Chocolate Fudge Brownies

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
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Chocolate Fudge Brownies

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.

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.

Variations

Zhuzh (also spelled zhoosh or Joozh) as a verb means “to make (something) more lively, interesting, and stylish.”

The best part about these 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 & FAQs

  • 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.
  • Under bake them: We want to create really yummy, fudgy brownies not cake. The key to fudgy brownies is to under bake 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!
  • How long can I store brownies? Store covered at room temperature for 3-4 days. To preserve its freshness even longer, store 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! It is not really recommended to freeze brownies as will change the texture slightly.
  • Do I have to use instant coffee powder in chocolate brownies? Nope! If you’d prefer to to have coffee free brownies, simply omit. 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.
  • How long should chocolate brownies sit before eating? At least 10-20 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.
  • Can you freeze chocolate brownies? Heck yeah! Make sure you keep 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!

How to make Chocolate Brownies

  • Preheat oven to 170c/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 and cocoa powder. Set aside until needed.
  • In a small bowl, combine coffee and hot water, stir until coffee powder is all dissolved. Set aside.
  • 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 coffee mixture and dry flour mix to the batter 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 you’d like.
  • Bake for 20-30 minutes, or until the edges are firm and the top is shiny and slightly cracked. The batter should have a slight wobble in the centre to ensure it is not completely cooked through. 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.

Chocolate Fudge Brownies

Everyone claims their brownies are the best
Servings 16
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins

Equipment

  • 2 large bowls
  • mug or cup
  • medium heatproof bowl
  • hand mixer
  • 23cm / 9 inch Brownie Tin

Ingredients
 

  • 125 g (¾ cup) plain flour
  • 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
  • 2 tbsp (2 tbsp) hot water
  • 200 g (1 cup) white sugar
  • 100 g (0.45 cup) brown sugar
  • 2 large eggs
  • ½ tbsp vanilla extract
  • 200 g ( cup) lightly salted butter
  • 100 g (½ cup) dark bittersweet chocolate chips
  • 100 g (½ cup) milk chocolate chips

Optional Mix-ins

  • block cream cheese softened
  • frozen raspberries or any berries
  • chocolate chips
  • peanut butter warmed slightly

Instructions

  • 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 and cocoa powder. Set aside until needed.
  • In a mug or jug, combine coffee and hot water, stir until coffee powder is all dissolved. Set aside.
  • 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 coffee mixture and dry flour mix to the batter 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 you'd like.
  • Bake for 20-30 minutes, or until the edges are firm and the top is shiny and slightly cracked. The batter should have a slight wobble in the centre to ensure it is not completely cooked through. 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.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.5mg

Did you make this recipe?

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