Food Network
Home> Recipes> Baking> Brownies>
Fudgy Brownies Recipe

Fudgy Brownies

Recipe courtesy Gale Gand

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 60

Showing 11-20 of 60

Sort by:

Newest

  • on February 06, 2011

    Flag

    Awesome! Simpler than a mix and so much better! I baked my in mini-muffin tins for about 15 minutes and topped with a little German chocolate frosting. They are perfect.....rich and gooey inside and slightly crisp on the outside.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2011

    Flag

    These brownies were super simple to make and tasted wonderful! They're definitely not cakey, but are gooey and fudgey. I served them warm with a scoop of vanilla bean ice cream - YUM!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 03, 2010

    Flag

    THESE WERE THE WORST BROWNIES I EVER MADE OR ATE. THEY WERE SOGGY IN THE MIDDLE AND TOO CRISPY ON TOP. HAD TO THROW THEM OUT

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2010

    Flag

    You don't even need a mixer for this one. I switched it up a bit to fit what I had on hand. the only difference is for the chocolate part I used two large squares of very high (72% dark chocolate , I get mine at Trader Joe's and 6 T. of unsweetend cocoa powder. I've even made this gluten free. It has such a small amount of flour in it, you can easily use all purpose gluten free flour instead. It's just as great! I find I have to bake it a bit longer but start with 20 min. then check them every 5 min. until they start to crack and look a bit shiny. They will still be slightly soft when done.Don't over cook they'll set up when cooled. Very chocolaty . If you like dark chocolate instead of very sweet you will love them. We live in wine country and my husband likes to pair them with a good red wine.Yum! ENJOY!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 13, 2010

    Flag

    I too only baked them for 20 minutes as suggested by other reviewers and they came out very well. They're cake-like, not very sweet and go extremely well with vanilla frozen yogurt. My pan was 8.5" square, not 8" squared like the recipe requires, but they still came out delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2009

    Flag

    I followed the recipe exactly and made 12, large brownies. They were amazing :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2009

    Flag

    I, too, doubled this recipe and poured into a 9 x 13, greased pan. I did make some alterations of my own, as well, after reading all the reviews. I used, in doubling, 3 oz of UNsweetened and ONE oz. of SEMI SWEET baking chocolate. I also added a wee bit more flour (I admit I just "threw" a small fingerful in and then, just for fun, added a couple (or 3 TBSP of dark, sweet cocoa POWDER. I baked them for about 42 or 43 minutes, but they were almost going to overbake, so I took them out. They were PERFECT! (for me, and several friends and my kids, as well! LOVE LOVE LOVE how they turned out.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2009

    Flag

    These are great! I did make a couple of changes. First, I used Special Dark baking cocoa - I was out of the semi sweet squares. Second, I shortened the bake time by a good 10+ minutes. They were moist and delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 23, 2009

    Flag

    I've now made this 3 times- all different results... however I think I have found "my" recipe and brought it in for coworkers and we all think we have a winner.
    I do 3 types of chocolate though and double it so it makes a 9x13 pan-worth.. so since I'm doubling--- 1 oz of unsweetened chocolate and 1 oz of bittersweet choc melted and then after mixing flour, salt, etc. 1 drop 1/2 cup of (unmelted semi-sweet choc chips into the batter, then pour into pan... Then drop another 1/2 c of (unmelted chips, scattered on top of batter and bake. The chips add good texture...
    I also don't do nuts- personal preference though. They are so rich I don't think they need frosting-would be sugar overload!
    And, I'm really glad they revised the baking time as when I first came across this recipe I was totally confused with the baking time. For my recipe (doubling it I found 43 mins to be my perfect #. Enjoy!! So good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 22, 2009

    Flag

    I thought the recipe was quick and easy however they were not too good.
    Maybe I did something wrong because they didnt have enough chocolate and not too chewy. I will try again and hopefully they would be better next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »

Chocolate Desserts Main

Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.