If you have a serious sweet tooth and a love for rich, chocolatey desserts, this Fudgy Chocolate Brownies Recipe is about to become your new obsession. These brownies are the perfect blend of intense cocoa flavor and irresistibly soft, fudgy texture, making every bite a decadent experience without being overly sweet. Trust me, once you try this recipe, you’ll see why it’s often called one of the best brownies around.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieving the perfect balance of moistness, richness, and that beautiful deep chocolate color. Each component plays its part to bring you that ultimate fudgy bite.
- ¾ cup (105 g) dark chocolate: Use 50% dark or semi-sweet chocolate chips for a smooth, velvety base.
- ¾ cup (90 g) flour: Regular all-purpose flour provides the structure without making the brownies cakey.
- ½ tsp salt: Enhances the chocolate flavor and balances sweetness.
- ½ cup (113 g) unsalted butter: Melted or room temperature butter adds richness and moisture.
- ¼ cup (53 g) unflavored vegetable oil: Canola oil works well to maintain fudginess and tenderness.
- ½ cup (100 g) soft brown sugar: Packed brown sugar offers a subtle caramel undertone to the brownies.
- ⅔ cup (75 g) unsweetened cocoa powder: Natural cocoa powder delivers that intense chocolate flavor.
- 1 tsp coffee powder: Coffee deepens the chocolate notes without adding any noticeable coffee taste.
- 1 tsp vanilla essence/extract: Adds warmth and rounds out the flavor profile beautifully.
- 1 cup (200 g) white sugar: Granulated sugar balances sweetness and helps create a crackly top.
- 2 large eggs: Room temperature eggs provide structure and moisture while keeping brownies tender.
How to Make Fudgy Chocolate Brownies Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 160 °C (320°F) with the fan on. Grease an 8-inch square cake tin, then line it with baking paper, leaving some overhang on two opposite sides. This simple trick makes it much easier to lift the brownies out later without breaking them.
Step 2: Mix the Dry Ingredients with Chocolate Chunks
Chop the dark chocolate into roughly ¼ inch pieces. In a bowl, sift together the flour and salt, then stir in those chocolate chunks. Setting this mixture aside will make the next step easier.
Step 3: Melt the Butter and Combine the Wet Ingredients
In a microwave-safe bowl, combine the butter, vegetable oil, cocoa powder, brown sugar, coffee powder, and vanilla extract. Give it a quick stir, then heat in short 20-second bursts, stirring between each until smooth, liquid, and hot to the touch. Be patient here — this helps the cocoa dissolve beautifully and intensifies the flavor.
Step 4: Whip Eggs and White Sugar
In a separate bowl, beat together the eggs and white sugar on medium-high speed for about 3 minutes. The mixture should become light and creamy, which is key for adding air and lightness to balance the fudgy texture.
Step 5: Combine the Chocolate Mixture with the Egg Mixture
Gently fold the melted chocolate mixture into the whipped eggs and sugar until just combined. Be careful to mix softly — overmixing here can make your brownies less indulgently fudgy.
Step 6: Add Dry Ingredients and Extra Chocolate
Next, fold in the flour, salt, and chopped chocolate from earlier. The goal is to mix just enough to combine everything without stirring too vigorously, so your brownies stay moist and dense rather than cakey.
Step 7: Bake Your Brownies
Pour the batter into your prepared pan and gently shake it to level the surface. Tap the pan lightly on the counter to release any air bubbles that might create holes. Bake for 22 to 25 minutes depending on your preferred fudginess — I recommend sticking close to 22 minutes for that perfect gooey center. A toothpick inserted into the middle should come out dirty, not clean.
Step 8: Cool and Slice
Allow your brownies to cool in the pan for a full hour so they firm up nicely and slice beautifully. Use the overhanging baking paper to lift the slab from the pan, then cut into 16 glorious squares and get ready to indulge.
How to Serve Fudgy Chocolate Brownies Recipe
Garnishes
For an extra touch of decadence, sprinkle your brownies with a pinch of flaky sea salt or a light dusting of powdered sugar. Adding a handful of chopped nuts or drizzling with caramel or melted chocolate can also elevate your presentation and flavor.
Side Dishes
Brownies love company! Serve them alongside a scoop of vanilla or coffee ice cream for a welcome contrast of temperatures and textures. Fresh berries or whipped cream also pair wonderfully, cutting through the richness and brightening the plate.
Creative Ways to Present
Think beyond squares. Cut your Fudgy Chocolate Brownies Recipe into hearts for a special occasion or make brownie bites by cutting smaller cubes and topping them with frosting or ganache. You can even layer them into a trifle with cream and berries for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover brownies fresh by storing them in an airtight container at room temperature for up to 3-4 days. This helps them retain their fudgy texture and rich flavor without drying out.
Freezing
If you want to save some brownies for later, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months and will thaw perfectly for a quick treat.
