Directions : Lightly grease a 9 x 13 inch pan and preheat oven to 350 degrees F. Melt butter, add sugar and stir to combine. Heat this mixture, until hot (not bubbling). Mixture will become shiny as you stir it. Transfer to mixing bowl and add cocoa, salt, baking powder and vanilla. Stir well. Add eggs, beat well until smooth. Add flour and chips, beating till well combined. Into greased pan, spoon batter. Bake brownies for 28-30 minutes. Test if ready, by inserting toothpick into center, it should come out dry. Test edges as well. Remove pan from oven and wait for 5 minutes, then loosen edges gently with table knife. Leave brownies to cool completely, then cut and serve. This recipe yields 2 dozen brownies. Tip: You can add chopped walnuts or pecans for a nuttier flavor after adding eggs. Raspberry Fudge Brownies Ingredients ½ cup raspberry preserves ½ cup chopped or slivered almonds ½ cup butter or margarine ¼ teaspoon baking powder ¾ cup all-purpose flour 3 squares (1 ounce each) bittersweet chocolate 1 cup (6 ounces) milk chocolate chips 1 cup sugar A pinch salt 1 teaspoon vanilla extract 2 eggs Directions : Preheat oven to 350 degrees F. Butter and flour an 8-inch square pan. In a saucepan, melt butter and bittersweet chocolate over low heat. Remove mixture from heat and cool. Best eggs, sugar and vanilla in a large bowl. Add chocolate mixture and stir well. Then add flour, baking powder and salt, until just blended. Spread ¾ of the batter in prepared pan and sprinkle almonds on top. Bake for 10 minutes. Remove pan from oven and spread preserves over almonds. Spoon remaining batter over preserves and smooth the top. Bake for 25-30 minutes or until top feels firm. Remove from oven and sprinkle the chocolate chips on the top. Let the chips melt on top, then spread the chips evenly with knife, over the brownies top. Leave brownies to cool in pan on wire rack, then cut into 2-inch squares. Espresso Fudge Brownies Ingredients ½ teaspoon baking powder ¾ cup all-purpose flour ¾ cup sugar ½ cup unsweetened cocoa ¼ teaspoon salt ¼ cup dark corn syrup 1 teaspoon vanilla extract 3 tablespoons butter or margarine 1 teaspoon instant espresso coffee powder 2 large egg whites Directions : Preheat oven to 350 degrees F. Spray 8 x 8 metal baking pan with nonstick cooking spray. Dissolve espresso powder in 1 teaspoon hot water, in a small cup and keep aside. In a large bowl, whisk flour, cocoa, baking powder and salt. Melt margarine or butter in a saucepan, over low heat. Remove saucepan from heat. In this, mix sugar, corn syrup, vanilla, egg whites and espresso mixture till blended. Now stir sugar mixture into flour mixture, just until blended. Pour batter into pan. Bake brownies for 18-22 minutes, till toothpick inserted in center of pan comes out almost clean. Cool brownies in pan for at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. Low Fat Fudge Brownies Ingredients ½ cup all-purpose flour ½ cup whole wheat flour ¾ cup cocoa powder ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon vanilla extract ¼ cup unsweetened applesauce or prune puree ¼ cup reduced-fat sour cream ¼ cup fat-free milk 1 cup light brown sugar 1 egg or 2 egg whites 1 cup light brown sugar Directions : Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with non fat cooking spray. In a bowl, mix flour, sugar, cocoa, baking powder and salt. In a separate bowl, beat egg or place egg whites. Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add flour-sugar mixture and mix until just moist. Empty batter into pan and bake for 25-30 minutes. Check if center is soft. Leave to cool. Triple-Chocolate Fudge Brownies Ingredients 1 package (4 ounces) instant chocolate pudding mix 1 package chocolate cake mix 2 cups chocolate chips Directions : Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees F, for 30-35 minutes. Peanut Butter Fudge Brownies Ingredients Chocolate part: 2 cups sugar 1 cup butter, softened 4 eggs 2 teaspoons vanilla 1½ cups flour ¾ cup unsweetened cocoa 1 teaspoon baking powder ½ teaspoon salt 1 cup peanut butter chips Directions : Heat oven to 350 degrees F. Grease 13 x 9 inch pan. Beat 2 cups of sugar and 1 cup of butter in a large bowl, until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and mix well. In a small bowl, combine 1½ cups flour, cocoa, baking powder and ½ teaspoons salt. Gradually add flour mixture to sugar mixture, mix well. Stir in peanut butter chips. In a small bowl, beat peanut butter and 1/3 butter until smooth. Add 1/3 cup sugar and 2 tablespoons flour, mix well. Add ¾ teaspoon vanilla and 2 eggs, mix well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture over this chocolate layer. Then spread remaining chocolate mixture over the peanut butter layer. To make a marble design, pull knife through layers, in wide curves. Bake for 40-50 minutes, until top springs back when touched lightly in center and brownies pull away from sides of pan. Leave to cool. In a medium saucepan, melt chocolate and 3 tablespoons of butter over low heat, stirring constantly until smooth. Remove saucepan from heat, stir in powdered sugar, ¼ teaspoon salt, ¾ teaspoon vanilla and enough water for desired spreading consistency. Frost cool the brownies and cut into bars. Fudge brownies are a dessert that can go with any occasion. For parties, barbecues and camping trips, a huge batch of homemade fudge brownies from scratch, can be baked for an easy and plentiful treat. There's nothing like a fudge brownie for late night snacking and after dinner treats. Fudge brownies are a special part of anyone's childhood. Coming home with skinned knees and elbows, somehow nothing brings a smile back to your face like a fudge brownie. So whatever the affair or crowd, knock them dead, with your very own fudge brownies from scratch. By Rave Uno Published: 3/31/2011 Discuss Email Article Use the feedback form below to submit your comments. Your Comments: Your Name: Use the form below to email this article to your friends. 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