Mrs Fields Super Fudge Brownies Recipes

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MRS. FIELDS SUPER FUDGE BROWNIES



Mrs. Fields Super Fudge Brownies image

These are simply fantastic! Wait until you try them...

Provided by Megan Stewart

Categories     Other Desserts

Number Of Ingredients 7

6 oz unsweetened baking chocolate
1 c salted butter, softened
4 large eggs
2 c sugar
1 Tbsp vanilla
1/2 c flour
1 c semisweet chocolate chips

Steps:

  • 1. Oven to 300 degrees. Grease 8x8. Combine unsweetened chocolate and butter in medium saucepan. Melt over med-low heat stirring constantly. When pieces are almost melted remove from heat and stir smooth. Beat eggs about 5 minutes until light yellow in color. Add sugar and blend on low until combined. Add vanilla and melted chocolate to egg and blend smooth. Add flour and mix. Pour into pan. Smooth surface with spatula and sprinkle with chips. Bake on center rack of oven for 45-55 minutes. Batter should be set and toothpick in center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate at least one hour. Cut and serve chilled. Not only are the brownies absolutely decadent, but the crumbs from the bottom of the pan were fantastic on top of ice cream!

MRS FIELDS AUTHENTIC BROWNIE RECIPE



Mrs Fields Authentic Brownie Recipe image

This recipe comes from my mum's friend who comes from California. She got the recipe from a friend who worked in a Mrs Field's store back in the 1980's and had to bake a huge batch everyday. I am told that this is the authentic recipe!!!

Provided by cookingpompom

Categories     Dessert

Time 42m

Yield 20 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 cups sugar
1/2 cup cocoa
4 eggs
1 1/2 cups flour
2 teaspoons vanilla
1 cup semi-sweet chocolate chips

Steps:

  • In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
  • Add the eggs one at a time, beating to just combine after each addition.
  • Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
  • Pour the mixture into a greased 9x13 inch pan.
  • Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
  • Bake at 350oF (160oC) for 32 minutes.
  • Cool for one hour, then place in the fridge until chilled.
  • Do not slice or eat until the next day - this is VERY important.

MOTHER LODE BROWNIES (MRS FIELD'S COOKBOOK)



Mother Lode Brownies (Mrs Field's Cookbook) image

Brownies topped with macadamia nuts and copious amounts of yummy chocolate chips. Listed in the Mrs. Fields Best Ever Cookie Book.

Provided by pewpew1982

Categories     Bar Cookie

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
1/4 teaspoon baking soda
3 ounces unsweetened chocolate
3 ounces semisweet chocolate
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup granulated sugar
3 tablespoons water
1/4 cup heavy cream, scalded
2 tablespoons unsalted butter
1 cup coarsely chopped macadamia nuts
9 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips

Steps:

  • preheat oven to 325 degrees.
  • grease and flour a 9x9 baking pan.
  • make the brownie layer: in a small bowl, combine the flour and baking soda.
  • in a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly.
  • in a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in coclor.
  • beat in the cooled chocolate mixuted and the vanilla.
  • gradually beat in the flour mixture.
  • pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy.
  • cool in the pan on a wire rack.
  • prepare the caramel leayer: in a small, heavy saucepan, dissolve hte sugar in the water over low heat, stirring cosntantly.
  • bring to a boil over medium-high heat, then let boil without stirring until the syrup turn sa deep amber.
  • while the syrup is boiling, brush down the sides of thep an from time to time with a wet pastry brush to prevent crystals from forming.
  • remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly).
  • continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream.
  • stir in the butter until smooth.
  • set the caramel aside until it has cooled slightly but is still spreadable.
  • Assemble: Preheat the oven to 325 degrees.
  • spread the caramel over the cooled brownies.
  • sprinkle the toppings over hte caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely).
  • set on a wire rack to cool, then cut into squares.

Nutrition Facts : Calories 413.5, Fat 29.6, SaturatedFat 15.1, Cholesterol 71.9, Sodium 49.9, Carbohydrate 40.4, Fiber 3.5, Sugar 33.2, Protein 4.4

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