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Yummy & Gooey Chocolate Brownies recipe

Yummy & Gooey Chocolate Brownies recipe


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This is an easy and simple way to make chocolate brownies all the family will enjoy!!

5 people made this

Ingredients

  • 200g of Dark Chocolate
  • 100g of unsalted Butter (very soft)
  • 250g of Caster Sugar
  • 4 large free range Eggs beaten to mix
  • 1tsp of Vanilla Essence
  • 60g of Plain Flour
  • 60g of Cocoa Powder
  • 15cm square brownie tin or baking tin greased and lined with baking parchment

Method

  1. Heat the oven to 180C, gas 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently in a pan over simmering water, making sure the water doesn't touch the base of the bowl. Remove the bowl from the heat and leave to cool until needed.
  2. Put the butter and sugar into the bowl of a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
  3. Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in.
  4. When completely combined, spoon the mixture into the prepared tin and spread evenly.
  5. Bake in the heated oven for about 20 mins until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
  6. Remove the tin from the oven and set on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting into pieces. Store the brownies in an airtight container and eat within 4 days.

Tip

These brownies are delicious eaten warm with ice cream.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I love these Yummy Brownies they were gone within an hour!!!-07 Jan 2017


Unbelievable Melty Gooey Brownies

I honestly had no idea so many people would be interested in this fall-apart gooey brownie recipe when I mentioned it last week.

I thought maybe one or two people would ask… and was shocked when over a hundred readers commented or sent emails asking for the recipe! It makes me really happy to know there are so many gooey brownie fans!

After getting a lot of comments, I added a full nutrition breakdown of what I eat in a day , linked at the very end of my previous post.

I think many people just don’t realize how quickly calories can add up! Also, to clarify: the photos in that post were styled and shot in natural light, hours or even days before the sample day and were only meant to be representations of what I ate. Trust me, no one wants to see a blown-up grainy iphone photo of a giant bowl of white oat bran in a white bowl on a black countertop, taken at 6 am in the dark orange lighting of my apartment kitchen.

Now about these gooey brownies…

I was not kidding when I said they were fall-apart gooey.

If you are a fan of cakey or chewy brownies, these brownies are NOT for you.

These will possibly be the fudgiest and moistest brownies you will ever try. Sometimes they are so gooey that it’s best to serve them in a bowl, warmed in the oven and topped with vanilla ice cream and chocolate syrup for a gooey melty hot fudge brownie sundae.


Gooey Butter Brownies

These brownies are an amazing and decadent spin on a traditional gooey butter cake recipe.

One day, many years ago, my daddy brought home a 9×13 baking dish full of this gooey yellow concoction that a lady at work had made for him. We were all pretty leery of it, to tell you the truth. It looked like cheesecake but it was warm. That&rsquos not right, you guys.

Then he told us the name. Gooey Butter Cake. We didn&rsquot hesitate to dive face first into that pan. I mean, the name alone sounds heavenly.

We all know that gooey butter cake has been done to death. (I&rsquove made chocolate chip gooey butter cookies and a red velvet gooey butter cake myself), but this isn&rsquot cake! This is brownies.

Gooey butter brownies. It&rsquos okay if you just died right then. The sweet, gooey burst of buttery chocolate will revive you.

I&rsquove been in a total baking slump these last couple of months. How many types of brownies and cookies can one person make anyway? It&rsquos been lots and lots of savory recipes around here, which really doesn&rsquot bother me at all. I know y&rsquoall like some desserts mixed in though, so I racked my brain for a new brownie recipe and this is what popped up. Guys. It&rsquos genius. I hope you&rsquoll make these, because they are so, so good!


Chewy Chocolate Brownies

Chewy chocolate brownies just got an upgrade by America’s Test Kitchen. Like the best boxed brownies but even better. So much better. They still have that irresistible chewy factor but they also have major chocolate flavor and, you guessed it, far better ingredients. Nothing but real food here.

