Best 15 Chocolate Fudge Brownies Recipes

CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
• In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
• Bake 35 to 40 minutes or until set.
• In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
• Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
• Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
• Cut into 16 squares. Transfer to platter and serve.

TRIPLE-CHOCOLATE FUDGE BROWNIES

Steps:

• In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

CHOCOLATE BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownies: Preheat oven to 180°C or 350°F.
• Cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
• Remove from heat, add eggs and vanilla. Stir.
• Add remaining ingredients (flour, baking powder and salt).
• Stir in nuts.
• Put in greased 20cm (8 inch) square pan.
• Bake at 180°C or 350°F for 25 minutes.
• Sauce: Combine melted margarine, sifted cocoa and water in a microwave proof bowl.
• Blend in condensed milk with wire whisk.
• Microwave on high for 1 minute, then whisk to blend.
• Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
• Serve hot with brownies and ice-cream of choice.
• To preserve: Leave to cool, put in jar with lid and refrigerate.
• To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.

CHOCOLATE-FUDGE BROWNIES

Steps:

• Preheat oven to 350F and place rack in middle of oven.
• Butter and flour a 13 x 9 inch baking pan.
• Melt chocolate with butter, stirring, until mixture is smooth.
• Let cool until lukewarm.
• Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
• Stir in salt and flour, stirring just until combined.
• Stir in chocolate chips and walnuts.
• Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
• Let cool completely and cut into 24 bars.

CHERRY-FUDGE BROWNIES WITH CHOCOLATE SAUCE AND CHOCOLATE-DIPPED CHERRIES

Steps:

• Make sauce:
• Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
• Make brownies:
• Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
• Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.

SERIOUSLY SINFUL CHOCOLATE FUDGE BROWNIES

Steps:

• Melt the butter and chocolate in a large saucepan.
• Add the sugar and remove from the heat. Allow to cool slightly.
• Add the flour, eggs, vanilla essence and nuts if using them.
• Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
• For the icing:.
• Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
• Beat until smooth. Cool slightly then spread over the cooled brownie.
• Allow icing to set and then cut into squares.
• NB-These freeze very well.

EASY CHOCOLATE CHIP FUDGE BROWNIES

Steps:

• Preheat oven to 325°F Grease an 8-inch square baking pan.
• In a large bowl, combine brownie mix with chocolate chips, oil, beaten eggs and water; stir until well combined. Stir in nuts. Pour batter into prepared pan.
• Bake for 50 minutes, or until a wooden pick inserted near the center comes out nearly clean (will continue to cook as it cools). Allow to cool on a wire rack.

DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES

Steps:

• Preheat oven to 350.
• Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
• Mix all dry ingredients.
• Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
• Fold in chocolate chips.
• Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.

SUPER CHOCOLATE CHUNK FUDGE BROWNIES

Steps:

• In saucepan over medium-high heat, bring sugar, butter and 2 tbsp water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla.
• In separate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paper-lined 9-inch square metal cake pan.
• Bake in centre of 325F oven for 30 minutes or until tester comes out with a few crumbs clinging. Let cool in pan on rack.
• Cut into squares.

LOW FAT CHOCOLATE FUDGE BROWNIES

Steps:

• 1. heat oven to 350 degree's Spray an 8x8 pan with vegetable oil spray
• 2. Beat the butter,sugar,egg,apple sauce,and vanilla together. Slowly add the cocoa and flour a little at a time. Beat on low speed until mixed well.
• 3. Pour in to prepared pan,Add one walnut per brownie on top of batter. Push in slightly, if desired. Bake about 25 minutes,or until pick comes out moist but not wet.
• 4. Note: cut in to 9 equal pieces at 4 grams of fat each,or cut in to 18 pieces for 2 grams of fat each

CHOCOLATE WALNUT FUDGE BROWNIES

Steps:

• Pre-heat oven to 170 degrees celcius.
• Grease a 20cm square cake pan and line the base with greaseproof paper.
• Melt chocolate and butter together in a saucepan over low heat.
• Stir in sugar and eggs one at a time and beat well with a spoon.
• Stir in sifted flour and walnuts.
• Pour into cake pan and bake for 30 minutes.
• Cool in the pan and then cut into squares or bars.

CHOCOLATE FUDGE BROWNIES

Steps:

• On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
• When melted and smooth, remove from fire.
• Add eggs, one at a time, mixing well after each addition.
• Combine flour, baking soda and salt.
• Gradually blend into chocolate mixture.
• At this point you can add chips or nuts if you like them.
• Spread into a greased pan.
• Bake at 325 for 30-35 minutes.
• Don't overbake!

CHOCOLATE FUDGE BROWNIES

Steps:

• 1. Melt butter and chocolate together.
• 2. In a large bowl, beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour and chocolate chips
• 3. Pour into greased 8 inch square pan. Bake at 300 degrees for 45-55 minutes. Cool and cut into squares. Store in refrigerator.