Fudgy Homemade Chocolate Brownies
These decadent squares strike the perfect balance between chewy edges and a melt-in-your-mouth center. Unlike cakey brownies, this recipe delivers intense chocolate flavor with a dense, moist texture that keeps you coming back for more.
Ingredients
- 100 g brown sugar
- 105 g caster sugar (superfine)
- 100 g salted butter
- 160 g dark cooking chocolate, chopped
- 2 large eggs (room temperature, 55g each)
- 1 egg yolk
- 115 g all-purpose flour (plain flour)
- 25 g cocoa powder, sifted
- 7 g vanilla extract
- 130 g walnuts, chopped optional
- 200 g dark cooking chocolate, chopped for topping
Instructions
- Preheat your oven to 170°C / 350°F (190°C / 375°F for no fan). Spray a 22cm / 9-inch square baking tin with oil and line it with baking paper.
- Melt sugars and butter: In a heatproof bowl, combine brown sugar, white sugar, butter, and chopped chocolate. Microwave in 30-second intervals, stirring with a whisk until smooth.
- Whisk in eggs: Add the eggs and egg yolk, whisking until fully incorporated.
- Mix dry ingredients: Gently fold in flour, cocoa powder, vanilla extract, and walnuts (if using). Avoid overmixing to keep the texture fudgy.
- Bake: Pour the batter into the prepared tin and sprinkle with extra chopped chocolate. Bake for 25 minutes—the center should be slightly gooey.
- Cool and slice: Let the brownies cool completely, then refrigerate for 2 hours for clean cuts. Slice into 3x3 squares and serve chilled or at room temperature.
Notes
For extra fudginess, slightly underbake the brownies. A toothpick inserted should have moist crumbs—not wet batter.