TRIPLE CHOCOLATE PECAN FUDGE BROWNIES
These Triple Chocolate Pecan Fudge Brownies are without a doubt the most delicious brownies I've ever had. You're friends and family will love them
Provided by Chef Dennis Littley
Categories Dessert
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees and get a 9″ square baking pan.
- Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
- Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
- Stir until the butter is melted and the mixture is smooth.
- Remove the bowl from the heat and allow to cool just a little bit.
- Add the vanilla and stir with a wooden spoon.
- Add the eggs one at a time, stirring vigorously after each one (I'm not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
- When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
- Add the nuts and chocolate chips and spread evenly in your baking pan.
- Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
- Let cool completely on a wire rack.
- After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
- Cut the brownies into squares and enjoy!!
Nutrition Facts : Calories 365 kcal, Carbohydrate 42 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 74 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving
TRIPLE CHOCOLATE FUDGE BROWNIES
Triple Chocolate Fudge Brownies | Chocolate lovers everywhere will fall in love with these ultimate brownies! Thick, rich and super-fudgy, these brownies are loaded with dark and white chocolate and topped with even more! The perfect sweet, delicious chocolate treat!
Provided by Erin Indahl-Fink
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter and dust with cocoa powder a 9x13" pan. (You can also line the pan with parchment paper, leaving excess paper over the sides.) Set aside.
- Place a heat-resistant (glass or stainless steel bowl) over a pan of simmering water. Place the butter in the bowl to begin melting. In a separate bowl, combine the sugar, cocoa powder and salt. When the butter is completely melted, gradually add the sugar mixture to the butter until fully combined. Remove from heat, and add the vanilla. Let mixture cool for about 10 minutes.
- To the cooled mixture whisk in the eggs one at a time, making sure to beat the mixture well. Mix together the flour and baking powder, and gradually add this to the batter until completely combined. Fold in the white chocolate chips. Spread the batter evenly into the prepared pan. Bake at 325 for about 45 minutes or until toothpick inserted comes out with crumbs. Let brownie cool completely.
- To the cooled brownie, pour the melted chocolate chips over the top and even spread. Add dolops of the melted white chocolate chips, and swirl together with a spatula. Let cool completely before cutting (place in the refrigerator to speed up the cooling/setting process.) Enjoy!
Nutrition Facts : Calories 10991 calories, Carbohydrate 1457 grams carbohydrates, Cholesterol 733 milligrams cholesterol, Fat 574 grams fat, Protein 115 grams protein, SaturatedFat 388 grams saturated fat, ServingSize 1, Sodium 5182 milligrams sodium, Sugar 1243 grams sugar
PECAN FUDGE BROWNIES
This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 3 g
TRIPLE-CHOCOLATE FUDGE BROWNIES
An easy Triple-Chocolate Fudge Brownie
Categories Chocolate Dessert Bake Back to School Gourmet
Yield Makes 24 brownies
Number Of Ingredients 9
Steps:
- In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
GLUTEN-FREE FUDGY PECAN BROWNIES
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g
TRIPLE FUDGE BROWNIES
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE-CHOCOLATE PECAN FUDGE
This perfectly gooey fudge takes patience, but is so worth it; from Emeril Lagasse's "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 64 pieces
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish, and set it aside.
- Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
- Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.
TRIPLE-CHOCOLATE PECAN FUDGE
Makes about 2 dozen pieces
Number Of Ingredients 8
Steps:
- Spray a 13x9-inch baking pan with nonstick cooking spray. In a large saucepan, bring sugar, evaporated milk, and butter to a boil over medium-high heat, stirring until sugar dissolves; boil for 6 minutes. Meanwhile, in another large saucepan, cook all chocolate over low heat, stirring constantly, until melted. Stir in marshmallow crème and pecans until combined. Stir sugar mixture into chocolate mixture until well combined. Pour into prepared pan. Let cool completely, then refrigerate until firm. Cut into 1-inch pieces, and refrigerate in an airtight container for up to 1 week.
TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE-CHOCOLATE FUDGE BROWNIES
Categories Chocolate Dessert Bake Picnic Kid-Friendly Back to School Gourmet Small Plates
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
TRIPLE CHOCOLATE FUDGE BROWNIES
Make and share this Triple Chocolate Fudge Brownies recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease and flour a 13x9-inch pan.
- In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
- Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
- Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
- Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
- Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
- Let cool completely in pan on a rack, then cut it into bars.
Nutrition Facts : Calories 176.8, Fat 10, SaturatedFat 5.9, Cholesterol 50.5, Sodium 110.8, Carbohydrate 21.7, Fiber 0.9, Sugar 16.4, Protein 2.2
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