Fudgy Brownies
This is a recipe for EXTRA Fudgy Brownies! They’re easy to make and give you a batch of super rich, gooey and intense chocolatey treats. Indulge and enjoy!
Servings: 9
Ingredients
- 180 g Unsalted butter
- 180 g Dark chocolate chips or finely chopped chocolate
- 150 g Caster sugar
- 150 g Soft light brown sugar
- 3 Eggs Medium, free-range
- 1 tsp Vanilla extract
- 100 g Plain flour
- 30 g Cocoa powder
- 1/2 tsp Fine salt
- 100 g 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.
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Notes
Don’t overmix! Be careful not to overmix the batter as this can cause your brownies to be more cakey than we’d like.
Don’t overbake! Make sure you keep an eye on them towards the end of the baking time. They should have set edges and top but a skewer will come out of the middle with a few crumbs on it, not completely clean.
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.
Size of tin: 20×20 cake tin.
Servings: 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!)
Storing: If you keep the brownies in an airtight tin they will stay fresh for up to 5 days. There is no need to refrigerate them. You can also freeze them in portions. When they are completely cool, wrap in baking paper and freeze for up to 3 months. Defrost at room temperature.
Nutrition
Calories: 458kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 187mg | Potassium: 256mg | Fiber: 2g | Sugar: 41g | Vitamin A: 606IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2mg