Fudgy Brownies from Scratch – Who doesn’t love a rich, chocolatey brownie that’s dense, moist, and fudgy? These Fudgy Brownies from Scratch are the perfect indulgence for chocolate lovers. Made with simple ingredients, this recipe is easy to follow and yields deliciously decadent brownies that will satisfy your sweet cravings.
I remember the first time I made these Fudgy Brownies from Scratch, my husband was blown away by how delicious they were. He said they tasted like they came straight from a gourmet bakery! Ever since then, these brownies have become a staple in our household, and we make them every time we want to indulge in something sweet and chocolatey. Our little family loves them so much that we’ve even started gifting them to friends and family during the holidays. Trust me, once you try these brownies, you won’t want to go back to store-bought ones!
Why These Fudgy Brownies from Scratch Are Worth Making?
These Fudgy Brownies from Scratch are worth making for several reasons. Firstly, they’re incredibly easy to make, even for novice bakers. Secondly, the recipe uses simple and readily available ingredients, which means you can whip up a batch anytime you’re in the mood for something sweet. Thirdly, the brownies are moist, fudgy, and bursting with rich chocolate flavor, making them an absolute delight to eat. Finally, they’re versatile enough to be enjoyed as a dessert or a snack, and can be paired with a scoop of ice cream or a cup of coffee for a truly indulgent experience.
Ingredients:
- 200g (7 oz.) block dark or semi-sweet chocolate, roughly chopped
- 125g (4.5 oz. / ½ cup) unsalted butter, softened
- 120g (½ cup) caster sugar / superfine sugar
- 110g (½ cup) brown sugar, packed
- 2 large eggs
- 1 tsp (5g) vanilla extract
- 50g (½ cup) unsweetened cocoa powder
- 75g (½ cup) plain flour / all-purpose flour
- ½ tsp (3g) salt
Directions:
Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there’s at least 3 cm (1 inch) overhang for easy removal of the brownie.
Place chopped chocolate in a small heat-proof bowl. Microwave for 1 minute on full power. Stir well. Microwave for another 30 seconds. Stir until smooth. If needed, microwave in further 10 seconds bursts until completely melted. Set aside.
Place softened butter and sugars in a large mixing bowl. Using a whisk (or a hand-held electric mixer), cream the butter and sugar until well combined. Add the eggs one at a time, whisking well in between, until pale and creamy. Add vanilla and whisk until combined.
Add the melted chocolate and whisk well. Stir through cocoa powder, flour, and salt until the batter is thick and combined.
Scrape the batter into the prepared baking tin and spread out evenly. Bake for 30-35 minutes or until the brownie doesn’t wobble when moved. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
Notes:
- For best results, use good quality chocolate with at least 60% cocoa solids.
- You can use either dark or semi-sweet chocolate in this recipe. If you prefer a less intense chocolate flavor, use semi-sweet chocolate.
- Make sure to soften the butter before using it in the recipe. If you forget to soften the butter, you can soften it quickly by microwaving it in 5-10 second bursts until it reaches room temperature.
- Be careful not to overmix the batter. Mix until the ingredients are just combined, or the brownies will turn out tough.
- Let the brownies cool in the tin for at least 30 minutes before attempting to remove them. This allows them to set and ensures they don’t break apart.
- These brownies are best stored in an airtight container at room temperature for up to 5 days.
In conclusion, these fudgy brownies from scratch are an absolute delight for any chocolate lover. They’re easy to make and require simple ingredients that you probably already have in your pantry. With a crispy top and a gooey center, these brownies are perfect for any occasion or just when you’re in the mood for something sweet. Whether you enjoy them warm with a scoop of vanilla ice cream or cold with a glass of milk, you’ll surely be in for a treat. Give this recipe a try and see for yourself why these brownies have become a household favorite.
FAQ
How do I know when the brownies are done?
The brownies are done when they don’t wobble when moved. You can also test them by inserting a toothpick into the center – if it comes out with a few moist crumbs attached, they’re done.
Can I use milk chocolate instead of dark or semi-sweet?
You can use milk chocolate, but the brownies will be much sweeter and less intense in chocolate flavor. If you prefer a less intense flavor, milk chocolate is a good option.
Can I add nuts or other mix-ins?
Absolutely! You can add chopped nuts, chocolate chips, or any other mix-ins you like. Just stir them in at the end with the flour and cocoa powder.
How should I store the brownies?
The brownies are best stored in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can store them in the fridge for up to a week or in the freezer for up to 3 months.
Can I make these brownies gluten-free?
You can try substituting the plain flour with a gluten-free flour blend, but the texture may be slightly different. You can also use almond flour or coconut flour for a gluten-free option.
Fudgy Brownies from Scratch
Ingredients
- 200 g 7 oz. block dark or semi-sweet chocolate, roughly chopped
- 125 g 4.5 oz. / ½ cup unsalted butter, softened
- 120 g ½ cup caster sugar / superfine sugar
- 110 g ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp 5g vanilla extract
- 50 g ½ cup unsweetened cocoa powder
- 75 g ½ cup plain flour / all-purpose flour
- ½ tsp 3g salt
Instructions
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brownie.
- Place chopped chocolate in a small heat-proof bowl. Microwave for 1 minute on full power. Stir well. Microwave for another 30 seconds. Stir until smooth. If needed, microwave in further 10 seconds bursts until completely melted. Set aside.
- Place softened butter and sugars in a large mixing bowl. Using a whisk (or a hand-held electric mixer), cream the butter and sugar until well combined. Add the eggs one at a time, whisking well in between, until pale and creamy. Add vanilla and whisk until combined.
- Add the melted chocolate and whisk well. Stir through cocoa powder, flour, and salt until the batter is thick and combined.
- Scrape the batter into the prepared baking tin and spread out evenly. Bake for 30-35 minutes or until the brownie doesn't wobble when moved. Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
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