Fabulous Fudge Brownies Recipes

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

FABULOUS FLOURLESS FUDGE BROWNIES

Steps:

• Preheat oven to 425 degrees F.
• Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
• Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
• Add vanilla and cinnamon; stir thoroughly to combine.
• Remove mixture from the heat and cool to room temperature.
• In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
• Fold half of the beaten eggs into the chocolate mixture and combine.
• Then fold in the remaining egg.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
• Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
• Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
• After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
• To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
• Stir until the chocolate is melted and the mixture is smooth.
• Pour the hot glaze over the brownies and smooth it out with a spatula.
• Set the pan aside to cool completely.
• When cool, cover the pan with plastic wrap and refrigerate overnight.
• Cut chilled brownie into 12 squares.
• Brownies taste best when allowed to come to room temperature for 30 minutes before serving.

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

CLASSIC FUDGE BROWNIES

Steps:

• Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
• In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
• Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

FABULOUS FUDGE

Steps:

• Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
• Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.)
• Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
• Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
• Pop out of the pan and cut into little pieces.

FLOURLESS FUDGE BROWNIES

Steps:

• Preheat the oven to 425*F.
• Butter a 9-inch square baking pan, line it with foil, and butter the foil.
• Set the eggs in a bowl and cover them with hot tap water.
• Over very low heat, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a wire rack.
• Put the warm eggs in a large bowl and beat with an electric mixer on high speed until about tripled in volume, about 5 minutes. Fold half the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.
• Set the brownie pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the brownie pan.
• Bake the brownies on the middle oven rack for 10 minutes. Shut the oven and let the brownies stand inside for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while preparing the glaze.
• Glaze: Heat the cream with the chocolate, stirring until smooth.
• Pour the hot glaze evenly over the surface of the brownies; spread smooth with a thin spatula and let cool completely.
• When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, at least 4 hours, or overnight.
• To serve, cut into 12 squares. Arrange the brownies on a serving plate. For best flavor and texture, allow the brownies to come to room temperature before eating.

FUDGE BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15x10x1-in. baking pan., Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes. , Meanwhile, for icing, melt butter and chocolate. Transfer to a large bowl. Add half of the confectioners' sugar; mix well. , Beat in the milk, vanilla and remaining sugar until smooth. Spread over warm brownies. Sprinkle with nuts if desired.

CHOCOLATE FUDGE BROWNIES

Steps:

• On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
• When melted and smooth, remove from fire.
• Add eggs, one at a time, mixing well after each addition.
• Combine flour, baking soda and salt.
• Gradually blend into chocolate mixture.
• At this point you can add chips or nuts if you like them.
• Spread into a greased pan.
• Bake at 325 for 30-35 minutes.
• Don't overbake!