FUDGE BROWNIES I
This is a great recipe for chocolate brownies with nuts!
Provided by k. anderson
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g
FUDGE BROWNIES
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
- In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
- I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
- When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
- Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
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.
FUDGE RIPPLE BROWNIE BARS
We've turned a classic ice cream flavor into a decadent bar. Fudgy Betty Crocker™ brownies get topped with a fluffy white chocolate layer that's rippled with chocolate syrup for an intriguing treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
- Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
- Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 17 g, TransFat 0 g
FUDGE-FILLED BARS
"I appreciate the ease of baking these oat bars on a busy day, and our children love their fudgy filling," reports Renee Zimmer of Gig Harbor, Washington. "With colorful candies on top, the sweet squares are sure to sell at bake sales."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan., In a large saucepan, combine the milk, chocolate chips and shortening. Cook and stir over low heat until chips are melted; stir until smooth. , Spread over crust; sprinkle with the reserved crumb mixture. Top with M&M's. Bake at 350° for 20-25 minutes or until edges are golden brown.
Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FUDGE-FILLED BROWNIE BARS
These look so tempting and delicious! The filling is made with a brownie mix. From Simple and Delicious magazine
Provided by Recipe Junkie
Categories Bar Cookie
Time 28m
Yield 48 bars
Number Of Ingredients 10
Steps:
- In large bowl, combine the first five ingredients.
- Press onto the bottom of a 15 inch x 10 inch x 1 inch baking pan.
- Bake at 350 for 15-18 minutes or until golden brown.
- Meanwhile in a large bowl, combine the filling ingredients.
- Spread over hot crust.
- Bake for 15 minutes or until set.
- Cool on wire rack for 30 minutes.
- Spread melted chocolate over filling.
- Sprinkle with walnuts.
- Cool completely.
- Cut into bars.
More about "fudge filled brownie bars recipes"
QUICK AND EASY FUDGE BROWNIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (304)Total Time 32 minsServings 24Calories 150 per serving
- Preheat the oven to 375°F. Lightly grease a 9" x 13" pan., Put all of the ingredients into a large bowl in the order in which they're written.
- Stir, then beat the mixture until it's smooth., Spoon the batter into the prepared pan., Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan.
- A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter., Remove the brownies from the oven; let them cool completely before cutting.
FUDGE RIPPLE BROWNIE BARS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BEST FUDGE BROWNIES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SERIOUSLY FUDGY HOMEMADE BROWNIES - SALLY'S BAKING …
From sallysbakingaddiction.com
LOADED FUDGY CANDY BAR BROWNIES - AVERIE COOKS
From averiecooks.com
CHEWY FUDGY BROWNIES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FUDGE BROWNIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST FUDGY CHOCOLATE BAR BROWNIES RECIPE - THE …
From thedashleyskitchen.com
4.5/5 (207)Total Time 48 minsCategory DessertPublished Mar 27, 2020
MINT FUDGE STUFFED BROWNIES | COOKIES AND CUPS
From cookiesandcups.com
BROWNIE COOKIE BARS (WITH CARAMEL!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PEANUT BUTTER FUDGE BROWNIE BARS RECIPE | HERSHEYLAND
From hersheyland.com
GOOEY, FUDGY BROWNIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
EASY FUDGE BROWNIES | FUDGE BROWNIES | EAT THE LOVE
From eatthelove.com
ULTIMATE PEANUT BUTTER FUDGE BROWNIES RECIPE - LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
FUDGE BROWNIES RECIPE - AMANDA'S COOKIN' - COOKIES, BROWNIES,
From amandascookin.com
EAGLE BRAND® | FUDGEY BROWNIE BARS
From eaglebrand.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love