Fudgy Chocolate Chip Brookies Recipes

CHOCOLATE CHIP FUDGY BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla for 1-2 minutes or until light and lemon-colored. Beat in chocolate mixture. Add flour; beat just until combined. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Cut into bars. To serve, dust with confectioners' sugar or freeze. Brownies may be frozen for up to 6 months.

GLUTEN-FREE FUDGY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray (without flour).
• In small bowl, mix flours, cocoa, xanthan gum, salt and baking soda. In medium bowl, beat egg, oil, 1 cup sugar, the vanilla and milk with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until blended. Stir in chocolate chips and nuts.
• In small bowl, place 2 tablespoons sugar. Shape dough into 1 1/2-inch balls; dip tops in sugar. Place on cookie sheet.
• Bake 15 to 17 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.

FUDGY TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

FUDGY CHOCOLATE CHIP BROOKIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8×8-inch square baking dish with non-stick baking spray, or grease and flour the pan.
• In a small bowl, combine the flour, baking powder, and salt; set aside.
• In a medium bowl, whisk the melted butter and brown sugar together.
• Add the egg and vanilla and mix until well combined.
• Fold the flour mixture into the egg mixture until just mixed (be careful not to overmix).
• Fold in the chocolate chips and spread the batter into the prepared pan and bake for 20 minutes.
• While the cookie layer bakes, prepare the brownie batter. In a medium saucepan, melt the butter.
• Once melted, remove from heat and whisk in the sugar until combined.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla.
• Whisk in the dry ingredients until combined.
• Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven.
• Bake for 30 - 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow to cool completely before frosting or serving.
• To make the frosting: In a medium bowl, cream the butter.
• Gradually beat in confectioners' sugar, cocoa and vanilla.
• Add the milk, 1 tablespoon at a time, as needed, until frosting reaches desired consistency.
• To make the glaze: Combine the sugar and the vanilla in a small bowl.
• Whisk in the milk, a little at a time, until the desired consistency is reached. The glaze can be piped on top of the frosting for decoration.