Chewy Fudgy Homemade Brownies

From: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) salted butter
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhang on all sides, or grease it. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Verdict:
Thumbs up! Okay, when I first tasted these brownies I thought they had too much chocolate in them. I could only eat one because it was so rich. But the next day, I figured I'd try one again. I popped it in the microwave for about 8 seconds - oh my gracious - to die for! These were so much better the second day, in my opinion. I will definitely be making these again. This is my favorite homemade brownie recipe I've tried. 

Brownie Mix in a Jar

Easy and yummy gift that can be used for everything from Christmas to housewarming to secret sister to "just because"!

Brownie Mix in a Jar
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt

Directions:
Mix together flour, baking powder, and salt. Set aside. Layer other ingredients in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the flour mixture. Note: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder.

Here are the instructions to attach to the jar:

*Brownie Mix in a Jar
*Empty jar of brownie mix into a large mixing bowl.
*Use your hands to thoroughly blend mix.
*Add 3/4 cup butter or margarine, melted.
*Add 4 eggs, slightly beaten. Mix until completely blended.
*Spread batter into a sprayed 9x13 inch baking pan.
*Bake at 350 degrees for 30 minutes. Cool completely in pan. Makes 2 dozen.

Nutella Swirl Brownies

From: Mixed together a recipe from here and here

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 square unsweetened chocolate
1 square semi-sweet chocolate
3/4 cup flour
1/2 cup Nutella

Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well. Spoon batter into an 8-inch square pan. Heat the Nutella for about 20 seconds in a small bowl in the microwave, just enough to soften it enough to swirl over the batter. Drop by the spoonful over the batter, swirling it a bit with the spoon or the tip of a knife. Bake for 25-30 minutes, until just set and the edges are starting to pull away from the sides of the pan.

Verdict:
Thumbs up! Oh, delicious! I wanted to make Nutella swirl brownies but I didn't have the amount of baking chocolate called for in this recipe. So I looked through my old brownies recipes and found this one. It only called for 2 oz of baking chocolate so I used my only ounce of unsweetened and one ounce of semisweet. These brownies are so yummy! The Nutella doesn't stand out a ton but it does add a nice texture and flavor to the brownies. These brownies are so yummy too, very chewy and delicious! I definitely recommend this recipe, or the original Nutella-swirl recipe even though I haven't tested that one yet. I'll test it in the future, I assure you. :)

Fudgy Brownies

From: Better Homes & Gardens cookbook

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! It was 9:15 at night when I suddenly began craving something sweet, so I popped open my cookbook to find a new brownie recipe. I had everything the recipe called for and it didn't look like it would take very long, so - score!! These were VERY yummy. I know Stephen prefers brownies from a box but I just love to make everything homemade. The frosting was fine but nothing spectacular - I'd be okay with no frosting or frosting from a can too. All in all, very good and I will be making these again!

Fudgy Brownies

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.

Double Chocolate Chip Fudge Brownies

From: Prevention Magazine

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.

Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened. Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

What I did differently from the recipe:

I didn't strain the applesauce. I just started with 1/2 cup instead of 3/4 cup.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up! I thought these were very good. They were very easy to make too. Stephen still thinks box brownies are better because there are "more chunks" like the triple chocolate fudge chunk brownies. But anyway, these were delicious and great for when you don't have box brownies on hand but have the craving.

Peanut Butter Cup Brownies

From: Real Simple

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan.

Bake until the tip of a knife comes out clean, about 35 minutes.

What I did differently from the recipe:
I didn't have any bittersweet chocolate. I used 3 oz semi-sweet... and ran out. So I also used 3 oz unsweetened and about 1/4 bag of semi-sweet chocolate chips. Hey, you use what you've got on hand!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Yummmmm! Brownies alone are delicious (and it's always fun to say they're homemade) but I love peanut butter too, so this dessert is definitely a thumbs up for me! You could easily leave out the peanut butter cups if you desire and these brownies would still be fabulous. Easy, too!

Printable version:

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan. Bake until the tip of a knife comes out clean, about 35 minutes.

Caramel Brownies

Ingredients:
3/4 cup (1 1/2 sticks) butter
4 oz unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups flour
2 tsp vanilla extract
1 cup chopped pecans
1 bag (12 oz) chocolate chunks
1 package (14 oz) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350. In large microwave-safe bowl, melt together butter and chocolate in microwave oven for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into 13x9 pan. Sprinkle with 1 cup chocolate chunks.

In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.

Bake at 350 for about 35 minutes or until top is dry to the touch. Let cool completely. Cut into squares and serve.

What I did differently from the recipe:
I left out the pecans because I prefer my brownies without nuts. Other than that, I didn't do anything differently.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs UP!! Wow, these were sooo good. And sooo messy. They were kind of blobby because of the melted caramel in the middle, but who cares?? The only thing I hated about this recipe was unwrapping each individual caramel. My fingers were killing me by the end. Also, I always use a metal spoon to stir when I'm making candy, so trust me, if you have one, you'll want to use it for the caramels. The caramel drops off so much easier when it's done.

Printable version:

Ingredients:
3/4 cup (1 1/2 sticks) butter
4 oz unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups flour
2 tsp vanilla extract
1 cup chopped pecans
1 bag (12 oz) chocolate chunks
1 package (14 oz) soft caramels, unwrapped
1/4 cup heavy cream

Heat oven to 350. In large microwave-safe bowl, melt together butter and chocolate in microwave oven for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into 13x9 pan. Sprinkle with 1 cup chocolate chunks. In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks. Bake at 350 for about 35 minutes or until top is dry to the touch. Let cool completely. Cut into squares and serve.

Raspberry Brownies

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam

Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.

Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter.

Bake mixture at 350 for about 28-30 minutes.

What I did differently from the recipe:
Left out the walnuts.

What I'll do differently next time:
Leave out the walnuts.

Verdict:
Thumbs up! Super easy and really good! The only problem I had was when they were done I was scared they weren't really done because you know, the raspberry jam looks like the brownies are runny. But after taste-testing them, I was reassured they were done.

Printable version:

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 (1-oz) squares unsweetened chocolate, melted
3/4 cup flour
1 cup chopped walnuts (optional)
1/3 cup raspberry jam

Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugar, beating well. Add eggs and chocolate, mixing well. Add flour to butter mixture, mixing well; stir in walnuts.

Spoon half of batter into a greased and floured 9-inch square pan. Spread raspberry jam over batter; top with remaining batter. Bake mixture at 350 for about 28-30 minutes.