Moist Fudgy Cocoa Brownies Food

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MOIST FUDGY COCOA BROWNIES

2010-03-09



Moist Fudgy Cocoa Brownies image

Rich brownies! A combination of several recipes I have tried over the years. I love moist, gooey brownies and these are them! I like them topped with my Fluffy Butter Cocoa Frosting. Decadent!

Provided by Lana9831

Categories     Bar Cookie

Time 35m

Yield 24-30 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 cup margarine
  • 1 cup baking cocoa
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • chopped nuts (optional)
  • chocolate chips (optional)

Steps:

  • Set oven on 350.
  • Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
  • In a saucepan or glass bowl melt margarine.
  • Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
  • With mixer on low/med beat just till mixed.
  • Don't overbeat.
  • Fold in nuts and/or chocolate chips if desired.
  • Pour into prepared pan and level with spatula or spoon.
  • Bake 25-30 minutes, or test with toothpick.
  • I like mine gooey in the middle.
  • Cool and frost if desired.
  • (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.

THE BEST FUDGY BROWNIES

2022-06-27



The Best Fudgy Brownies image

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 brownies

Number Of Ingredients 12

Ingredients:

  • Nonstick baking spray
  • 3 sticks (1 1/2 cups) unsalted butter
  • 6 ounces bittersweet chocolate (64-percent cacao), chopped
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour (see Cook's Note)
  • 1 1/4 cups Dutch-process cocoa
  • 1 3/4 cups granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 3/4 teaspoons kosher salt
  • 1 tablespoon pure vanilla paste or extract
  • 2 teaspoons instant espresso powder
  • 6 large eggs, chilled

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
  • Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
  • Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
  • Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
  • Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
  • Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

FUDGY BROWNIES I

2022-06-27



Fudgy Brownies I image

A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.

Provided by Trish

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 55m

Yield 24

Number Of Ingredients 10

Ingredients:

  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable oil
  • ½ cup boiling water
  • 2 cups white sugar
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

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.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g

Top Asked Questions

  1. What makes chocolate brownies fudgy?
    The melted chocolate adds the fudginess to chocolate brownies. Or more specifically, it’s the cocoa butter and sugar in the chocolate that make chocolate brownies fudgy. However, since cocoa butter remains a solid at room temperature, the chocolate brownies tend to be a bit firm as well.
  2. What is the best recipe for Brownies?
    This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need. 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.
  3. What are Super fudgy and dense cocoa Brownies?
    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. I’ve got a super-easy yet DELICIOUS fudgy brownie recipe for you today.
  4. Can I make cocoa fudge brownies instead of boxed Brownies?
    Skip the boxed brownie mix and make The BEST Cocoa Fudge Brownies instead! This recipe calls for everyday ingredients like butter, oil, eggs, sugar, unsweetened cocoa powder, all purpose flour, and salt. These super fudgy brownies are best served with a cold glass of milk! Recently a reader (Hi, Linda!) emailed me with a request.

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