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Fudgy Chocolate Brownies

Decadently rich,  fudgy chocolate brownies with the perfectly crackly crunchy top. Extremely indulgent and delicious, these are a must try!

Fudgy Chocolate Brownies

Easy Chocolate Brownies

This is my all time favourite fudgy chocolate brownie recipe, trust me I’ve tried a few! Made completely from scratch (who needs boxed brownies) it’s simple and easy to whip together and only uses basic ingredients that you’ll most likely already have on hand.

This recipe has been tried and tested so many times to get it absolutely perfect. The brownies are super fudgy and gooey in the center but then also chewy around the edges so everyone can have their favourite piece!

Why these are the BEST Fudgy Chocolate Brownies

  • Gooey center and chewy edges to please everyone
  • Rich and decadent chocolate flavour
  • Crinkly crunchy top – the signature of a good brownie!
  • Easy ingredients that you most likely already have on hand
  • No fail recipe
Chocolate Brownies

Gooey Chocolate Brownies

Are you a center or and corner piece person? I 100% like a bit of chewy brownie but I know the gooey center is most peoples favourite!

Filled with dark chocolate for a rich and decadent flavour, they also have a perfect crinkly top which to me is the signature of a good brownie!

What makes a Brownie Fudgy?

Fudgy brownies have a higher ratio of butter, eggs and chocolate to flour compared to a chocolate cake. The higher content of butter, eggs and chocolate makes the brownies super dense, rich and fudgy compared to a cake which is a lot lighter and spongier.

If you prefer more cake like brownies to fudgy brownies you can increase the flour to 1 1/2 cups in this recipe. The baking time will be the same.

Fudgy Brownies

Fudgy Chocolate Brownies Variations

Raspberry Chocolate Brownies

Fold 1/2 Cup of frozen raspberries through the brownie batter.

Double Chocolate Brownies

Add 1/2 Cup of dark chocolate chips or white chocolate to the brownie batter or sprinkle it over the top before it goes in the oven.

Nut Brownies

Add 1/4 Cup of your favourite nuts to the brownie batter or sprinkle over the top before baking.

Salted Caramel Brownies

To Make delicious Salted Caramel Brownies follow this recipe here.

What to Serve with Chocolate Brownies

Caramel Sauce poured over brownies

History of Chocolate Brownies

Why do they call brownies brownies?

There are a few different theories as to why brownies are called brownies. One theory is they got the name simply by their appearance.

Who Invented Brownies?

It is thought Bertha Palmer invented Chocolate Brownies when she asked a Pastry Chef or the Palmer House Hotel owned by her husband to make a small cake like dessert. The name brownie wasn’t given until some years later.

Chocolate Brownie Ingredients

Fudgy Brownie Ingredients

11 oz / 300g Dark Chocolate – Use a really good quality bar of dark chocolate for the best flavour.

225g | 1 Cup | 2 Sticks Butter – Room temperature or straight out of the fridge is fine.

400g | 2 Cups Sugar

5 Eggs

125g | 1 Cup Flour

1 tsp Salt – Salt helps to round out the chocolate flavour so make sure not to miss it!

3 Tbsp Unsweetened Cocoa Powder

How to Make Fudgy Chocolate Brownies

Chop your chocolate and butter into small pieces and add to a medium sized heat proof bowl. Melt this either in the microwave, stirring in between, or over a saucepan filled with a few inches of boiling water.

Chocolate and butter in a bowl

Once the butter and chocolate have completely melted remove it from the heat or microwave, give it a good stir and set to the side to cool.

melted chocolate and butter in a bowl

In a clean bowl or the bowl of your stand mixer add the sugar and eggs. Beat this on medium speed for a few minutes until it gets light and frothy.

This is the secret to getting the crinkly top to your chocolate brownie!

eggs and sugar in a bowl

Pour the melted chocolate and butter into the bowl with the beaten eggs and sugar. Use your mixer to combine these ingredients together. If your butter and chocolate is still very hot let it cool down more so it doesn’t cook the eggs.

Lastly add the dry ingredients to the bowl, the flour, cocoa powder and salt.

Mixing brownie batter

Gently fold the dry ingredients into the batter, being really careful not to over mix or you’ll create tough brownies. Stop mixing as soon as you no longer see any dry flour.

Pour the brownie batter into a lined and greased 8″ or 20cm square baking pan. Place it into a 180C / 350F oven for about 60 minutes or until a cake tester comes out with only a few crumbs.

brownie batter
brownie batter in pan

Let the brownie cool completely in the baking pan before removing it.

Use a sharp knife to cut it into 16 pieces.

brownie

How to know when Brownies are done?

