Super Easy Chocolate Fudge Brownies Recipes

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)

Steps:

• Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
• Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
• Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
• Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
• Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
• Stir in the vanilla.
• Add the eggs, one at a time, stirring vigorously after each one.
• When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
• Stir in nuts if using.
• Spread the batter evenly in the prepared pan.
• Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
• Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.

EASY ONE BOWL FUDGY COCOA BROWNIES

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)

SUPER-FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

SUPER EASY CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°F Grease 9x13-inch baking pan.
• Microwave sugar, butter and water in large microwave-safe bowl on high (100%) power for 4-5 minutes or until mixture bubbles. Remove from heat. Add baking squares; stir until melted.
• Add in eggs, one at a time until blended. Stir in vanilla. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
• Bake 15-20 minutes or until a wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack.
• FOR SAUCEPAN METHOD: Heat sugar, butter and water in medium heavy-duty saucepan stirring constantly just to boiling. Remove from heat. Add baking squares; stir until melted. Proceed as above.