SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
SUPER FUDGY THREE-WAY TOPPED BROWNIES
Steps:
- Heat oven to 350ºF.
- Place butter and sugar in bowl. Microwave 2 minutes or until mixture just starts to boil; stir until well mixed. Add 1 cup chocolate chips; stir until melted. Add eggs and vanilla; mix well. Add flour, baking powder and salt; mix well. Stir in remaining chocolate chips.
- Pour batter into ungreased 8-inch square baking pan. Bake 30-35 minutes or until toothpick inserted in center comes out with moist crumbs. Top brownies as desired.
- Prepare Topping Variations:Peanut Butter Cup Brownies: Prepare brownies as directed above. Sprinkle coarsely chopped 3 (1.5-ounce) packages unwrapped peanut butter cups evenly over hot brownies. Lightly press into brownies. Cool completely before cutting.S'more Dessert Brownies: Prepare brownies as directed above. Cool completely. Just before serving, cut cooled brownies into 16 servings; place each bar onto individual serving plate. Dollop each with 1 tablespoon marshmallow crème; sprinkle with crushed graham crackers.Candy Caramel Brownies: Prepare brownies as directed above. Cut 2 (1.7-ounce) packages round chewy caramels in milk chocolate into fourths. Sprinkle evenly over hot brownies. Lightly press into brownies. Cool completely before cutting.
Nutrition Facts : Calories 290 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 140 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
SUPER FUDGY THREE WAY TOPPED BROWNIES
Make and share this Super Fudgy Three Way Topped Brownies recipe from Food.com.
Provided by Scarlett516
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Place butter and sugar in a large microwave-safe bowl.
- Microwave on high for 2 minutes or until mixture starts to boil.
- Stir until well mixed.
- Add 1 cup chocolate chips, stir until melted.
- Add the eggs and vanilla and mix well.
- Add the flour, baking powder, and salt. Mix until thoroughly blended.
- Stir in the rest of the chocolate chips.
- Pour batter into an ungreased 8" square baking pan.
- Bake for 30-35 minutes, until toothpick comes out with moist crumbs, not batter.
- Top according to any of the directions below:.
- Peanut butter Cup Brownies: Coarsely chop the peanut butter cups. Sprinkle evenly over hot brownies. Press into tops and allow to cool before serving.
- S'more Brownies: Allow brownies to cool completely. Just before serving, cut into 16 squares. Top each square with 1 tablespoon marshmallow topping and sprinkle with graham cracker crumbs.
- Candy Caramel Brownies: Cut caramels into fourths. Sprinkle evenly over hot brownies. Lightly press into brownies. Cool completely before cutting.
Nutrition Facts : Calories 372.1, Fat 20.1, SaturatedFat 11.2, Cholesterol 51.2, Sodium 145.3, Carbohydrate 47.8, Fiber 2, Sugar 33.8, Protein 4.1
SUPER FUDGY BROWNIES
Adapted from "Everyday Food". I used bittersweet (60% cocoa) chips and special dark cocoa powder for a dark, rich brownie; if you put the powder in with the chips and butter to melt it smooths out any lumps in the cocoa powder. Prep/cooking time do not include cooling time.
Provided by Patrick Bannasch
Categories Dessert
Time 1h5m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
- In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
- Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
- Heat, stirring occasionally, until smooth, 2 to 3 minutes.
- Remove bowl from saucepan.
- Add sugar and mix to combine.
- Add eggs and vanilla and mix to combine.
- Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
- Transfer to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
- Cool in pan for 30 minutes.
- Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
- Using a dampened serrated knife, cut into 16 squares.
- Store in an airtight container at room temperature for up to 2 days.
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