Get rid of the box and make these fudgy brownies from scratch! These are super chocolatey, chewy, and addictive! The intense chocolate flavor and crackly tops are hard to resist!
What You Need To Make These Fudgy Brownies
Dark OR semi-sweet chocolate: To perfectly balance out the sweetness of the brownies. I recommend using high-quality chocolate suitable for melting.
Unsalted butter: Allows you control the measure of salt. If using salted butter, omit the salt.
Caster sugar (superfine sugar) plus brown sugar: I love how the caster sugar gives the brownies some structure (those shiny and crackly tops!) and the sugar makes the brownies super fudgy.
Vanilla essence OR vanilla extract
Unsweetened cocoa powder: Only use a high-quality unsweetened cocoa powder like Hershey’s brand that is suitable for baking.
Plain flour / all-purpose flour
How To Make Fudgy Brownies
Step 1: Combine the butter and sugar/s. For this, I use a basic whisk, but you are welcome to use a hand-held electric mixer or a stand mixer.
Step 2: To the mixture, add the eggs one at a time, mixing well between each addition.
Step 3: Whisk in the vanilla until you have a pale and creamy mixture.
Step 4: In the microwave, melt the chopped chocolate, making sure to melt it in slow bursts. Stir in between to prevent it from seizing or burning.
If melting the chocolate in a double boiler, make sure to fill a small saucepan a quarter of the way up with water. In a heatproof bowl over the pot of water, place the chocolate. Stir until the chocolate is melted.
Step 5: At this point, the chocolate should be lump-free and smooth.
Step 6: Into the butter mixture, pour the melted chocolate and mix until blended.
Step 7: Then, add the cocoa powder along with the flour and salt.
Step 8: Mix well using a wooden spoon until everything is incorporated.
Step 9: Into a square cake tin, scrape the batter, then bake until the top is shiny and crackly and wobbles a little.
Why these brownies are fudgy?
Brown sugar, melted chocolate, and butter! The brown sugar keeps the brownies fudgy once baked. While the melted chocolate gives them an intense chocolate flavor and a higher fat content. And butter keeps the brownies thick and fudgy.
How to identify if the brownie is fudgy or undercooked?
Once the brownies are cooked, they’ll have a shiny, crackly top. Dark patches especially in the middle are an indicator that the brownie is undercooked. Also, the brownie should wobble a little and not sink.
How to achieve crackly tops?
The key to having shiny tops is to completely incorporate the sugar into the butter. And the melted chocolate creates a shiny and crackly top.
How to properly slice the brownies?
Completely cool the brownies and use a serrated knife or bread knife to slice the brownie without ruining the top.
How to store brownies?
Place the brownies in an airtight container and store them for up to 7 days at room temperature.
To freeze, transfer the prepared batter into an airtight container and freeze for up to 3 months. Before baking, thaw in the fridge overnight, then bake as instructed.
- 125 grams unsalted butter, softened 4.5 ounces or ½ c.
- 200 grams block of dark or semi-sweet chocolate, roughly chopped 7 ounces
- ½ c. caster sugar
- 2 eggs
- ½ c. brown sugar lightly packed
- 1 tsp vanilla essence OR ½ tsp vanilla extract
- ½ tsp salt
- ½ c. unsweetened cocoa powder
- ½ c. plain flour or all-purpose flour
- Set the oven to 320 degrees F or 160 degrees C (fan/convection). If using a standard oven, preheat it to 355 degrees F or 180 degrees C.
- Using the baking paper, line a greased 20 cm or 8-inch square tin, leaving at least 3 cm or 1-inch overhang.
- In a small heat-proof bowl, place the chopped chocolate and heat in the microwave for a minute on full power. Stir and microwave for another 30 seconds. Stir again until smooth. You can microwave in 10 seconds burst if needed until completely melted. Set aside.
- In a large mixing bowl, combine the softened butter and sugars using a whisk until well blended. You can also use a hand-held electric mixer if desired. Then, add the eggs one at a time, beating until the mixture is creamy and pale. Next, whisk in the vanilla until blended.
- Then, add the melted chocolate and mix until fully incorporated. Add the cocoa powder, flour, and salt. Mix until the batter is thick.
- Into the prepared baking tin, scrape the batter, evenly spreading it out. Bake in the preheated oven for about 30 to 35 minutes or until the brownie does not wobble when moved.
- Let the brownie cool for 30 minutes in the tin before placing it on a wire rack to cool fully.