These fudge brownies are soft, chocolatey and stay moist for days. Melted dark chocolate and cocoa powder give these brownies their rich intense flavour. Hands down these are the best brownies you will ever taste.
Brownies are my favourite chocolate dessert. This one bowl recipe can be whipped up in no time. I love brownies warm with cream poured over. They are also delicious just on their own, or drizzled with caramel, biscoff sauce or a chocolate ganache. The flavour variations are endless. You can add in nuts, marshmallows or even layer on cheesecake.
Ingredients you will need for the Brownies
Dark Chocolate– Adds fudginess to the brownies. Use your favourite dark chocolate for this recipe. I used a combination of chocolate bars and chips.
Butter- This contributes to the richness of the brownie.
Sugar- It adds sweetness and balances the bitter cocoa powder. l use both white and brown sugar. The molasses in the brown sugar adds in a nice flavour. You can use all white sugar for this recipe for a chewier brownie.
Eggs – They add richness and provide structure to the brownies
Cocoa powder– Adds a deeper chocolate flavour to the brownies.
Flour- This recipe uses plain or all purpose flour. It uses just enough to bind the batter together.
Salt-Enhances the flavour of the brownie.
How to make the Brownies
First pre-heat your oven to 180 degrees Celsius. Line the bottom and sides of an 8-inch square baking tin with baking paper, leaving an overhang on the sides.
In a large saucepan, melt butter and chocolate. Remove from the heat and leave to cool for 10 minutes.
Stir in sugar in chocolate mixture. Beat in eggs, until the mixture comes together into a smooth batter. Add in vanilla extract. Sift cocoa powder and flour into chocolate mixture.
Fold in the flour and cocoa powder. Once combined, gently fold in chocolate chunks.
Pour the brownie batter into the baking tin and spread evenly into the edges. Bake in the centre oven track for 30 minutes. Allow to cool before slicing.
How to store
- At room temperature, store in an airtight container for up to 5 days.
- In the fridge they will last up to 2 weeks.
- To freeze, wrap individually in plastic wrap, then foil and place in an airtight bag and freeze.
For Brownie recipes, check these out:
Soft Gooey Fudgy Brownies
- 160 grams (⅔ cup) unsalted butter, room temperature
- 185 grams (6.6 ounces) dark chocolate, 70%
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 80 grams (⅔ cup) plain or all purpose flour
- 50 grams (½ cup) cocoa powder
- ½ teaspoon salt
- 100 grams (3.6 ounces) milk or semi sweet chocolate chips
- Pre-heat oven to 180 degrees Celsius. Line the bottom and sides of an 8-inch square baking tin with baking paper, leaving an overhang on the sides.
- In a saucepan over medium heat, melt the butter and chocolate. Remove from heat and leave to cool for about 10 minutes.
- Stir granulated and brown sugar into the chocolate mixture. Whisk in eggs one at a time. Add vanilla extract. Fold in flour, cocoa powder and salt. Once combined gently fold in chocolate chips.
- Pour the brownie batter into the baking tin, spreading evenly to the edges.
- Bake for roughly 30 minutes or until a toothpick inserted in the centre of the brownie comes out with a few moist crumbs. Remove from oven and allow to cool completely. Lift the baking powder out of the tin using the overhang on the sides and cut into squares.