Best Rich Fudge Brownies No Oil Recipes
BEST FUDGY COCOA BROWNIES
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!FOR THICKER DOUBLE BATCH BROWNIES: USE THIS RECIPE!
Provided by Karina
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. 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).
- Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
- Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- Remove and allow to cool to room temperature before slicing into 16 brownies.
Nutrition Facts : Calories 129 kcal, Carbohydrate 18 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 47 mg, Sugar 14 g, ServingSize 1 serving
PUMPKIN BROWNIES
Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)
Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 45m
Yield Makes 16 Brownies
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
- Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
- Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
- Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
- Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
- Stir in the vanilla.
- Add the eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
- Stir in nuts if using.
- Spread the batter evenly in the prepared pan.
- Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
- Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.
Nutrition Facts : ServingSize 1 brownie, Calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 42 mg
NO-BAKE FUDGE BROWNIES
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h25m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
- Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
- Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
- Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
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