Fudge Aroons Recipes

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

FUDGE-AROONS

Steps:

• Do not preheat oven, this dough has to chill before baking.
• Put the cup of chocolate chips and the cup of butter in a 4-cup bowl and microwave on high for 2 minutes. Stir until smooth, let mixture cool.
• Combine sugars and add vanilla, salt, and baking soda. Mix in 2 beaten eggs.
• Check chocolate and butter mixture. If it's cool enough to touch, add it to the sugar mixture and stir thoroughly.
• Add flour in 1/2 cup increments, stirring after each addition.
• Cover the bowl and refrigerate it. It must chill for at least an hour. (Overnight is fine too).
• Coconut filling must also chill, mix it up now.
• In a food processor with the steel blade, combine coconut, sugar and flour. Pulse several times so the coconut flakes are no longer than 1/4 inch.
• Cut butter into 4 pieces and add to the bowl. Pulse again until mixture looks like coarse meal.
• Add beaten eggs and pulse until incorporated.
• (If you don't have a food processor it's just a little messier with the coconut flakes longer. Just add all the ingredients but the butter in a bowl and stir. Then melt the butter and mix in.).
• Cover and chill coconut for at least 1 hour. (overnight is fine too).
• When you're ready to bake, preheat the oven to 350, rack in the middle position.
• Form balls of chocolate dough, 1" in diameter with your hands. Place them on a greased cookie sheet, 12 to a sheet. Press down with the heel of your hand.
• Form balls of coconut just smaller than the chocolate balls. place on top of each flattened chocolate ball, then flatten the coconut.
• Make 12 more chocolate balls, same size as the first ones, and put them on top of the coconut. Press down lightly to make little sandwiches.
• Bake at 350 for 9-11 minutes. Let the cookies cool on the sheet for at least 2 minutes.
• When they're cool enough to remove, use a spatula to move them to a wire rack to finish cooling.
• If you have coconut mixture left over, form balls, 12 to a sheet and put a milk chocolate chip on each ball, pressing down slightly. Bake at 350 for 10 minutes.