Thick Fudgy Fudge Brownies Recipes

THE BEST THICK & FUDGY BROWNIES

Steps:

• Preheat oven to 350F. Lightly spray or line an 8-inch square baking pan with parchment paper.
• Into a large bowl, cream together butter and sugar. Stir in the eggs and vanilla extract. Then sift in the cocoa powder, flour, and salt. Mix until just combined (do NOT over-beat). Fold in ½ cups of chocolate chips/chunks.
• Pour batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes.
• Let brownies cool for at least 15 minutes. Cut into 16 squares, and serve with vanilla ice cream or eat as is. ENJOY!

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

BEST EVER THICK FUDGY BROWNIES

Steps:

• Gather your ingredients. Preheat your oven to 350 F and prepare an 8x8 baking pan with parchment paper. Set aside.
• In a double boiler over medium/low heat, melt the semi-sweet chocolate and butter together. Once melted, whisk in the sugars. Whisk continuously for about 2-3 minutes. The mixture should be slightly glossy.
• Remove the mixture from the heat and allow to cool slightly for a few minutes. Add one egg at a time, finishing with the remaining egg yolk. Be sure to whisk the mixture fully between each addition.
• Whisk in the vanilla extract.
• Sift the flour, cocoa powder, and salt over your chocolate mixture. Using a spatula, gently fold until just combined. Do not overmix!
• Pour the batter into your prepared baking pan. Use the spatula to spread the batter evenly in the pan.
• Bake for 40-45 minutes. The edges should be set, but the center still slightly gooey.
• Remove from the oven and allow the brownies to cool completely before cutting. The brownies will continue to cook while in the pan, helping the center to set a little more.
• Enjoy!

EXTRA THICK AND FUDGY HOMEMADE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
• Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
• Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
• In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
• Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
• Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!

FUDGE BROWNIES

Steps:

• Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
• Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
• Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
• Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

FUDGY BROWNIES

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.

EASY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

ULTIMATE FUDGY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

DEEP DISH FUDGE BROWNIES

Steps:

• Preheat oven to 350. Grease and flour one 9 inch square baking pan, tapping out excess flour.
• Melt the butter and unsweetened chocolate in the top of a double boiler and then let cool for about 15 minutes.
• Sift together both flours, baking powder and salt. Set aside. In Large bowl, whisk chocolate/butter mixture to blend. Beat in sugar, then vanilla, then eggs. Fold in dry ingredients and mix well. Stir in semisweet chocolate chips. Scrape batter into prepared pan, spreading evenly.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes until set. Do not overbake. Cool in pan on a wire rack. Once cool cut into large squares.

THICK AND CHEWY FUDGE BROWNIES

Steps:

• In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
• In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
• Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
• Add the flour and chopped nuts.
• Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
• When cool, you may frost with chocolate frosting.