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Gooey chocolate fudge brownies recipe

Gooey chocolate fudge brownies recipe


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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

These lovely gooey chocolate fudge brownies are very popular in my family. Hope you enjoy these lovely gooey brownies.

263 people made this

IngredientsServes: 8

  • 100g plain chocolate
  • 2 large eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 125g butter, softened
  • 275g caster sugar
  • 50g self-raising flour
  • 25g plain flour
  • 2 tablespoons cocoa powder
  • 100g walnuts or pecans

MethodPrep:10min ›Cook:35min ›Extra time:20min cooling › Ready in:1hr5min

  1. Heat the oven to 180 C / Gas 4. Grease and line your tin (about 20cm square) with parchment.
  2. Pour about 5cm of water into a saucepan and heat it. When the water starts to bubble place a heat-proof bowl on top of the pan. Add chocolate and stir till melted. Take bowl off of pan and set aside.
  3. Put the vanilla, butter and sugar into a large bowl and beat till well combined. Add the eggs a little at a time, beating all the while.
  4. Sift both types of flour and the cocoa powder into the bowl then add the melted chocolate and stir all the ingredients well.
  5. Chop the nuts then stir them into the mixture. Spoon the mixture into the lined tin and smooth with the back of your spoon.
  6. Bake the brownies for 35 minutes or until they have formed a nice crust on top, but they are still soft in the middle.
  7. Leave the brownies for 20 minutes, then cut them into squares. If you want you could sprinkle some icing sugar on top.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (18)

amazing brownies. made them 3 times now and they go down a real treat.-23 Dec 2012

I modified this recipie, cointreu fudge (home made) in place of the nuts, and cointreu in place of the vanilla :Dthese brownies are amazing :D-04 Jan 2014

: x Fabulous recipe....a reall hug on a plate :-))-27 Mar 2013


Recipe Summary

  • cooking spray
  • 1 ¼ cups white sugar
  • ½ cup butter, melted and cooled
  • 1 tablespoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • ½ cup chopped walnuts
  • 1 ½ tablespoons all-purpose flour

Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.

Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.

Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.

Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.

Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.

Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.


1. Pre-heat the oven to 180°C. Then you need to melt the butter on a low heat, once it has melted add the cocoa powder.

2. The girls then mixed the sugar into the chocolate mixture. Little L couldn&rsquot help but lick her spoon at times- won&rsquot be offering them to friends ha!

This is what the mixture looked like after the sugar was mixed in. Little G said it looked like soil- yum!

3. Beat in the eggs, one at a time. I let Little G crack the eggs, it is her favourite part and is very good at it (after lots of practice!).

4. Sieve the flour and gently fold it into the mixture.

5. Pour the mixture into a square tin- I always use a silicone tray as it is so much easier to peel around the finished product. Bake in the oven for 30 minutes or until you can stick a skewer in and it comes out clean.


Gooey Fudge Brownies

These brownies are so easy, you’ll get your choco-holic fix in no time!

Chewy and chocolatey…yes please! If you’re as much of a chocolate lover as we are, you will flip for these brownies. When we’ve got a little extra time, we skip the box mix and bake brownies from scratch. A little extra effort goes a long way, and this easy recipe has become a favorite in our chocolate-obsessed house.

We like to add a secret ingredient to our brownies: instant espresso powder. We’ve found that it brings out the chocolate flavor even more, but feel free to skip this step as it isn’t a necessary ingredient. And while these rich squares of gooey goodness are super delicious on their own, we like to top it with a scoop of vanilla ice cream or with strawberries and whipped cream, and maybe a drizzle of chocolate sauce too…a little extra chocolate is always a good thing! Give this brownie recipe a try – it’s a sure-fire cure for any serious chocolate cravings. Enjoy!

Gooey Fudge Brownies

Ingredients
  • 2 large eggs
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup flour
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder (optional)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Preparation
  1. Preheat oven to 350°F and lightly grease a 9 x13-inch baking pan.
  2. Combine flour, cocoa powder, salt, and instant espresso powder in a medium bowl and stir to combine.
  3. Using a mixer, cream together butter, sugar, brown sugar, and vanilla. 3-4 minutes. Add in eggs and mix until fully combined.
  4. With the mixer set to low, slowly add dry ingredients until batter comes together.
  5. Pour batter into greased pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Remove brownies from oven and let cool at least 10-15 minutes before serving. Enjoy!

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Triple Fudge Brownies

These brownies are a triple threat! They start with a base of melted chocolate, are studded with chocolate chips, and topped with a rich chocolate ganache.

Sometimes I go crazy and make claims that I’m not much of a chocolate person. And that is definitely, absolutely 100% not true.

Put a pan of brownies in front of me and I’ll show you how much I love chocolate. And these brownies are my fave! They’re part brownie, part fudge, and completely irresistible. Who can resist an ooey gooey fudgy brownie??

These are the most decadent brownies I have ever encountered, thanks to bittersweet chocolate, times three. Instant espresso powder is an optional addition, but it really helps the flavor. And under-baking them just a tad helps keep them dense with a gooey and fudgy interior. Just the way I like ’em!

