I know every Tom, dick and Harry is going to tell you that their chocolate brownies are the best but… this is pretty dang amazing. It checks all my boxes! Simple, minimal dishes and it’s utterly delicious! Bonus points? It’s SUUUPER customisable. Top it with nuts, candies, PB, or fudge.. the variations are endless!
Why this chocolate brownie recipe is amazing
Flavour & texture: Luxuriously decadent brownies that have a fudgy interior and slightly chewy.
Difficulty: 2/5. This recipe is really simple just mix, proof, dump into and bake. The toughest thing
Time: Less than 60 minutes!
Versatility: This recipe is super delicious on its own or add mix-ins/ toppings such as nuts, berries, peanut butter and so much more! See the variations section for ideas.
Key ingredients that are needed:
Plain flour: There is only a very small amount of flour to help give the brownie structure and stays fudgy but not too much so that it is cakey. Weighing your flour is a preference to ensure you do not add too much flour. If you choose to use cups please ensure you do not pressurise the flour in the measuring cup and add too much.
Baking powder: The classic leavener you’ll need when it comes to most cakes, cupcakes and muffins. The ratio of flour to baking powder is lower to give you just enough aeration but leaving with you a denser, fudgy cake.
Unsweetened cocoa powder: I recommend using a good quality cocoa powder to achieve a deep, richer chocolate flavour. Dutch-processed cocoa can be used here to give you a dark colour and less bitterness. Avoid sweetened cocoa so that you do not have to tweak the sugar quantity as it will be too sweet.
Instant espresso coffee powder: Coffee is often added to recipes to intensify the rich chocolate flavour. Cocoa and coffee have similar flavours and bitterness but when paired together, they enhance each other. In this recipe, you don’t taste the coffee flavour but it works magic to enhance the boldness of the chocolate. You can use a little coffee grounds if you like also but instant powder is easiest.
Large eggs: Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack egg into a bowl, whisk then measure out 50 ml / 48-50 grams. Ta-dah!
White sugar: I prefer to use a fine caster/bakers sugar as it dissolves quicker and its what i stock in my house. Yes you can add granulated sugar as it is exactly the same, just small, finer granules. You can also make your own caster sugar! Simply add to a blender and… blend! The smaller the granule size means its quicker to dissolve.
Brown sugar: The secret to a rich caramelly flavour in baked goods is using brown sugar. I prefer to use light brown sugar mostly but if you do not have access to brown sugar, use more white sugar and 1 tbsp molasses. Not all brown sugar is equal, the darker the colour, the more molasses is present. In recipes such as brownies and cookies, this affects the chewiness of the end result.
Vanilla extract: Vanilla extract is not necessary for the structure of this or any baking recipe. However, leaving it out will change the flavour, some recipes more that others. Vanilla in baking is like adding salt to savoury foods, it enhances all the other flavours in the recipe. Without it, cookies and cakes don’t have the richness that we know and love.
Salted butter: Yes, I’m a salted butter fan. I opt for a grass-fed, higher fat-content butter that is lightly salted to enhance the flavours of the butter itself. You may use unsalted butter but you must then add 1/2 tsp salt.
Milk & Dark Chocolate: A mixture of dark and milk chocolate adds sweet, bitter and creamy notes to the brownies. You can use all milk or dark if you prefer but I recommend using a good quality variety of chocolate to boost the flavour of your brownie.
Zhuzh (also spelled zhoosh or Joozh) as a verb means “to make (something) more lively, interesting, and stylish.”
The best part about these chocolate fudge brownies is you can Zhuzh them up or basically customize them any way you want! If you love to experiment try some of these variations below.
- Swirl in 1/2 cup softened cream cheese
- Add 1/2 cup (200g) Milk/Dark/Mini chocolate chips
- Mix in 1/4 cup chopped nuts like pecans or walnuts
- Swirl the top with 1/3 cup peanut butter or Nutella
- Swirl in 1/2 cup fresh or frozen raspberries
- Swirl with 1/4 cup salted caramel or chopped chewy toffees
- Served with a scoop of vanilla bean ice cream and hot fudge sauce!
Setting you up for success – Tips & Tricks
Want that Crackly Brownie top?
Beat the eggs and sugar until VERY thick and pale. You want to ensure the sugar is basically all dissolved (check by rubbing a little mixture between your fingers to see if it is not grainy anymore).You want to be able to swirl the egg/butter/sugar batter into a ‘figure 8’ shape and it sits on the surface for a few seconds.
