Skip the boxed mix and whip up brownies from scratch. These ultimate fudgy chocolate brownies are rich, intensely chocolatey, and taste so much better—a true chocolate lover's dream.
Chocolate brownies are a breeze to make with just a few simple ingredients, most of which you probably already have in your pantry. These brownies are extra rich and chocolatey, thanks to the addition of chocolate chunks.
I have made lots of brownies and over the time have learnt the secret to make a really good brownie. My saviour has been the website Eat Cook Bake, Ultimate Guide to baking Brownies. This guide is perfect for ensuring your brownies will turn out delicious every time and you will always make the ultimate homemade fudgy brownies.
If you have never tried a brownie, they are a dense, chocolate-baked dessert bars that originated in the United States. Rich, sweet treat, typically square or rectangular, made from ingredients like flour, butter, sugar, eggs, and chocolate. While brownies are essentially a cross between a cake and a cookie, they have a characteristic chewy or fudgy texture, achieved by a gentler mixing method and often lacking the high leavening found in cakes.
Ingredients you'll need for Fudgy Chocolate Brownies
- Dark chocolate: Use a dark chocolate with 70-85% cocoa, provides a more intense and deep chocolate flavour with less sweetness and a richer and fudgy texture.
- Unsweetened cocoa powder: Used in baking for its intense, pure cocoa flavour.
- Castor sugar: Creates a super crinkly, shiny top because its fine grain dissolves more readily in the batter, especially in the egg mixture, compared to granulated sugar.
- Vanilla extract: Enhances the chocolate flavour.
Tips for the best Ultimate Fudgy Chocolate Brownies
- Use both cocoa powder and real chocolate: For the deepest flavour and most fudgy texture, combine high-quality cocoa powder with melted chocolate (at least 70% cocoa).
- Opt for butter over oil: While oil keeps brownies moist, butter provides superior flavour and a richer mouthfeel.
- Cold eggs: Using cold eggs in brownie recipes is a technique meant to produce a denser, fudgier texture by limiting the amount of air incorporated into the batter.
- Cool completely before slicing: This is the hardest part, but cooling (or even chilling in the fridge) allows the fats to set, ensuring the fudgiest texture and clean, sharp cuts.
- Whisking: Make sure that the eggs and sugar whisked properly. Just combining isn't enough as you batter won't form a proper emulsion. Your egg and sugar mixture should be pale, thick and glossy. It should be like a thick milkshake. When you lift your beaters, you should see ribbons fall back into the bowl (as shown in the picture), not disappear quickly.
How do you know when your brownies are done?
Fudgy brownies are done when the edges are set and slightly pulled away from the pan, but the center still appears soft. A toothpick inserted into the centre should come out with moist, fudgy crumbs attached, not wet batter. If it comes out clean, they are overbaked. The top of the brownies should look shiny and crinkly.
For the chocolate lovers
If you have an addiction for chocolate, try these chocolate recipes:
- Homemade dark chocolate raspberry brownies
- Easy dark rocky road recipe
- Easy chocolate bark
- No bake triple chocolate cheesecake
Do you prefer your dark chocolate brownies served warm with melting vanilla ice cream or chilled straight from the fridge?
Ultimate Fudgy Chocolate Brownies
Skip the boxed mix and whip up brownies from scratch. These ultimate fudgy chocolate brownies are rich, intensely chocolatey, and taste so much better—a true chocolate lover's dream.
16
servings15
minutes35
minutes55
minutesIngredients
300 g dark chocolate 70-85% cocoa, coarsely chopped
180 g unsalted butter, coarsely chopped
1 cup caster sugar
3 medium eggs cold
1 tsp vanilla extract
3/4 cup plain flour
1/4 cup unsweetened cocoa powder
Directions
- Preheat and prep: Preheat your oven to 180°C and line a 20cm x 20cm cake tin with baking paper.
- Melt: Melt 200g of dark chocolate and the unsalted butter in a small saucepan over a low heat. Set the mixture aside to cool for 5 minutes.
- Whisk: In a mixing bowl, add the eggs and caster sugar. Using an electric beater, whisk for a few minutes until the mixture looks pale, silky, and has doubled in size. Add the vanilla extract and stir to combine.
- Combine: Gently fold the melted chocolate mixture into the bowl with the sugar and egg mixture until incorporated.
- Dry ingredients: Sift in the plain flour and cocoa powder and mix gently until well combined.
- Add Chunks: Coarsely chop the remaining 100g of dark chocolate and gently fold it into the batter.
- Bake: Transfer the mixture into your lined cake tin and spread it out evenly. Bake for 35 minutes.
- Cool and serve: Allow the brownies to cool completely in the tin to room temperature. Once cooled, remove and cut into 16 even squares.
Notes
- Make sure that the eggs and sugar whisked properly. Just combining isn't enough as you batter won't form a proper emulsion. Your egg and sugar mixture should be pale, thick and glossy. It should like a thick milkshake. When you lift your beaters, you should see ribbons fall back into the bowl, not disappear quickly.
- Cold eggs vs room temperature eggs. Cold eggs provide a fudgier brownie, which is want you want this recipe.
- How do you know when your brownies are done? The top of your brownies should be glossy and cracked. The edges should be firm and there should be minimal juggle round the centre for a fudgy.
