Guittard Chocolate Brownies | Scratch Brownies | Easy Brownie Recipe | Fudgy Brownies
It’s another chocolate recipe in time for your Valentine’s Day preparations. If you’re looking to make the fudgiest brownies you’ve ever eaten, this is the recipe you’ve been waiting for. Guittard is another premium US chocolatier and their 100% cacao unsweetened chocolate has the perfect brownie recipe included. These intensely rich brownies get a short stint in the fridge to completely set up after they’re baked and cooled. Don’t skip this step; it’s what gives them their perfectly fudgy texture. And don’t skimp on the chocolate. Cheap chocolate won’t give you the same results, so splurge!
Guittard’s Chocolate Fudge Brownies
6 ounces, 170g, Guittard 100% cacao unsweetened chocolate bars
1 cup + 2 tablespoons, 256g, butter, salted
4 large eggs, 200g
1½ cups, 514g, white granulated sugar
2 teaspoons, 10ml, vanilla extract
¾ teaspoon kosher salt
1¾ cups, 255g, all-purpose flour
Preheat oven to 350°F, 180°C, gas mark 4. Spray an 8x11 inch (20x28cm) or 9x9 (23x23cm) glass baking dish with non-stick cooking spray then line with a parchment paper sling. Spray muffin wells or line with paper liners if making muffins. In a small microwave safe bowl, cut butter into cubes and break chocolate into pieces on top. Melt butter and chocolate either in the microwave in 30 second increments or on the stovetop in a double boiler. Allow to cool slightly if the melted mixture is hot. Set aside.
In a large mixing bowl, combine the sugar, eggs, vanilla and salt and beat with an electric mixer until the sugar has mostly dissolved and mixture is a light, lemon color. Add in the chocolate and mix on medium until completely combined. Add in the flour, half at a time, and mix on low until just barely combined. It’s ok if you can still see a bit of flour. Spread the batter evenly in the prepared baking dish.
Bake 8x11 inch pan for 40-45 minutes, 9x9 inch pan for 45-50 minutes or muffins for 20-25 minutes. Do not overbake brownies. The top should be puffy and cracked and a toothpick should not come out clean when inserted near the center. The brownies finish setting as they cool. Allow baked brownies to cool to room temperature and then refrigerate for a minimum of one hour before cutting into squares.
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My Best Eggless Fudgy Brownies | How Tasty Channel
How to make fudgy chewy Brownies without eggs using just one bowl! These Brownies are the perfect dessert for chocoholic people because the taste of chocolate is very rich and no one could imagine that they are eggless.
????PRINTABLE RECIPE AND TIPS:
►SUBSTITUTIONS:
CASTER SUGAR: granulated white sugar
DARK BROWN SUGAR: granulated white sugar (but the brownies will be less chewy)
CREAM CHEESE: unsweetened plain yogurt or Greek yogurt
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►EGGLESS RECIPE VIDEOS:
► COOKIE BROWNIES:
►THE BEST EASY EGGLESS CHOCOLATE CAKE:
►ONE SKILLETT BROWNIE:
►CHEESECAKE BROWNIES:
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Chewy Fudgy Chocolate Brownies Recipe
Recipe video for the best chewy, fudgy, chocolate brownies
Recipe can be found here:
Triple Chocolate Fudgy Brownies
These Triple Chocolate Fudgy Brownies are just heavenly! They are rich and decadent and everything you would wish for in a brownie. The outer layer is nice and crisp and they are fudgy and gooey on the inside. You definitely need to give them a try because they are a chocoholic's dream come true. And don't deny it. I know you are a chocoholic ;)
Ingredients:
*1 cup all purpose flour
*2 1/2 tbsp unsweetened cocoa powder
*1/2 tsp instant coffee powder
*1/2 cup salted butter, at room temperature
*1 cup sugar, powdered
*2 eggs, at room temperature
*1/4 tsp vanilla extract
*280 g dark chocolate, melted
*1/2 cup milk chocolate, roughly chopped
*1/2 cup white chocolate, roughly chopped
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