Fudgy Easy Chocolate Brownies
Fudgy Easy Chocolate Brownies
Ingredients
- 200 g unsalted butter, cut into cubes
- 200 g dark chocolate chips or melts, (US: semi-sweet chocolate)
- 1 cup brown sugar, loosely packed
- 3 eggs, not cold
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder, sifted
- 1 pinch salt
- 180 g dark chocolate, chopped, optional
- 1 1/2 cups chopped walnuts, optional
Instructions
- 1
Line a 20cm/9” square pan with parchment paper, ensuring there is an overhang on the sides to easily lift the brownies later.
⏱️ 2 min
- 2
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan-assisted oven.
⏱️ 10 min•🌡️ 180
- 3
In a microwave-safe bowl, combine the cubed unsalted butter and dark chocolate chips. Microwave in 3-4 intervals of 30 seconds, stirring well after each interval, until completely melted and smooth.
⏱️ 3 min
- 4
Stir the brown sugar into the melted butter and chocolate mixture until well combined. This step helps to cool down the mixture slightly.
⏱️ 1 min
- 5
Add the not-cold eggs one at a time, mixing well after each addition until fully incorporated. The batter will thicken slightly.
⏱️ 2 min
- 6
Stir in the vanilla extract, all-purpose flour, sifted cocoa powder, and a pinch of salt until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
If using, quickly stir in the chopped dark chocolate or chopped walnuts into the batter.
⏱️ 1 min
- 8
Pour the brownie mixture evenly into the prepared square pan.
⏱️ 1 min
- 9
Bake for 24 minutes for really gooey brownies, 28 minutes for fudgy brownies (the recommended texture), or 32 minutes for less fudgy but still moist brownies, similar to a fudge cake.
⏱️ 28 min•🌡️ 180
- 10
Allow the brownies to cool completely in the pan. This is crucial for them to set properly and achieve the desired fudgy texture.
⏱️ 60 min
- 11
Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan.
⏱️ 1 min
- 12
Cut the brownies into 9 or 16 squares, depending on your desired serving size.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Easy Chocolate Brownies
- 200 g unsalted butter, cut into cubes
- 200 g dark chocolate chips or melts, (US: semi-sweet chocolate)
- 1 cup brown sugar, loosely packed
- 3 eggs, not cold
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder, sifted
- 1 pinch salt
- 180 g dark chocolate, chopped, optional
- 1 1/2 cups chopped walnuts, optional
Instructions
- 1
Line a 20cm/9” square pan with parchment paper, ensuring there is an overhang on the sides to easily lift the brownies later.
⏱️ 2 min - 2
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan-assisted oven.
⏱️ 10 min•🌡️ 180 - 3
In a microwave-safe bowl, combine the cubed unsalted butter and dark chocolate chips. Microwave in 3-4 intervals of 30 seconds, stirring well after each interval, until completely melted and smooth.
⏱️ 3 min - 4
Stir the brown sugar into the melted butter and chocolate mixture until well combined. This step helps to cool down the mixture slightly.
⏱️ 1 min - 5
Add the not-cold eggs one at a time, mixing well after each addition until fully incorporated. The batter will thicken slightly.
⏱️ 2 min - 6
Stir in the vanilla extract, all-purpose flour, sifted cocoa powder, and a pinch of salt until just combined. Be careful not to overmix.
⏱️ 2 min - 7
If using, quickly stir in the chopped dark chocolate or chopped walnuts into the batter.
⏱️ 1 min - 8
Pour the brownie mixture evenly into the prepared square pan.
⏱️ 1 min - 9
Bake for 24 minutes for really gooey brownies, 28 minutes for fudgy brownies (the recommended texture), or 32 minutes for less fudgy but still moist brownies, similar to a fudge cake.
⏱️ 28 min•🌡️ 180 - 10
Allow the brownies to cool completely in the pan. This is crucial for them to set properly and achieve the desired fudgy texture.
⏱️ 60 min - 11
Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan.
⏱️ 1 min - 12
Cut the brownies into 9 or 16 squares, depending on your desired serving size.
⏱️ 2 min