While box brownies may not offer superior chocolate flavor, there’s no denying their chewy appeal. To crack the code for perfectly chewy brownies, we discovered that the key was fat—the right proportions of saturated (butter) and unsaturated (vegetable oil) fats. We preserved this careful balance by replacing some oil with an extra egg yolk, whose emulsifiers keep fat from separating out while baking. Unsweetened chocolate and cocoa powder provided the strongest flavor without cloying sweetness, and folding in bittersweet chocolate just before baking gave our chewy brownies pockets of melted chocolate. For the best texture, let the brownies cool before cutting. For an accurate measurement of boiling water, bring a full kettle to a boil and then measure out the desired amount.–America’s Test Kitchen

CAN I DOUBLE THIS RECIPE?

Feeding a crowd? These chewy chocolate brownies can easily be doubled and baked in a 9-by 13-inch (23-by 33-cm) baking dish. You’ll need to increase the baking time by an extra 10 to 15 minutes.


Ooey Gooey Fudge Brownies

  • Author: Erin Browne
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 12 1 x

Ingredients

  • ½ cup ( 1 stick) unsalted butter, melted and cooled
  • 1 ½ cup white sugar
  • ½ tsp pure vanilla extract
  • 2 eggs, room temperature
  • ¾ cup all-purpose flour + 1 TBS for coating chocolate chips
  • ½ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
  3. In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
  4. In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
  5. Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
  6. Add the flour mixture in 2-3 additions, mixing slowly until just combined.
  7. Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
  8. Pour batter into pan and use a rubber spatula to level off the top.
  9. Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.

Notes

Omit the baking soda if you are using a Dutch process cocoa powder.
Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies.
Testing for doneness using a toothpick is tricky with this recipe, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean even when the brownies are done baking.
You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.

Did you make this recipe?

Share a photo and tag @ebrowniebites on Facebook or Instagram

Oh, and one more thing I forgot to mention. these are calorie, fat, and carbohydrate free.

. what? You don't believe me? Mind over matter, my friends. Mind over matter.

If you want to save this recipe for later, here's a Pinterest friendly image just for that very purpose. Enjoy!

Do you want to try more of my brownie recipes? Look at these!

Peanut Butter Stuffed Brownies with Boozy Caramel Sauce

Caramel Pretzel Crunch Brownies

More Posts Like This:

About Erin

Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program


Variations

Obviously I’m OBSESSED with these brownies as they are, but if you’re looking for ways to mix it up, here are some variations/other SMTY brownie recipes to try!

  • Add nuts. Add a crunchy twist by mixing in some chopped pecans or walnuts.
  • Try other mix-ins. Dark chocolate chips, peanut butter chips, M&Ms, white chocolate chips, and more!
  • Make it salted caramel. Try these flourless salted caramel brownies.
  • Make them vegan. Try my fudgy vegan banana brownies instead.
  • Swirl in some peanut butter. Make it chocolate peanut butter by swirling some peanut butter into the batter before baking.
  • Health-ify it. Give my black bean brownies a try instead.


David Lebovitz's Best Brownies

Ingredients

  • ▢ 6 tablespoons (3 oz) unsalted or salted butter cut into chunks, plus more for the pan
  • ▢ 8 ounces bittersweet or semisweet chocolate chopped
  • ▢ 3/4 cup granulated sugar
  • ▢ 1 teaspoon vanilla extract
  • ▢ 2 large eggs at room temperature
  • ▢ 1/4 cup all-purpose flour
  • ▢ 1 cup walnuts, almonds, hazelnuts, or pecans toasted and coarsely chopped

Directions

Show Nutrition

Recipe Testers' Reviews

Anything with “Best” in the title has to be worth a try. The flavor was superbly rich and chocolatey. The preparation for these brownies is simple and straightforward.

The chocolate melted within 90 seconds of being added to the butter. About 25 seconds into the “energetic” mixing section of the recipe, the batter looked like it might separate. I kept up my mixing for the duration of the minute and found that the batter turned glossy and began to pull away from the pan in its entirety—no separating. The brownies baked in 30 minutes, and they looked beautiful with their crackly surface. When I cut into them, the brownies were fudgy but in no way underdone. Almonds added a bit of crunch and texture.

All in all, was it the best brownie? I think they’re pretty close to one of the best brownie recipes I’ve ever tried. I think I will continue to test other recipes, though, just to be sure.

