The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Credits:
MUSIC
Midnight Sea_FullMix
Licensed via Warner Chappell Production Music Inc.
Deep Dark Chocolate Brownies... With a Secret. No Eggs, No Butter? No Problem!
Everybody loves brownies. Make yours luscious and rich, and don't let on that they are a little bit healthier, and little bit more plant-based. The chocolate flavor will win everyone over, without saying a word!
Deep Dark Chocolate Brownies
Nobody will ever suspect that there's a zucchini in this pan of decadent, chocolatey goodness. Pureeing the squash makes it disappear, as it gives the brownies a little body and moisture.
Servings 9
By Robin Asbell
Ingredients
1 1/2 cup aquafaba
1 teaspoon vanilla
8 ounces zucchini, 1 medium chunks
3 tablespoons refined coconut oil melted
1/2 cup unbleached flour
3/4 cup organic sugar
2/3 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
Ganache
4 ounces very dark chocolate chopped
1/4 cup coconut milk
powdered sugar for sifting over
Instructions
Preheat the oven to 350 F, and oil a 9-inch square baking pan, reserve.
Place the aquafaba in a 1 quart saucepan and bring to a boil, then reduce to simmer vigorously to reduce to 3/4 cup. Let cool.
Place the cooled aquafaba, vanilla, zucchini and coconut oil in strong blender and secure the lid. Puree until very smooth, reserve.
In a large bowl, mix the flour, sugar, cocoa, baking powder and salt. Pour the zucchini mixture into the flour mixture and stir just until combined, then stir in the chocolate chips. Spread in the prepared pan.
Bake for 25-30 minutes, until the top is dry and a toothpick inserted in the center of the pan comes out with a little thick batter, don't overbake.
Cool on a rack, then cover and refrigerate.
Ganache
For ganache: chop chocolate, then place the coconut milk in a small pan and bring to a boil. Take off the heat, add the chocolate and let stand for a minute, then stir. When the chocolate is melted, drizzle over the brownies. Spread evenly, unless you like the look of the drizzles Let cool.
Chill the brownies so they will cut evenly. Slice 3 by 3 for 9 brownies. Sift powdered sugar over them and serve.
EASY Dark Chocolate Fudge Recipe – Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade fooj with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Register for a live online class today with Chef Zach to perfect this recipe or any technique in chocolate. |
Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
*I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).*
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
- Turbinado sugar is best known under the brand name “Sugar in the Raw.”
- The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
- The “fooj” can be frozen for long-term storage if wrapped well.
- I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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Perfect Fried Chocolate Donut 100%
How To Make Crispy Fried Chocolate Donut Doughnut Recipe [ASMR]
揚げチョコドーナツ100% (レシピ) の作り方 [Eating sound]
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●● Recipe (レシピ):
POTATO CHURROS:
- Hot water
(お湯)
- Dark chocolate
(ダークチョコレート)
- 2 Eggs
(卵)
- 50ml Water
(水)
- 1/2Tbsp Sugar
(グラニュー糖)
- 100g All purpose flour
(中力粉)
- Bread crumbs
(パン粉 適量)
- High heat 1~2 minutes
(強火1~2分)
#ASMR #OhNino #NinosHome #chocolate
All the recipes and dishes I have made are referenced and learned on the internet, youtube, google... I'm not the first to make them, not the first to create a certain dish. . I just change the ingredients to make the dish suit my taste. And I just hope my video has an easy way to communicate so that you can successfully make the dishes that you like. If anything bothers you, I sincerely apologize.
And the last thing I am not a professional chef. I'm just a normal person, thank you.
Trans:
1. 바삭한 감자츄러스와 매콤한 치즈소스
2. Churros Khoai Tây ăn kèm sốt Phô Mai Siêu Cay cực đãaaa
3. churros kentang renyah & saus keju pedas
4. มันฝรั่งทอดกรอบและซอสชีสรสเผ็ด
5. 脆皮土豆油條和辣奶酪醬
6. खस्ता आलू चुरोस और मसालेदार पनीर सॉस
7. تشوروز البطاطا المقرمشة وصلصة الجبن الحارة
8. çıtır patates tatlısı ve baharatlı peynir sosu
The Easiest Homemade Fudge Guide (3 Ways)
There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say chocolatier version if you will.
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The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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