One Pot Fudgy Raspberry Cocoa Brownies Recipes

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EASY ONE BOWL FUDGY COCOA BROWNIES



Easy One Bowl Fudgy Cocoa Brownies image

Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.

Provided by Layla

Categories     Dessert

Time 25m

Number Of Ingredients 7

1/2 cup melted butter (or 1 stick )
1/2 cup unsweetened cocoa
1 cup sugar (see note)
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/4 tsp salt (leave out if using salted butter)

Steps:

  • Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
  • In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
  • Add eggs one at a time then vanilla and stir until well combined.
  • Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
  • (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
  • Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set. Be careful not to over-bake!
  • Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

Nutrition Facts : ServingSize 1 brownie, Calories 128 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 96 mg, Fiber 1 g, Sugar 13 g

BEST EVER CHOCOLATE RASPBERRY BROWNIES



Best ever chocolate raspberry brownies image

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Cuts into 15 squares

Number Of Ingredients 8

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

FUDGY ONE-POT BROWNIES



Fudgy One-Pot Brownies image

Provided by Katie Workman

Categories     dessert

Time 35m

Yield 12 large or 24 regular brownies

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
Nonstick cooking spray (optional)
3 ounces unsweetened chocolate
1/2 cup unsweetened Dutch processed cocoa powder
2 1/2 cups granulated sugar
1/2 teaspoon kosher or coarse salt
1 tablespoon pure vanilla extract
3 large eggs
1 1/2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
  • Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
  • Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
  • Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.

FUDGY BROWNIES



Fudgy brownies image

Indulge in these glorious brownies with a crispy top and soft, fudgy centre. They contain pretzels and nuts too, for added flavour and texture

Provided by Helena Busiakiewicz

Categories     Dessert

Time 55m

Number Of Ingredients 7

170g unsalted butter, plus extra for the tin
150g dark chocolate, chopped
225g caster sugar
3 eggs
30g cocoa powder
95g plain flour
100g mixture of milk chocolate chunks, pretzels and nuts

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn't touch the water, and stir until smooth. Leave to cool slightly.
  • Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
  • Sift in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.

Nutrition Facts : Calories 1043 calories, Fat 62 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 76 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.62 milligram of sodium

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