I was craving brownies and needed a brownie fix and SCORE! I had all of the ingredients for these best brownies in my pantry. "Best Brownies" is quite a claim, but this recipe lives up to the name in my book. I have to say, this has instantly taken the spot as my new personal favorite brownie recipe. I love a fudgy but not gooey decadent brownie with a crackly top and just a bit of cake or crumb. And this recipe delivers on a rich, deep, buttery, walnut flavor with a chocolatey goodness I was hoping for.

The brownies are somewhat dense but still light. This recipe was so easy to make, especially because I tag-teamed it with my husband and he did all the measuring, stirring, and assembling. (Often when we cook together, I read out the recipe and he cooks to speed up the process. It made for a quick assembly. My husband put this recipe together in less than 5 minutes.) I love that only 1/4 cup of flour was used in the whole recipe. One alteration we made was cutting the sugar down to 1/2 cup and I am glad my husband decided to do so, mainly because we were using Ghirardelli semisweet chocolate chips (1 cup) instead of bittersweet. The brownies were almost on the verge of being too sweet but were perfect. For semisweet chocolate, 1/2 cup sugar is enough sweetness, although I would use only 3/4 cup sugar with bittersweet chocolate.

I did not toast the walnuts ahead of time but they still tasted toasted in the finished product. We started to smell an intense brownie aroma at 22 minutes and by 25 minutes they looked done with a crackly top and a toothpick coming out practically clean. We pulled the pan out just at the right time. Sorry, we just couldn't wait till they cooled. The brownies were delicately cut into squares and were fine even when slightly warm. Boy, did these make a good brownie sundae!

Picking the best brownies recipe is a lot like picking a favorite child. It just can’t be done. Sometimes you’re in the mood for one, sometimes the other, and sometimes having them both around you at once is the best. And there’s always room for more good ones, just as with these brownies. The recipe worked as written and gave me a fudgy brownie with crisp sides. I used the nuts and found that toasting them really enhanced their flavor.

Mixed by hand with a wooden spoon, the batter is easy to make, easy to clean up, and yummy to lick from the spoon. Not sure about absolutely the best, though. Maybe they should be called “absolutely include these in your brownie recipes brownies.”

These brownies are very quick and easy to put together. The vigorous stirring for 1 minute is a must. You can see the very grainy texture before you mix, but as it goes along, everything comes together. What a difference 1 minute makes!

I made 2 batches of this best brownies recipe—one with pecans and one without—and they both turned out fantastic. The batch with the nuts almost acted like bread because the batter started pulling away from the side of the pan while you stirred. There is still a slight grainy texture when you finish mixing, but that’s okay. It produced a fairly thin, dense, moist, fudgy brownie. I suggest cutting them into 12 bars because these are very sweet. Everyone said they wanted the recipe because it will be the only brownie they make from now on—these brownies are that good. Now all I need to do is make more brownies because both batches are gone.

These brownies have entered the weekly rotation at my house. They are as delicious as they are simple and quick.

You can easily shift the flavor profile by using semi or bittersweet chocolate, adding different nuts, or even using orange- or mint-infused chocolate. Cook them for less time for a very fudgy result or longer for a more traditional brownie chew.

I saw David Leite’s comment about espresso powder, so we added a teaspoon of King Arthur Flour Espresso Powder to the latest batch. This wasn’t enough to give the brownies a discernable note of espresso so we will definitely add more next time. However, we added a teaspoon to the cream we were whipping and this put the brownies over the top!

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


They. Are. Sinful.

The perfect dessert to drown your sorrows in. Ha, just joking, I’m not that far gone people I promise. But sinking your teeth into these babies sure makes you feel like you’re giving yourself a little blessing! These ultra fudgy brownies are pretty insane. They are so gooey, yet firm. The closest thing to eating brownie batter that’s for sure!

These ARE NOT for the people who prefer chewy, fluffy brownies that leave your fingers clean. No, ma’am! These brownies are dense and heavy and you’ll want milk! I mean just look at those little diet crashers waiting for me to devour them while I watch back to back episodes of reality garbage in my super comfy pj’s! I just love all the little wrinkles on top!

