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Intensely rich, dense and totally chocolatey, this EXTRA Fudgy Brownies recipe is something special. Follow the step-by-step videos for seriously good treats that are easy to make.
This recipe is for when you need EXTRA Fudgy Brownies! Sure, you can have regular brownies if you want, but why would you if you can have super gooey intensity?
Sure, we have variations such as Oreo Brownies or Peanut Butter Brownies for differences in flavour, but I usually on any given day I need rich chocolate and that’s it (you guessed it, this is by far my most favourite way to eat brownies.)
There are a few very simple tips and tricks to getting homemade Fudgy Brownies extra gooey and indulgent…
✅ We use 2 types of sugar and 3 whole eggs. I know it may seem like a faff to use both caster sugar and light brown sugar, but trust me here. I’ve tried it both ways, and the caster sugar gives the brownies structure and the brown sugar gives an extra dimension of carmely flavour and a softer texture. My opinion is it really is worth using both to get the perfect combination.
✅ We don’t bake them as long. One of the tricks to getting extra fudgy brownies is to take them out of the oven a little earlier than you would with other bakes. When checking for readiness, rather than wanting the skewer to come out clean like we usually look for in cakes, here we want a few sticky crumbs to come out on the skewer.
✅ We leave them in the fridge once they’re baked. Placing the brownies in the fridge for a few hours (or even overnight) before slicing gives them a decadent, almost truffle-like consistency.
✅ We use 3 types of chocolate. Using cocoa powder and chunks of milk chocolate and dark chocolate gives a more intense chocolatey flavour. We first tested this with chocolate chips and then again with a bars of chocolate cut into chunks, and this was so much better. The result is bigger pockets of melted chocolate in the brownie and that’s got to be worth a little extra time, and washing up a knife and chopping board for!
Why you’ll love this Easy Fudgy Brownie recipe
⭐️ Rich, dense, gooey inside with a crackly top
⭐️ Perfect for bake sales, gifts or even dessert
⭐️ Easy to make
How to melt chocolate for brownies
For this brownie recipe, we melt some of the chocolate and leave some of it in chunks, which melts in the oven.
The easiest way to melt the chocolate BY FAR is to do it in short bursts in the microwave.
Add the chocolate and butter to a heatproof bowl and melt together in the microwave, stirring between each burst (no longer than 30 seconds so it doesn’t burn on the edges) until smooth. Leave to cool for a few minutes.
If you don’t have a microwave, you can also do this in a bowl sitting on top of a pan with a few centimetres of simmering water – just make sure the water doesn’t touch the bottom of the bowl.
I used my favourite Callebaut chocolate for this recipe, which is amazing. It melts so well and really makes a difference to any recipe.
When you buy it in bulk (1kg bags at a time) from Amazon it works out to about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
Fudgy Brownies Ingredients
- Unsalted butter – We use unsalted for this recipe as we’re manually measuring in a little salt for additional flavour, which helps to make sure the salt level is perfect.
- Chocolate – We’ve used a mix of dark and milk chocolate as the dark gives a delicious richness and the milk gives extra sweetness. I prefer to chop up bars of chocolate for decent pockets of chocolatiness.
- Sugars – A combination of caster sugar and soft light brown gives ideal consistency and flavour.
- Eggs – You’ll need 3. I use medium, free range eggs.
- Vanilla extract – Make sure this is extract, not essence!
- Plain flour – Also called all-purpose flour outside the UK.
- Cocoa powder – Good quality is best if you can.
- Fine sea salt – Just ½ tsp.
How to make Fudgy Brownies
1. Melt the butter and dark chocolate until smooth and leave to cool a little, as per the full recipe below.
2. Whisk in the sugars, followed by the eggs and vanilla extract, until well combined and shiny.
3. Sift in the flour, cocoa powder and salt. Fold it into the mixture. Stop mixing when there are no pockets of flour left.
4. Stir in the chocolate chunks and spoon into a lined cake tin. Bake as per the recipe instructions below. Leave to cool before slicing.
Storing
If you keep the Fudgy Brownies in an airtight tin they will stay fresh for up to 5 days. There is no need to refrigerate them.
Can you freeze chocolate brownies?
Yes! I often make a double batch and freeze. After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months.
Defrost at room temperature for a treat whenever you fancy.
Recipe Tips
Type of tin
This recipe is best for a 20×20 cake tin. Make sure you line your tin before adding the mixture.
How to melt chocolate
The easiest way to melt the chocolate BY FAR is to do it in short bursts in the microwave.
Add the chocolate and butter to a heatproof bowl and melt together in the microwave, stirring between each burst (no longer than 30 seconds so it doesn’t burn on the edges) until smooth. Leave to cool for a few minutes.
