Best Moist Fudgy Brownies Recipes

MOIST FUDGY BROWNIES

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour and mix well. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Sprinkle with confectioners' sugar. ,

MOIST FUDGY COCOA BROWNIES

Steps:

• Set oven on 350.
• Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
• In a saucepan or glass bowl melt margarine.
• Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
• With mixer on low/med beat just till mixed.
• Don't overbeat.
• Fold in nuts and/or chocolate chips if desired.
• Pour into prepared pan and level with spatula or spoon.
• Bake 25-30 minutes, or test with toothpick.
• I like mine gooey in the middle.
• Cool and frost if desired.
• (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.

MOIST AND RICH FUDGY COCOA BROWNIES

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.

MAKEOVER MOIST FUDGY BROWNIES

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. In a large bowl, combine the eggs, sugars, baby food, oil, vanilla and chocolate mixture. Combine the flour, cocoa, baking soda and salt. Add to the chocolate mixture; mix well. Stir in nuts. , Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. ,

BROWNIES--FUDGY, RICH AND MOIST

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.

MOIST FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease a 5 by 3" loaf pan. Line the bottom of pan with a strip of tin foil to fit down the length & up the short sides with enough extra length to extend over the edges by 1 1/2". Lightly grease foil and set pan aside.
• Place butter and chocolate in a med. microwaveable bowl. Microwave on med. power until chocolate is soft and butter is melted, about 1 minute Stir until chocolate is smooth. Add sugar and whisk well. Then add egg white and vanilla. Whisk until blended. Add the flour and salt. Whisk well. Fold in pecans. Spread batter evenly into prepared pan.
• Bake until toothpick inserted in centre comes out with moist crumbs, 28-30 minutes; the top will be dry and starting to shrink from edges of pan. Do not overcook.
• Remove from oven and place on wire rack. Let brownie cool completely in the pan. Use edges of foil to lift the brownies out of the pan. Remove the foil and cut brownie into three servings.