RICH FUDGY COCOA BROWNIES
A brownie lover's brownie: simple, rich and fudgy.
Provided by Liz Berg
Categories 50+ Best Brownie Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Line a 9-inch-square metal baking pan with non-stick foil or spray with a non-stick spray like Baker's Joy. Put the butter in a microwave safe bowl, and microwave gently until melted. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt. Stir until the batter is smooth, about a minute Spread the batter into the prepared baking pan, smoothing out the top to level it. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 40 minutes. Let the brownies cool completely in the pan on a rack. Cut into 16 squares. Keep the brownies at room temperature, covered well. These also freeze well.
Nutrition Facts : Calories 150 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 brownie, Sodium 99 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EASY ONE BOWL FUDGY COCOA BROWNIES
Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.
Provided by Layla
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
- In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
- Add eggs one at a time then vanilla and stir until well combined.
- Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
- (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
- Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set. Be careful not to over-bake!
- Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)
Nutrition Facts : ServingSize 1 brownie, Calories 128 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 96 mg, Fiber 1 g, Sugar 13 g
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
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
RICH, FUDGY COCOA BROWNIES
These are decadent!! They disappear quickly whenever I serve them. Want to make them even better? Top them with a good buttercream icing. WOW! (I use half of a batch of Recipe #261024.) Make sure you try the Extra Rich Variation too. If you want to make brownie bites, prepare the recipe without nuts and place 1 Tbls. of batter in 48 mini muffin tins. Bake for about 10 minutes. The centers will still be a bit soft but it preserves the fudginess of them. If you bake them longer, they will be a drier, more cake-like brownie bite.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13x9 inch pan.
- Melt shortening, butter over low heat or in the microwave.
- Remove from heat and add cocoa, blending well with a wooden spoon.
- Add sugar and mix well.
- Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
- Stir in vanilla, flour, and salt.
- DO NOT OVER BEAT!
- Fold in nuts.
- Bake 25-30 minutes.
- Cool completely before cutting.
- Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!
Nutrition Facts : Calories 181.4, Fat 9.3, SaturatedFat 3.8, Cholesterol 41.2, Sodium 94.3, Carbohydrate 22.7, Fiber 0.8, Sugar 16.7, Protein 2.3
MOIST AND RICH FUDGY COCOA BROWNIES
This recipe makes a wonderfully rich and moist brownie. Aside from the taste and texture, what I like most about this recipe is its size. Since it's just my husband and me, most brownie recipes make way yonder too much. This one makes just enough for us to nibble on for a couple of days (maybe!) I hope y'all enjoy these yummy...
Provided by Elaine Bovender
Categories Other Desserts
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour and 8 X 8 X 2 inch square pan.
- 2. In a medium sauce pan, melt butter on low heat. When butter is melted, remove from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to a mixing bowl. Add sugar and mix well. Add eggs one at a time, beating until well blended. Stir in vanilla, flour, and salt. DO NOT USE MIXER! Stir in nuts, if desired.
- 3. Spread mixture into prepared pan and bake for 25 to 30 minutes. Allow to cool completely and frost with Cocoa Butter Frosting (instructions to follow).
- 4. COCOA BUTTER FROSTING: In medium sauce pan, melt butter over low heat. Remove melted butter from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to mixing bowl and add vanilla. Beat in sugar and milk until smooth and spreading consistancy. Add a little more milk, if necessary.
FUDGY DOUBLE-CHOCOLATE BROWNIES
A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
- Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
- Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.
RICH FUDGY BROWNIES
I have been making this recipe for years. It is very rich and fudgy, and can be a bit gooey if not cooked for the right length of time. Check by testing the center for gooeyness (is that a word? lol)
Provided by SallyD
Categories Bar Cookie
Time 40m
Yield 12 Brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a sauce pan on low heat. Add Cocoa and oil and remove from heat. Stir in sugar till completly mixed. Cool slightly.
- Add eggs, one at a time, mixing throughly after each addition.
- Stir in flour, salt, vanilla and nuts and mix completly. Pour into greased 9x9 pan and bake at 350 degrees for 30-35 minutes Cool and cut into squares.
Nutrition Facts : Calories 410.2, Fat 24.2, SaturatedFat 9.5, Cholesterol 101, Sodium 279.3, Carbohydrate 46.3, Fiber 2.5, Sugar 34.1, Protein 6
FUDGY COCOA BROWNIES
Recently adopted this abandoned recipe and began making some small modifications. Despite being nearly fat free, this recipe yields a moist and fudgy brownie that is sure to cure your chocolate cravings.
Provided by justcallmetoni
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
- Add wet ingredients and mix well.
- Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
- Bake 28 to 30 minutes. The brownies will still be sticky on top but firm.
- Let cool 5 or 10 minutes before cutting.
Nutrition Facts : Calories 105.8, Fat 0.8, SaturatedFat 0.4, Cholesterol 0.7, Sodium 94.2, Carbohydrate 25.2, Fiber 1.5, Sugar 13.7, Protein 1.7
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