If you don’t have a microwave, you can also do this in a bowl sitting on top of a pan with a few centimetres of simmering water – just make sure the water doesn’t touch the bottom of the bowl.
How to know when the brownies are ready
You need to keep an eye on your brownies towards the end of the baking time. They should have set edges and a crackly top but still be slightly wobbly, and a skewer will come out with some sticky crumbs on it.
Cooling
Make sure the brownies cool completely before you cut them into squares, and for an even fudgier, almost truffle-like texture, you can place them in the fridge for a few hours or overnight before slicing.
More brownies recipes…
Sweet Things
Perfect Creme Egg Brownies
Sweet Things
Nutella Brownies {Just 3 Ingredients!}
Bake Sale Makes
Chocolate Orange Brownies
Sweet Things
Fudgy Oreo Brownies
FAQs
Enjoy them for dessert with vanilla ice cream (or Nice Cream) or as a snack.
Yes. I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever.
I buy this one in bulk from Amazon so I never run out and it’s also heaps cheaper that way. Not to be confused with greaseproof paper, which needs to be oiled first.
As many as you like! The images here show them in a batch of 9, but you can make more by making the squares smaller when you slice them (or make bigger, fewer ones if you prefer!)
This could also be cut into 12 squares or 16.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Fudgy Brownies
Ingredients
- 180 g (6 oz) Unsalted butter
- 180 g (1 cup) Dark chocolate chips or finely chopped chocolate
- 150 g (3/4 cups) Caster sugar
- 150 g (3/4 cup) Soft light brown sugar
- 3 Eggs, Medium, free-range
- 1 tsp Vanilla extract
- 100 g (3/4 cup) Plain flour
- 30 g (1/3 cup) Cocoa powder
- 1/2 tsp Fine salt
- 100 g (4 oz) Milk chocolate, Cut into chunks
Instructions
- Prepare: Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
- Melt the chocolate and butter: Add the butter and dark chocolate to a large heatproof bowl and melt together in short bursts in the microwave, stirring between each burst until smooth. Leave to cool for a few minutes. (You can also do this in a bowl sitting on top of a pan with a few cm of simmering water, just make sure the water doesn’t touch the bottom of the bowl.)
- First whisk: Whisk in the caster and light brown soft sugar. Don’t worry if the mixture looks a little grainy.
- Second whisk: Whisk in the eggs and vanilla extract until well combined and shiny.
- Sift in next ingredients: Sift in the plain flour, cocoa powder and salt and use a large spoon to fold into the mixture. (The batter will be quite thick so stick with it but stop mixing when there are no pockets of flour left.)
- Choc chunks in: Gently stir in the milk chocolate chunks and spoon into the lined cake tin.
- Bake: Bake for 25-30 minutes. You need to keep an eye on your brownies towards the end of the baking time. They should have set edges and a crackly top but a skewer will come out with some sticky crumbs on it.
- Cool: Leave to cool completely in the tin before slicing.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 5, 2014 and updated later to make improvements.
Just made these and they are amazing! Yes it is a month after Easter…but I had a big pack of Easter eggs unused and I was desperate to get some more baking in! They’re very fudgey and soft — love this recipe! I’m not even embarrassed to say I ate three pieces right away without sharing any…
Ahhhh so pleased you loved them! You can swap in other chocolates for when it’s not Easter too 🙂
Did these on Easter Day. first time I’d ever made brownies and was so easy and fun to make….but enough about that…
Quite frankly the best brownies ever! Shared with our friends and children and they couldn’t get enough!! I sprinkled mine with icing sugar to make them pretty!
Did I mention we’ve just made another batch…kids already planning what else to hey could add to these!
Hi Victoria, SO pleased you loved them! I need to make more versions I these I think! 🙂
Oh my goodness! Stumbled across these yesterday and was totally swayed by the name and had to try them. I made a batch this evening to take into work and they are amazing!!! Definitely one to add to my list to do again!
So pleased you enjoyed them Lucy!
These brownies look amazing! I’m thinking of making them for Easter, How many cups of flour is 175g?
Sarah I made these at the weekend, totally loved them. Went down an absolute treat. On my top 10 most lovelyist list 🙂
x
I totally agree with your views on Easter, I’m really going to have to try these brownies.
One word: incredible!
I’m onboard: your five reasons for loving the Easter holidays are absolutely and utterly true! And goodness, what a delicious way to celebrate
Oh yes, I’m in the mood for Easter now. These brownies are fab. I love how you have included the mini eggs.
Serves 18??? Do you you meam they’ll last the baker a couple of days -tops ?? ????