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Soft Gooey Fudgy Brownies

May 15, 2015 by ChiChi Dodoo 6 Comments

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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.

DSC_2463

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. 

Vanilla-adds flavour

Salt-Enhances the flavour of the brownie.  

Soft Gooey Fudgy Brownies

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.

 

Brownie Battter

Fold in the flour and cocoa powder. Once combined, gently fold in chocolate chunks. 

Brownie Batter

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. 

Brownie Batter

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. 
Soft Gooey Fudgy Brownies

For Brownie recipes, check these out:

Rocky Road Brownies
Soft Fudgy Brownie Cookies
Marbled Cheesecake Brownie
Hot Fudge Brownie Sundae

Soft Gooey Fudgy Brownies

Soft Gooey Fudgy Brownies

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.
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Course: Dessert
Cuisine: American
Keyword: Brownies, Fudgy Brownies
Servings: 8 brownies
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Servings: 8 brownies
Calories:

Ingredients

  • 160 grams (â…” 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 (â…” 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

Instructions

  • 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 paper out of the tin using the overhang on the sides and cut into squares.

Video

Notes

Recipe and photos updated 26/05/2022
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi

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Comments

  1. June @ How to Philosophize with Cake says

    May 16, 2015 at 1:00 pm

    Mmm those look terrific! So fudgy and thick. Nothing like a classic 🙂

    Reply
    • Avatar photoChiChi Dodoo says

      May 17, 2015 at 9:14 pm

      Thank you June 🙂

      Reply
  2. Amanda says

    May 16, 2015 at 4:28 pm

    I could eat this whole batch of brownies, they look so delicious!!!

    Reply
    • Avatar photoChiChi Dodoo says

      May 17, 2015 at 9:18 pm

      Thank you Amanda :-). They truly are delicious

      Reply
  3. Dorothy @ Crazy for Crust says

    May 17, 2015 at 1:40 pm

    That gooey center is making me DROOL! Love these!

    Reply
    • Avatar photoChiChi Dodoo says

      May 17, 2015 at 9:14 pm

      Thank you Dorothy 🙂

      Reply

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