Use a cake tester

Brownies are done when a cake tester inserted into the center of the brownie comes out with a few crumbs stuck to it. This is different to a cake in that you would wait until the cake tester comes out clean. This ensures a fudgy brownie that isn’t over done with a softer gooey center and chewy edges!

Set a timer

This recipe has been tested for the perfect oven time but all ovens are slightly different. Set your timer for 50 minutes which is 10 minutes before they should be done. Give them a check with your cake tester or tooth pick and if raw batter sticks they’ll need longer. If only a few moist crumbs stick then it’s time to take them out!

How to store Chocolate Brownie

Store your brownie at room temperature in an airtight container for up to 3 days. Do not store your brownie in the fridge. After 3 days it can become stale but a quick zap in the microwave can freshen it up.

Common Questions about Fudgy Chocolate Brownies

What is the secret to Chewy Brownies

Perfect brownies should be fudgy in center and chewy around the edges. If you like super chewy brownies you can bake these brownies for about 10 minutes longer to make them chewier.

What to do if Brownies are undercooked?

Brownies are suppose to be a little ‘under cooked’ in the way that they are super fudgy in the center. If you prefer them cooked more than this you can place them back into the oven for a few more minutes but rest assured they are ‘fully cooked’.

What is the trick to gooey brownies?

If you like super gooey brownies under bake your brownie recipe by about 10 minutes. This will make them super fudgy and gooey.

Equipment to make these Brownies

Stand Mixer or Hand Mixer – The secret to crinkly tops on a brownie is beating your eggs and sugar together until light and fluffy. This can be done by hand but it’s so much easier to use a hand mixer or a stand mixer.

8″ or 20cm Square Baking Pan – These brownies are thick, making for the fudgiest centers and chewy edges. If you don’t have a 8″ or 20cm square baking pan you can instead use a 8″ round cake pan or a 9×13″ or 23x33cm rectangle cake pan. If you use a rectangle baking pan the brownies will be a lot thinner and take about 40 minutes to bake.

More Brownie Recipes

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

Yield: 16 pieces
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Decadently rich,  fudgy chocolate brownies with the perfectly crackly crunchy top. Extremely indulgent and delicious, these are a must try!

Ingredients

  • 11oz / 300g Dark Chocolate
  • 2 Sticks / 1 Cup / 225g Butter
  • 2 Cups / 400g White Sugar
  • 5 Eggs
  • 1 Cup / 125g Standard All Purpose Flour
  • 1 tsp Salt
  • 3 Tbsp Unsweetened Cocoa Powder

Instructions

  1. Cut the butter and chocolate into small pieces so it will melt quicker.
  2. Add the butter and chocolate to a medium sized heat proof bowl and melt either in the microwave for 30 seconds blasts, stirring in between or over a small saucepan of boiling water.
  3. Once melted set to the side to cool.
  4. In a clean bowl or the bowl of your stand mixer add the sugar and eggs.
  5. Beat on medium speed with a hand mixer or your stand mixer until light and frothy. This is what creates the crinkly top the chocolate brownies.
  6. Pour the melted chocolate and butter into the bowl with the beaten eggs and sugar. Use your mixer to combine these ingredients together. If you chocolate and butter is still hot let it cool for longer so it doesn't cook the eggs.
  7. Lastly add the dry ingredients to the bowl, the flour, cocoa powder and salt. This is also the time to add any extras like chocolate chips or nuts.
  8. Gently fold the dry ingredients into the batter, being really careful not to over mix or you’ll create tough brownies. Stop mixing as soon as you no longer see any dry flour.
  9. Pour the brownie batter into a lined and greased 8″ or 20cm square baking pan. Place it into a 180C / 350F oven for about 60 minutes or until a cake tester comes out with only a few crumbs.
  10. Let the brownie cool completely in the baking pan before removing it.
  11. Use a sharp knife to cut it into 16 pieces.

Notes

Brownie Variations

  • 1/2 Cup Chocolate Chips
  • 1/4 Cup Chopped Nuts
  • 1/2 Cup Frozen Raspberries

Storing the Chocolate Brownies

Store your brownie at room temperature in an airtight container for up to 3 days. Do not store your brownie in the fridge. After 3 days it can become stale but a quick zap in the microwave can freshen it up.

Freezing the Chocolate Brownies

The Chocolate Brownies can easily be frozen. Keep them in an airtight container or bag and place into the freezer for up to 3 months. When you want to serve the brownies just remove them from the freezer and warm them up gently in the microwave. Perfect served for dessert with a scoop of ice cream!

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Nutrition Information:
Yield: 16 Pieces Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 263mgCarbohydrates: 43gFiber: 2gSugar: 34gProtein: 4g

Nutrition information is estimated and not always correct

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