Baking · Chocolate

Chocolate Fudge Brownies

What Jessica Baked Next

Chocolate fudge brownies made with cocoa powder and melted dark chocolate for a crisp, chewy exterior and divine, molten centre. 

Everyone has their idea of certain qualities and characteristics the “perfect” brownie should have, this recipe produces a gorgeously fudgy and squidgy texture.

When I first tested this brownie recipe out I wasn’t entirely confident on how long to bake it for. Baking your brownies to the correct texture can prove a difficult task. A cake tester when inserted right into the centre of the brownie should when removed have a few moist crumbs attached. If the brownie is not fully baked then the cake tester will come out covered in raw batter. I find usually about 40-45 minutes in my oven is about the perfect timing.

You’ll need to leave the brownie once they’re baked for at least six hours or overnight. If I’m patient enough, I usually leave mine overnight and doing this makes slicing the brownies a lot easier and this time also allows the brownie to set. As hard as it might be, try to resist eating home-baked brownies until the next day, the flavour and texture improves the longer you leave them.

Though you’ll find there’s plenty of chocolate already in these brownies. Feel free to add chips or chunks of dark, milk or white chocolate or dried fruit and nuts. This is just a base recipe, go ahead and adapt it to make it your own!

When you’re ready to serve the brownies, slice them up and lightly dust with icing sugar. In our house we love brownies served with ice cream or whipped cream and fruit. You don’t really need any sauce as they’ll be rich enough on their own.

Serve these brownies at room temperature or warm them up in the microwave and they’ll go all deliciously gooey!

(Makes 16)

Ingredients:

200g butter, cut into small cubes

200g dark chocolate, coarsely chopped

3 large free-range eggs

2 large free-range egg yolks

115g plain flour

270g caster sugar

35g cocoa powder

Method:

  1. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
  2. Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
  3. Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
  4. In large mixing bowl, mix together the flour and sugar, sift the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined, try not to over mix otherwise this may result in your baked brownies being tough. Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
  5. Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

Recipe from Taste

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Published by What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.

57 thoughts on “Chocolate Fudge Brownies”

  5. Oh my goodness, I am speechless Jessica! These are total brownie perfection. Triple chocolate, fudgy, heavenly deliciousness. Wow! Love the ice cream and caramel on top too!!!

    Reply

  11. There’s nothing that I love more than a perfectly fudge brownie! I had a similar experience at a recent conference–they had the FUDGIEST brownies and I was so stoked to cook up my own batch. I’ll definitely be keeping this version on the books for when that time comes, Jess!

    Reply

  13. Jess! These brownies look perfect. I’m pretty particular about how I like my brownies, and I’m pretty sure these are exactly the way I want mine!

    Reply

  17. Ah, chocolate! How did you know I was craving a fudgy brownie?! I think I have all the ingredients on hand too…this may just be my afternoon project! Thanks, Jess!! 🙂

    Reply

  26. These look insanely molten and fudgey, and loving the thickness as well! I always head straight for the chocolate option on the dessert menu too – SO good <3

    Reply

  28. These look so scrummy. I’ve just made some …..but oh my goodness, how on earth do you manage to wait six hours – or worse – overnight before sampling them?? (Sigh, only another five hours to go)

    Reply

    1. Haha! It’s so good to hear that you’ve made the brownies! 🙂 I find it extremely hard waiting six hours/overnight before tasting, but the brownies are so much easier to slice up if you’re patient!
      I hope you enjoy them, it’ll definitely be worth the wait I promise!

      Reply

  29. Well I left it until 8pm – 7 hours later, and it was worth the wait. Such a good recipe. Well done Jessica, Another success. Xxx

    Reply

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