Fudgy Brownie Cake Recipes

FUDGY BROWNIE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
• Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.
• Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

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!

FUDGY BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

FUDGY BROWNIE CAKE

Steps:

• 1 Generously grease the inside of the slow cooker canister by holding a small slice of butter with a paper towel and rubbing the butter all over the surfaces. Add some flour, then turn the crock this way and that to coat both the bottom and the walls with a fine, even dusting. Tap out any excess flour.
• 2 Set up a double boiler with about 1 inch of water in the bottom pan, simmering over medium heat-or place a large, heat-safe metal bowl over a medium saucepan with a similar amount of simmering water. Add the butter and both chocolates. Stir with a rubber spatula until about two-thirds of the chocolate has melted. Remove the top half of the double boiler or the bowl from the saucepan below, then continue stirring off the heat until all the chocolate has melted. Cool for 10 minutes.
• 3 Meanwhile, beat the sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until quite thick and pale yellow, up to 10 minutes.
• 4 Beat in the cooled chocolate mixture until smooth, then scrape down and remove the beaters. Fold in the flour and salt with a rubber spatula, using wide, gentle arcs to make sure every speck of flour has been moistened. Pour and spread this mixture into the slow cooker.
• 5 Lay long strips of paper towels across the top of the slow cooker, overlapping each other and hanging down the sides for stability. Set the lid in place, then cook on high for about 1 hour 20 minutes in a small (2- to 3 1/2-quart) slow cooker, about 1 hour 40 minutes in a medium (4- to 5 1/2-quart) one, or about 2 hours in a large (6- to 8-quart) model, or until the cake is firm to the touch and the edges are dry while the middle is dark and moist. Unplug, uncover, and cool in the canister for 30 minutes before cutting out slices with a nonstick-safe knife or setting a cutting board over the cooker, inverting it, and turning the cake out.

20 MINUTE SHEET CAKE BROWNIES WITH FUDGY ICING

Steps:

• Preheat oven to 400 degrees. Spray jelly roll pan with non-stick cooking spray.

FUDGY DARK CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9" round cake pan with cooking spray and set aside.
• In a medium-sized, microwave-safe bowl, add butter and 1 cup of dark chocolate chips. Melt in 20-30 second intervals on half-power in microwave, scraping the sides and whisking between intervals, until butter and chocolate are completely combined and smooth. Alternatively you may also use a double boiler to melt butter and chocolate.
• Transfer butter/chocolate mixture to a mixing bowl and add sugar. Whisk until sugar is thoroughly mixed in. Add eggs, one at a time, whisking after each addition. Add vanilla extract and whisk again. Add flour, salt, and espresso powder and whisk until dry ingredients are fully mixed and batter is smooth and a bit shiny. Stir in remaining 1/2 cup dark chocolate chips and semisweet chocolate chips.
• Pour batter into prepared 9" round cake pan and bake for 24-30 minutes, or until a tester inserted in the center comes out clean. Let brownie cake cool in the pan for a few minutes before decorating, and then fully before slicing. To decorate, I melted about 1/4 - 1/3 cup dark chocolate chips, adding melted chocolate to a plastic bag and snipping a corner to pipe the drizzle. Decorate as you like!

FUDGY BROWNIE RECIPE

Steps:

• Preheat oven to 180 degrees Celsius
• Lightly grease a 20 x 20cm square baking pan and line with parchment paper
• Place the chocolate chips and butter in a microwave safe jug and melt for 40 seconds or more if required.
• Place the eggs and sugar in a bowl and using an electric mixer beat until it doubles in volume. This takes about 3-4 minutes
• Sift in the flour and cocoa.Use the hand mixer and give it a quick mix, it's ok if not completely mixed. Mix the vanilla essence into the butter/chocolate mixture and add to the bowl. Slowly fold it into the batter. Do not over mix
• Pour the batter into the prepared pan and scatter the chopped chocolate on top. Bake for 20-25 minutes until it's just set. If a toothpick is inserted it should come out a little dirty. It will continue cooking in the hot pan once it is out of the oven.
• Remove and cool in the pan until it reaches room temperature. Cut into 12 pieces.

FUDGY BROWNIES RECIPE

Steps:

• Preheat your oven to 350 degrees and grease a 9 by the 13-inch baking pan.
• Place both sticks of butter in a large bowl. Cut the butter into large chunks, with each chunk being 2 to 3 tablespoons. Microwave the butter for 30 seconds. Stir it and then microwave it for another 20 seconds. By this point, the butter should be fully melted.
• Add the sugar to the butter and stir it for about 30 seconds to try to dissolve as much of the sugar as possible. If you don't have a microwave, you can put the butter in a small saucepan and melt it over low heat, adding the sugar once it is melted. You don't want to heat the butter until it is bubbly. It should just be very hot.
• Crack the eggs into a medium-sized bowl, and beat them well with a fork. Add the cocoa, salt, baking powder, and vanilla and beat these together. You can use an electric mixer if you desire. The mixture will be a thick paste once it is all combined. You can do this while you are microwaving your butter.
• Add the cocoa and egg mixture to the bowl that contains the melted butter and sugar mixture. Stir this mixture with a large wooden spoon until everything is fully combined.
• Add the flour and the chocolate chips, stirring again until the ingredients are fully incorporated.
• Use a rubber spatula to spread the mixture into the prepared pan into an even layer.
• Bake the brownies in the center of the preheated oven for 40 to 55 minutes. The top of the brownies should be shiny and the edges should be set. The center of the brownies should look rather moist. If you poke a toothpick into the center, it should come out clean, except for a few crumbs clinging to the toothpick.
• Let the brownies cool in the pan for about half an hour to set up before serving warm. They are also very good at room temperature. Store the brownies covered with a plastic lid or with aluminum foil for up to a week. Alternatively, you can slice them into squares and keep them in an airtight container.
• These brownies freeze very well. Store them in the freezer for up to three months, tightly wrapped in aluminum foil. To thaw, move them to the refrigerator overnight before you want to serve them. Then, let them return to room temperature before serving.