Best 4 Tates Bake Shop Classic Fudge Brownies Recipes

TATE'S BAKE SHOP CLASSIC FUDGE BROWNIES RECIPE - (3.7/5)

Steps:

• Preheat oven to 325 degrees. Grease 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting. In small bowl, stir together flour, baking soda and salt. In large bowl, combine chocolate and vanilla. In saucepan, combine butter, sugar and water. Bring this mixture to boil. Pour hot mixture over chopped chocolate and stir till combined. Add eggs one at a time, mix well after each addition. Stir in flour mixture. Pour into pan and spread evenly. Bake for 30 minutes or until slightly firm to touch. If you use toothpick inserted into center, there should be moist crumb attached. (If toothpick comes out dry and clean, brownies are overbaked.) Cool. Brownies cut best after they've been refrigerated.

FUDGE BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Spread into a greased 15x10x1-in. baking pan., Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes. , Meanwhile, for icing, melt butter and chocolate. Transfer to a large bowl. Add half of the confectioners' sugar; mix well. , Beat in the milk, vanilla and remaining sugar until smooth. Spread over warm brownies. Sprinkle with nuts if desired.

TATE'S BAKE SHOP PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Prepare 9" square baking pan with nonstick spray (kosher for Passover) and waxed paper on the bottom. The waxed paper allows easy removal of the bownies and they can be cut more evenly.
• Mix the espresso powder and water and set it aside.
• In a medium bowl, mix the sugars into the melted butter until they are combined.
• Add the eggs, coffee mixture, cocoa powder, salt, and matzo meal. (Mix to blend.).
• Pour the mixture into the prepared pan and smooth the batter evenly.
• Bake for 30 minutes. DO NOT OVERBAKE. The center should still be a bit soft.
• Cool the brownies in the pan.
• Loosen the edges and remove them from the pan and cut into squares.

CLASSIC FUDGE BROWNIES

Steps:

• Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
• In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
• Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.