Foolproof Easy Fudgy Brownies
About this recipe
Imagine sinking your teeth into a square of pure chocolate heaven—gooey, rich, and oh-so-decadent. That's what our brownies are all about. They're like a warm hug for your taste buds.
What makes our brownies stand out? That crackly top, for starters. It's the telltale sign of homemade goodness. And the best part? We skip the cocoa powder and go straight for the good stuff—dark chocolate. Trust us, it makes all the difference.
So whether you're treating yourself to a midnight snack or impressing your pals at your next get-together, these brownies are guaranteed to steal the show. Go ahead, whip up a batch and prepare to be amazed. You won't ever want to go back to store-bought again!
Dark Chocolate
Dark chocolate reigns supreme in the world of brownies for a reason: its intense cocoa flavor adds depth and complexity that milk chocolate simply can't match. With a higher cocoa content, dark chocolate brings a rich, bittersweet essence that perfectly balances the sweetness of the brownie, creating a more sophisticated and indulgent treat. Not only does dark chocolate elevate the overall taste experience, but it also offers health benefits, boasting higher levels of antioxidants and lower sugar content compared to its milk chocolate counterpart. So, when it comes to making the ultimate fudgey brownies, dark chocolate is the clear winner, delivering a deeper, more satisfying chocolate flavor that will leave your taste buds craving more.
Foolproof Easy Fudgy Brownies FAQs
Can I use white sugar instead?
Yes, brown sugar will ensure in a fudgier brownie but caster sugar works too!
How do I know when to take my brownies out of the oven?
I could go into detail about the stick trick, but as long as you have preheated the oven this recipe takes approximately 25 minutes in the oven!
Why is my brownie cakey not fudgy?
If you followed the recipe this should be extremely fudgey but if they're cakey they may be overbaked - try taking this out of the oven earlier.
How do I get a crinkly top on the brownies?
Personally, I don't get the hype of the crinkly top; it makes no difference to the taste of the brownies. BUT if you do want them, make sure to mix rigorously to dissolve the sugar into the batter, then add the egg and mix again. At least 3 minutes per ingredient!
My brownies are too thin what went wrong?
You may have used the wrong sized baking pan, for this recipe I recommend a 20cm square baking pan.
Ingredients
- 200g good quality dark chocolate
- 150g butter, melted
- 200g light brown sugar
- 2 eggs
- 100g plain flour
- 400g good quality dark chocolate
- 300g butter, melted
- 400g light brown sugar
- 4 eggs
- 200g plain flour
Ingredients
- 7oz good quality dark chocolate
- 5oz butter, melted
- 7oz light brown sugar
- 2 eggs
- 3.5oz plain flour
- 14oz good quality dark chocolate
- 10oz butter, melted
- 14oz light brown sugar
- 4 eggs
- 7oz plain flour
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20cm square baking pan with parchment paper.
- Break the dark chocolate into small pieces and melt it using a bain-marie or a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and glossy. Remove from heat.
- In a large mixing bowl, combine the melted butter with the melted chocolate, stirring until well combined and glossy.
- Gradually add the sugar to the chocolate mixture, whisking vigorously until fully incorporated. Whisk for about 3 minutes until the mixture until the sugar is dissolved.
- Add the eggs to the chocolate mixture, one at a time, whisking well after each addition. Continue to whisk vigorously for another 3 minutes.
- Fold in the plain flour until just combined.
- Pour the brownie batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for exactly 25 minutes, the top will be is set and if a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool completely for 4 hours in the fridge or better yet overnight for clean cut fudgy brownies.
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