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

Scale

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

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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.