Best Fudgy Patriotic Brownies Recipes

ULTIMATE FUDGY BROWNIES

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.

BEST 4TH OF JULY PATRIOTIC BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper. Grease parchment paper with vegetable oil.
• Melt butter in a microwave in a microwave-safe bowl; stir until smooth. Pour in sugar, cocoa powder, water, and vanilla extract. Stir until well blended.
• Pour eggs into batter and mix until batter becomes shiny. Stir in flour quickly until thoroughly combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
• Remove from the oven and let cool for at least 30 minutes before transferring to the refrigerator to cool completely, about 30 minutes more.
• Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave until melted, 1 to 1 1/2 minutes. Stir until well blended and mixture is smooth and yogurt-like in consistency.
• Stir red food coloring into white chocolate chips until it reaches your desired shade.
• Remove brownies from the refrigerator. Spread red-colored chocolate over the top in a stripe. Sprinkle with 1 tablespoon red and blue candy-coated chocolate pieces before it hardens.
• Melt another 1/2 cup white chocolate chips in a microwave. Stir until smooth.
• Stir blue food coloring into white chocolate chips until it reaches your desired shade. Spread onto top of brownies for a second stripe. Sprinkle with 1 tablespoon andy-coated chocolate pieces.
• Melt remaining 1/2 white chocolate chips in a microwave. Spread onto top of brownies for a third stripe. Sprinkle with remaining tablespoon of candy-coated chocolate pieces.
• Transfer brownies to a refrigerator to allow chocolate to harden for at least 30 minutes.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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!

THE BEST FUDGY BROWNIES

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.