Rich, gooey, and topped with a crackly crust – these Fudgy Brownies are the ultimate chocolate treat. Perfectly fudgy, intensely chocolatey, and incredibly easy to make.
The search for the perfect fudgy brownie ends here. These brownies have it all – a crackly, shiny top, a deeply chocolatey flavour, and a gooey, fudgy centre that's pure perfection. They're not cakey, they're not dry – they're exactly what a brownie should be: rich, dense, and intensely satisfying.
This recipe is foolproof and comes together in one bowl. No complicated techniques, no melting chocolate over a double boiler (though you can if you prefer) – just simple ingredients and a little patience while they bake. The result? A batch of brownies that will disappear in minutes.
🍫 Ingredients
- 225 g unsalted butter
- 300 g caster sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 120 g cocoa powder
- 100 g plain flour
- ½ tsp salt
- ½ tsp baking powder
- Optional: 150 g chocolate chips or chopped chocolate
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Line a 23 x 23 cm (9 x 9 inch) square baking tin with parchment paper, leaving some overhang for easy removal.
- Melt the butter: In a large microwave-safe bowl, melt the butter in 30-second bursts until fully melted. Alternatively, melt in a saucepan over low heat.
- Add sugar and eggs: Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined – don't overmix.
- Add chocolate chips (optional): Fold in chocolate chips if using.
- Pour and bake: Pour the batter into the prepared tin and spread evenly. Bake for 25–30 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs – not wet batter.
- Cool & serve: Let the brownies cool completely in the tin before lifting out and slicing into squares. For clean slices, chill in the refrigerator for 1 hour before cutting.
💡 Pro tip: For the fudgiest brownies, don't overbake! The toothpick should come out with a few moist crumbs – not clean. The brownies will continue to set as they cool, leaving you with perfectly fudgy results.
❓ Tips & Variations
- Make them extra fudgy: Use dark cocoa powder for a deeper chocolate flavour. Add a shot of espresso powder to enhance the chocolate.
- Topping ideas: Sprinkle flaky sea salt on top before baking for a sweet-salty finish.
- Gluten-free option: Swap the plain flour for a 1:1 gluten-free flour blend.
- Storage: Keep in an airtight container at room temperature for up to 5 days – they stay fudgy and moist. Freeze for up to 3 months.
- Yield: Makes 12–16 brownies, depending on size.
Rich, gooey, and topped with a crackly crust – the perfect fudgy brownie.
0 Commentaires