You can dress the tops up any way you’d like! I had some mini baking m&m’s on hand and a Hershey’s chocolate bar so that’s what I use. I really like how the Hershey bar keeps it shape when pressed into something yummy. Looks really cool paired with those bright and happy M&M’s doesn’t it?

The hardest part about making these brownies is that they LOVE to fool you in the oven! These brownies HAVE to be set in the fridge to get that ultra fudgy texture! Which means when they come out of the oven they will still look undone. Don’t be alarmed. Seriously. And don’t put them back in the oven! Let them cool in the pan until warm. Then place them in the fridge for about an hour until brownies are firm enough to slice while retaining their shape.

I know it sucks to have to wait an hour but they really are worth it and hey at least it’s a one bowl recipe! Winning!!


Chewy Gooey Brownies!

1 cup unbleached, all-purpose flour
1 cup white granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 cup water
1/2 cup oil
1/2 cup walnuts or pecans, chopped

1. Preheat oven to 350 degrees F. In a mixing bowl, mix together the dry ingredients (flour, sugar, cocoa powder, baking powder, and salt).
2. In another bowl, mix the wet ingredients (water, oil, and vanilla). Add the dry mixture into the wet mixture and stir until just combined. Stir in the nuts.
3. Spread batter into an 8" or 9" square baking pan. Bake for 15 to 20 minutes, but keep checking for preferred doneness after 10 minutes - just eyeball it until it's as gooey or chewy as you like!
Source of recipe: These are seriously the most amazing brownies I've ever eaten. They're chewy but still gooey! Waaay better than regular brownies I used to make in my un-veggie days! Hope you love them!


Ultimate Gooey Brownies

Ultimate Gooey Brownies are ridiculously tall, chocolaty, ooey, and gooey with a thick layer of sweetened condensed milk and chocolate in the middle!

Yield: 16 brownies

Prep Time: 10 minutes

Cook: 35 minutes

Tessa's Recipe Rundown.

Taste: The stuff chocoholics dream about.
Texture: Well, that’s the best part about these brownies! Ooey, gooey, fudgy, with chewy edges. Gimmmmeeee.
Ease: Easy peasy, but you’ll dirty maybe a few more dishes than with a typical brownie recipe.
Appearance: I mean, c’mon. Who could resist??
Pros: Amazing twist on an already perfect brownie recipe. A little braggy, I know, but I gotta be honest!
Cons: Not even remotely diet-friendly. Sorry (not sorry).
Would I make this again? Yes.

Oh my god, you guys. This recipe is ridiculous. Like straight up insanity. This is what happened when I denied a craving for brownies for a week straight. I suddenly found myself in the kitchen pulling together all the ingredients to make my Ultimate Brownie recipe (which took 6 batches to perfect) when I decided I wanted to switch things up a bit, kick the recipe up a notch if even possible.

I snooped around my stash of baking goodies and found a bag of peanut butter chips. Seemed promising, but I was nearly out of peanut butter so that wouldn’t go far. I had plenty of other chips and mix-ins but I wanted to do something a little more special. I remembered seeing something about adding sweetened condensed milk in between two layers of brownie batter before baking on Pinterest and was suddenly on this Ultimate Gooey Brownies adventure.

The adventure resulted in something so amazing and wonderful I just had to share as soon as I could. If you love chocolate, if you love brownies, if you love ooey and gooey, you’re going to die over these Ultimate Gooey Brownies. Don’t say I didn’t warn you!

If you make these Brownies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!



RECIPE UPDATE

Please take a look at the note within the recipe. After many mixed comments (some readers loving the recipe, others saying it was a failure) I went back into the kitchen for some further testing to see if there really was a problem. Unfortunately, I was unable to replicate the bad results however I’ve made some changes to the recipe detailed in the notes that should fix any problems that folks might be having. Thanks for all the feedback friends, my goal is to always share the best recipes possible and I couldn’t do it without you!


Watch the video: Ζουμερά Brownies Σοκολάτας - The best Fudge Brownies


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