350
- 2. Grease an 8x8x2 inch or 9x9 baking pan
- 3. Sift flour and cocoa together onto waked paper and set aside.
- 4. Melt butter (1/3 cups) and pour into mixing bowl. Add sugar and mix well. Add the vanilla and mix. Add the flour/cocoa mixture and stir. Add the nuts. Pour into prepared pan.
- 5. Bake for 25 Minutes.
BROOKE'S BEST BOMBSHELL BROWNIES
These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!
Provided by BROOKE
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.5 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 29 g
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
4-HOUR BROWNIES RECIPE BY TASTY
The perfect chewy fudge squares of chocolate. This decadent brownie is worth every minute spent making and will impress anyone you bake it for.
Provided by Katie Aubin
Categories Bakery Goods
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
- In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
- In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
- To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½-3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
- In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
- On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
- Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
- Refrigerate for at least 2 hours, or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C).
- Bake the brownies for 35-40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
- Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20-30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
- Enjoy!
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