MOIST AND RICH FUDGY COCOA BROWNIES
This recipe makes a wonderfully rich and moist brownie. Aside from the taste and texture, what I like most about this recipe is its size. Since it's just my husband and me, most brownie recipes make way yonder too much. This one makes just enough for us to nibble on for a couple of days (maybe!) I hope y'all enjoy these yummy...
Provided by Elaine Bovender
Categories Other Desserts
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour and 8 X 8 X 2 inch square pan.
- 2. In a medium sauce pan, melt butter on low heat. When butter is melted, remove from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to a mixing bowl. Add sugar and mix well. Add eggs one at a time, beating until well blended. Stir in vanilla, flour, and salt. DO NOT USE MIXER! Stir in nuts, if desired.
- 3. Spread mixture into prepared pan and bake for 25 to 30 minutes. Allow to cool completely and frost with Cocoa Butter Frosting (instructions to follow).
- 4. COCOA BUTTER FROSTING: In medium sauce pan, melt butter over low heat. Remove melted butter from heat and add cocoa, stirring until well blended. Transfer cocoa and butter mixture to mixing bowl and add vanilla. Beat in sugar and milk until smooth and spreading consistancy. Add a little more milk, if necessary.
BROWNIES--FUDGY, RICH AND MOIST
This is the only way I make brownies. You can tell by the title how I like them. I've done so much experimenting, and had so many disappointing results with other recipes that didn't deliver what they promised. This is a very simple method, from Baker's Chocolate, but I've made a few changes. If you like your brownies the way I do, you will not be disappointed. Very quick and easy to make, and hey, you only use one bowl! How great is that?
Provided by ciao4293
Categories Bar Cookie
Time 53m
Yield 1 11x7 pan
Number Of Ingredients 8
Steps:
- Heat oven to 325°, grease an 11x 7 pan.
- Melt the chocolate with the butter in a large microwave safe bowl on high for 2 minutes or until the butter is melted and then stir until all the chocolate is melted.
- Then add 2-3 tsp of instant coffee to it, and stir well.
- Add the sugar, stir, then the eggs& vanilla, stirring again.
- Add flour, then the nuts, if you're using them, stir until blended.
- Pour into prepared pan.
- Bake at 325°, for about 38-40 minutes.
- DO NOT OVERBAKE!
- The edges of the brownies should be pulling away from the side of the pan, but that's it.
- Just take them out of the oven.
- Don't bother too much with a tester, because you don't want it to come out clean, it should come out all messy and fudgy.
- But don't worry, they are cooked after this amount of time!
- Let them cool, and you will have rich, chocolatey, fudgy brownies that stay that way, and don't dry out.
- But I doubt they'll last that long, anyway.
Nutrition Facts : Calories 4859.9, Fat 285.4, SaturatedFat 139.3, Cholesterol 1000.5, Sodium 2139.2, Carbohydrate 567.9, Fiber 35, Sugar 409.2, Protein 72.3
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