Reheating
To warm your brownies, pop them in the microwave for about 15-20 seconds or heat in a low oven at 150 °C (300 °F) for 5-7 minutes. This brings back that soft, gooey feel like they just came out of the oven.
FAQs
Can I substitute the dark chocolate with milk chocolate in the Fudgy Chocolate Brownies Recipe?
While you can use milk chocolate, keep in mind it’s sweeter and less intense, which will change the flavor balance and may make the brownies less rich and fudgy. Dark chocolate is preferred for that deep chocolate hit.
Why is coffee powder included in the recipe?
The coffee powder enhances the chocolate flavor, making it taste deeper and more complex, but it won’t taste like coffee. It’s a little secret that brings out the best in your brownies.
What happens if I overmix the batter?
Overmixing develops the gluten in the flour too much and incorporates too much air, leading your brownies to be cakier and less fudgy. Gentle folding is key to that perfect texture.
Can I make these brownies gluten-free?
You can experiment with gluten-free flour blends, but results might vary. Look for all-purpose gluten-free mixes that include xanthan gum for better structure and texture.
How do I know when the brownies are done baking?
Insert a toothpick in the center — it should come out with a few moist crumbs but not wet batter. Underbaking slightly helps keep the brownies wonderfully fudgy rather than dry.
Final Thoughts
There’s nothing quite like a warm, luscious brownie straight from the oven, and this Fudgy Chocolate Brownies Recipe delivers that experience perfectly every time. Whether you’re baking for a crowd or just treating yourself, these brownies will satisfy your chocolate cravings and keep you coming back for more. Go ahead, whip up a batch and share the joy of fudgy chocolate happiness with those you love!
Print
Fudgy Chocolate Brownies Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This fudgy brownie recipe yields rich, moist, and intensely chocolatey brownies with a perfectly balanced sweetness. Using both dark chocolate chunks and cocoa powder, these brownies are indulgent yet not overwhelmingly sweet, featuring a wonderfully fudgy texture achieved through careful mixing and baking. Ideal for chocolate lovers looking for a reliable and easy-to-make treat.
Ingredients
Chocolate and Dry Ingredients
- ¾ cup (105 g) dark chocolate (50% dark or semi-sweet chocolate chips)
- ¾ cup (90 g) all-purpose flour
- ½ tsp salt
- ⅔ cup (75 g) unsweetened natural cocoa powder
- 1 tsp coffee powder
Fat and Sugars
- ½ cup (113 g) unsalted butter (room temperature or melted)
- ¼ cup (53 g) unflavored vegetable oil (canola recommended)
- ½ cup (100 g) soft brown sugar (packed)
- 1 cup (200 g) granulated white sugar
Other Ingredients
- 2 large eggs (room temperature)
- 1 tsp vanilla essence or extract
Instructions
- Prepare the Pan: Preheat your oven to 160 °C (320°F) with the fan on. Grease an 8-inch square cake tin and line it with baking paper, leaving some overhang on two opposite edges to easily lift the brownies out after baking.
- Combine Dry Ingredients and Chocolate: Chop the dark chocolate into ¼ inch chunks. In a bowl, sift together flour and salt, then mix in the chocolate chunks. Set aside.
- Make Chocolate Mixture: In a microwave-safe bowl, combine butter, vegetable oil, cocoa powder, soft brown sugar, coffee powder, and vanilla essence. Mix the ingredients and microwave in 20-second bursts, stirring between each, until the mixture is fully melted, warm, and smooth. Set aside to cool slightly.
- Beat Eggs and Sugar: In a separate bowl, add white granulated sugar and eggs. Beat with a mixer on medium-high speed for 3 minutes until the mixture is light, creamy, and slightly thickened.
- Combine Wet Mixtures: Gently fold the cooled chocolate mixture into the beaten egg and sugar mixture until just combined.
- Incorporate Dry Ingredients: Carefully fold the flour, salt, and chocolate chunk mixture into the batter until just combined, taking care not to overmix to maintain fudginess over cakey texture.
- Bake the Brownies: Pour the batter into the prepared tin, shake gently to level the surface, and lightly tap on the countertop to remove large air bubbles. Bake for 22-25 minutes depending on desired fudginess; a toothpick inserted should come out with moist crumbs.
- Cool and Serve: Allow the brownies to cool in the tin for 1 hour so they can firm up. Use a thin knife to loosen the edges, then lift the brownies out using the baking paper overhang. Slice into 16 pieces and enjoy.
Notes
- Use gram measurements for best accuracy as cup measurements are approximate.
- Heating the chocolate mixture carefully in short bursts prevents butter from burning.
- Do not overmix after adding dry ingredients to keep brownies fudgy rather than cakey.
- Baking time affects fudginess: 22 minutes for very fudgy, up to 25 minutes for slightly firmer brownies.
- Butter can be room temperature or melted; both work fine.
- If your oven lacks a fan, bake at 170 °C (338°F) without fan.