- Use high-quality ingredients: Use good-quality butter, cocoa powder, and chocolate for rich and flavourful brownies.
- Use the right type of sugar: Brownies are typically made with granulated sugar, but some recipes call for brown sugar or a combination of the two. Brown sugar will add a caramel flavour and a chewier texture to the brownies.
- Don’t overmix the batter: Overmixing can lead to tough and dry brownies. Mix the batter just until all the ingredients are combined.
- Add mix-ins: Mix-ins like nuts, chocolate chips, or dried fruit can add flavour and texture to your brownies. Just be sure not to add too many or the brownies won’t set properly. See our guide above!
- Use the right pan: A 23cm / 9 inch brownie tin square pan is the most common size for making brownies. If you use a larger pan, the brownies will be thinner and cook more quickly. If you use a smaller pan, the brownies will be thicker and take longer to cook.
- Under baking them = Fudgy goodness: We want to create really yummy, fudgy brownies, not cake. The key to fudgy brownies is to underbake them ever-so-slightly! Remember that just like cakes, brownies will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
- Let them cool: Brownies need to cool completely before cutting. This allows them to set and makes them easier to cut cleanly.
Frequently Asked Questions – FAQS
Store covered at room temperature for 3-4 days. To preserve its freshness even longer, store it in an airtight container in the fridge for up to a week. I LOVE them served cold from the fridge as they are extra chewy! They can also be frozen, see below.
Nope! If you’d prefer to have coffee-free brownies, simply leave it out. BUUUT I want you to know that the coffee flavour isn’t very pronounced, it works magically to help enhance the richness of the chocolate flavour. I very much recommend and use coffee in a lot of my chocolate recipes.
At least 20-30 minutes to allow them to firm up. I really recommend cooling to room temp and even better, serve from the fridge! Cold brownies have a delicious chewiness to them.
Heck yeah! Make sure you keep them in an airtight container or Ziplock bag and freeze the brownies for up to 3 months. Defrost to room temperature before serving or try them cold!
Want more chocolatey goodness? Try these
Chocolate Fudge Brownies
- hand mixer
- 23cm / 9 inch Brownie Tin
- 125 g (¾ cup) plain flour
- ¼ tsp (½ tsp) baking powder
- 45 g (½ cup) unsweetened cocoa powder
- 2 tsp instant espresso coffee powder optional but recommended but enhances the chocolate flavour
- 150 g (¾ cup) white sugar
- 100 g (½ cup) brown sugar
- 2 large eggs
- ½ tbsp vanilla extract
- 200 g (⅞ cup) lightly salted butter
- 100 g (½ cup) dark bittersweet chocolate chips
- 100 g (½ cup) milk chocolate chips
- block cream cheese softened
- frozen raspberries or any berries
- chocolate chips
- peanut butter warmed slightly
- Preheat oven to 170°c/350°f. Line an 23cm / 9-inch square brownie pan with baking paper and set aside.
- In a large bowl, whisk together the flour, baking powder,cocoa powder and coffee. powder Set aside until needed.
- In a large bowl, combine the sugars, eggs and vanilla. Beat the mixture until is becomes very pale and thick enough that when you lift the beaters and swirl a 'figure 8' symbol it stays on the surface. Roughly 4-6 minutes of beating total.
- In a medium heatproof bowl and microwave melt the butter and chocolate in 30 second increments until chocolate is melted. Ensure you stir well between heating to ensure it doesn't burn. This can also be done over a double boiler,
- Pour the cooled butter/chocolate mixture into the egg mix before stirring to combine. Don't worry too much about deflating the eggs mix as you want to knock out some air so that the final batter will be denser and lead to a chewier brownie.
- Finally, stir in the dry flour mix until just combined. Pour the final batter into the prepared baking tin.
- Top the batter with optional mix-ins as desired. Use a knife or chopstick to swirl into batter if desired.
- Bake for 30 minutes,, or until the edges are firm and the top is shiny and slightly cracked. Poke a cake tester/skewer into the centre, if moist crumbs are attached it's done. This will give you gooey, fudgy brownies rather than if you bake it completely, it will have a cakey texture.
- Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack and cool completely before slicing. You may also want to refrigerate which will give a lovely chewy texture.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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