Fudgie Wudgies Food

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THE BEST FUDGY BROWNIES



The Best Fudgy Brownies image

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 24 brownies

Number Of Ingredients 12

Nonstick baking spray
3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
  • Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
  • Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
  • Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
  • Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
  • Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

FUDGIES



Fudgies image

Provided by Ann Hodgman

Categories     Chocolate     Dessert     Kid-Friendly     Back to School     Peanut     Fall     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen fudgies

Number Of Ingredients 8

4 cups sugar
4 ounces unsweetened chocolate
1 cup milk
1 cup (2 sticks) unsalted butter
a pinch of salt
1 cup smooth peanut butter
1 18-ounce container Quick Quaker Oats
2 teaspoons vanilla

Steps:

  • Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
  • Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

FUDGIE WUDGIES



Fudgie Wudgies image

Make and share this Fudgie Wudgies recipe from Food.com.

Provided by katew

Categories     Frozen Desserts

Time 15m

Yield 10 popsicles

Number Of Ingredients 7

1/3 cup cocoa powder
1/2 cup sugar
2 tablespoons cornflour
1 tablespoon instant malted milk powder
1 1/2 cups milk
1 cup heavy cream
1/2 teaspoon instant coffee powder

Steps:

  • Combine cocoa, sugar. coffee, cornflour and malted milk in a saucepan.
  • Gradually stir in milk and cream.
  • Cook, whisking constantly, until thick about 10 minutes.
  • Remove from heat, cool slightly.
  • Cover surface with plastic wrap to stop skin forming.
  • Pour into popsicle molds, insert sticks.
  • Freeze till solid overnight.

CHOCOLATE FUDGE POWER OATMEAL



Chocolate Fudge Power Oatmeal image

Easy fudgie oatmeal that's good for you too! I eat this amount for breakfast - if I'm doing it for lunch I'll double it.

Provided by Brooke the Cook in

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

2 tablespoons old fashioned oats
1/2 tablespoon flax seed meal
1/2-2/3 cup water
1/2 tablespoon natural-style peanut butter
1/2 tablespoon unsweetened cocoa powder
1 1/2 tablespoons protein powder
cinnamon, for sprinkling

Steps:

  • Combine oats and flax meal. Add water and stir to combine, using less water for thicker oatmeal and more water for thinner oatmeal.
  • Microwave on high for 1 minute.
  • Add remaining ingredients and stir to combine. Return to microwave and set timer for 2 minutes. Heat on high stirring every 20-30 seconds until desired consistency is reached. Watch carefully or it might bubble over.
  • Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 109.5, Fat 6.5, SaturatedFat 1.3, Sodium 7.1, Carbohydrate 10.9, Fiber 3.3, Sugar 0.9, Protein 4.5

HENRICO COUNTY FUDGIES



Henrico County Fudgies image

Make and share this Henrico County Fudgies recipe from Food.com.

Provided by Bliss

Categories     Dessert

Time 15m

Yield 24-36 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 3/4 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
2 cups quick-cooking oats
1/2 cup peanut butter

Steps:

  • In a medium saucepan, combine butter, sugar, cocoa and milk.
  • Stirring constantly, bring to a boil.
  • Boil without stiffing for 1 1/2 min.
  • Remove from heat; stir in vanilla, oats and peanut butter.
  • Stir until peanut butter is melted.
  • Drop by tablespoonful onto wax paper.
  • Chill until firm.
  • Makes 24-36.

FROZEN FUDGE SUNDAE DESSERT



Frozen Fudge Sundae Dessert image

This is a recipe that my Mom always makes for special occasions when she is limited for time. It can be made way ahead and stored in the freezer. A great dessert to have on hand for summertime entertaining. Everyone loves it!

Provided by Monica in PA

Categories     Frozen Desserts

Time 23m

Yield 1 9X13 pan of frozen dessert, 15 serving(s)

Number Of Ingredients 8

1 gallon vanilla ice cream or 1 gallon vanilla frozen yogurt (softened)
1 box vanilla wafer cookie
pecans or walnuts, chopped (any amount you wish to add)
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 teaspoon vanilla extract

Steps:

  • Fudge sauce: Melt chocolate chips and butter in saucepan.
  • Add sugar and milk.
  • Bring to a boil and cook till thick and smooth around 5-7 minutes.
  • Stir constantly.
  • Remove from heat and add vanilla extract.
  • Line a 9X13 pan (bottom and sides) with whole vanilla wafers.
  • Dip half of softened ice cream onto cookies, smoothing it flat layer.
  • Add half of fudge sauce and sprinkle with some of the nuts.
  • Add the rest of the ice cream over the fudge sauce and smooth again for the next layer.
  • Add remaining fudge sauce and and top with remaining nuts.
  • Freeze for at least 2 hours.
  • This can be made in advance and stored in the freezer for company.

Nutrition Facts : Calories 509, Fat 28.1, SaturatedFat 17.3, Cholesterol 90.2, Sodium 192.8, Carbohydrate 61.3, Fiber 1.7, Sugar 53.9, Protein 7.5

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