The recipe has been on my site for a few years, and they’re somewhat famous among my family and friends. Which reminds me, you’ll want to enlist your family and/or friends to help you with these brownies. They’re super rich! And one square goes a long way.

Serve them warm (with ice cream!) or cold, you can’t go wrong.

And be sure to stash any leftovers in the freezer, individually wrapped, for whenever that chocolate craving hits!

Baking tip:How to tell when brownies are done

You don’t want to overbake brownies, as they can go from gooey to dry in no time at all. For fudgy brownies there is no specific indicator of doneness, so the best bet is to rely on time and temperature. But you can also look for the edges to pull away from the pan slightly, and the surface will crackle softly.


Chocolate Fudge Brownies

For my chocolate-loving friends, these Chocolate Fudge Brownies are for you. They’re totally chocolatey, they’re packed with chocolate chips, and they’re topped with a thick chocolate glaze! Watch the video showing you how to make these brownies, then scroll to the bottom of this post and print out the recipe so you can make them at home.

This recipe comes from the Joy the Baker cookbook. It’s a pretty great baking cookbook indeed. If you scroll down the post a bit, you’ll find my review of the cookbook and a little more information about it.

Joy tops these brownies with a Chocolate Buttercream Frosting in her book. Her frosting has Ovaltine Powder in it, which is pretty much brilliant. If I had Ovaltine Powder in my house… it would be a very dangerous thing indeed. I was truly obsessed with Ovaltine Powder and its magical qualities of transforming milk into something wonderful when I was a pre-teen. I.used.to.eat.it.obsessively.by.the.spoonful! #confession

I can’t even imagine what these beautiful brownies would taste like with Ovaltine. I think they’d be SO DELICIOUS!

There is absolutely nothing better than a perfect, chocolatey, fudgy brownie. Don’t you agree? This is that sort of brownie recipe.

Anyway… I like to top Joy’s brownies with a simple chocolate glaze instead. It works for me, and it works for these brownies, and it works for everyone who consumes them. They are always a huge hit!

See those fudgy brownies with that thick layer of glaze? That’s why I love them so much!

If you’re a total chocolate lover, then I think you’ll really enjoy these brownies. This brownie recipe is a major keeper!

I have had the good fortune of meeting Joy the Baker a few times. She’s a fun, flirty, cute, single girl. I’d totally set her up with my best guy friend if he wasn’t already married.

Joy’s debut cookbook, Joy the Baker, was released at the end of February. Her book is no less than awesome. Joy shot all of her own photography, and I love all of her tidbit stories and intros to her recipes. The girl is just plain cool.

I’m excited to try the following recipes from this book: Baked Coffee Cake French Toast, Giant Cinnamon Rolls with Buttermilk Glaze, Oatmeal Cookie Pancakes, Peanut Butter Bacon Cookies, Peanut Butter Birthday Cake, Pineapple Malted Milkshake, Strawberry Cookie Dough Ice Cream, Chocolate Malt Bread Pudding and Vanilla Bean Snickerdoodles. Everything looks so good!

If you’re lurking around these brownies, that probably means you are a lover of chocolate. You might also enjoy my Chewy Gooey Flourless Chocolate Cookies or this Molten Chocolate Cake. Chocolate Banana Muffins would be a nice way to begin your day if you’re a chocolate lover too!


I love Chocolate Frosting on traditional brownies, it is how I grew up eating them and it makes them extra delicious.

But this brownie pie is so rich that just a drizzle of Hot Fudge Sauce is all you need! You can use your favorite store bought kind if you want, or my recipe comes together in just minutes and is so rich and good.


Equipment

Escali Primo Digital Scale


Ingredients

  • 1 can chickpeas or white beans
  • 2 tbsp cocoa powder
  • 2 tbsp dutch cocoa or additional regular
  • 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
  • 3 tbsp milk of choice or applesauce
  • 3 tbsp oil or nut butter of choice
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp each: salt and baking soda
  • 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
  • 1/2 cup chocolate chips – not optional (omit at own risk)

Instructions

Notes

Have you made this recipe?

More Healthy Brownie Recipes

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Published on October 2, 2019

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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THERMOMIX ® RECIPE

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Add the 200g of dark chocolate (broken into squares) into the bowl and chop for 6secs>speed 8, then scrape down the sides.

Next add the butter into the bowl and melt for 4mins> 60 degrees speed 2, then scrape down the sides.

Next add the sugar and mix for 10secs>speed 5, then scrape down the sides.

Next add the eggs and mix for 5secs> speed 5, then scrape down the sides.

Next add the flour, cocoa powder and salt and mix for 5secs>speed 5.

Last add the choc chips (and walnuts if you are adding them) and mix for 5secs> reverse "Counter-clockwise operation" speed 5.

Next pour into your prepared tin and bake at 170 degrees for 25-30 mins or until the top is glossy and is slighty cracked like my picture above, different oven types may vary the lenght of time you need to cook it for and also if you use a larger tin it may not take as long.



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