The Seriously Sinful Fudgy Brownie

The Seriously Sinful Fudgy Brownie: Get Ready to Drool!

I remember the first time I nailed a proper fudgy brownie. The kitchen filled with this intense chocolate aroma, and that first bite? Oh my days! A symphony of rich, gooey, chocolatey goodness. Forget cakey, dry brownies – we're diving headfirst into a batch of seriously sinful Fudgy Brownies that are guaranteed to satisfy any sweet tooth. This recipe prioritizes intense flavour.

Right, so you're craving that perfect, melt-in-your-mouth brownie, but you're probably wondering: How do I get that truly fudgy texture? What's the secret to that irresistible chewy edge? And can I really make amazing Fudgy Brownies From Scratch without messing it all up? Fear not, my friend! This recipe answers those questions and more – it's the ultimate guide to achieving brownie perfection. We're making best ever chewy brownies , trust me!

I've seen other recipes that focus on being quick or using fewer ingredients (and sometimes, that's the goal!), but this recipe is all about maximising the chocolate flavour and achieving that incredible texture. We use a good quality bittersweet chocolate and loads of cocoa powder for that deep, dark intensity. You will taste that this is the Fudgy Brownies Recipe you were looking for. Ready to get baking?

The Seriously Sinful Fudgy Brownie Recipe Card

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:16 brownies

Ingredients:

• cup (2 sticks) / 227g Unsalted Butter, cut into cubes
• ounces / 227g Bittersweet Chocolate (70% cacao), chopped
• /2 cup / 50g Unsweetened Cocoa Powder
• ¼ cups / 250g Granulated Sugar
• ½ cup / 100g Packed Light Brown Sugar
• Large Eggs
• teaspoons Vanilla Extract
• ¾ cup / 90g All-Purpose Flour
• ½ teaspoon Salt
• ¼ teaspoon Baking Powder
• Optional: ½ cup Chocolate Chips (milk, dark, or semi-sweet)

Instructions:

• Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
• Combine butter, chopped bittersweet chocolate, and cocoa powder in a double boiler (or heatproof bowl set over simmering water). Stir occasionally until completely melted and smooth. Remove from heat.
• Let the chocolate mixture cool for a few minutes to prevent scrambling the eggs.
• Whisk in granulated sugar and brown sugar into the slightly cooled chocolate mixture until well combined.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together flour, salt, and baking powder.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in chocolate chips, if using.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
• Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

Nutrition Facts

Calories:293 kcal

Protein:3.3 g

Fat:9.3 g

Carbs:28.0 g

Fiber:3.4 g

Sugar:0.0 g

Sodium:56 mg

Recipe Info

Category:Dessert

Cuisine:American

Ingredients You'll Need for Fudge Chocolate Brownies

Here's what you'll need to whip up these beauties. No fancy stuff, just quality ingredients that work together to create brownie magic:

• 1 cup (2 sticks) / 227g Unsalted Butter, cut into cubes
• 8 ounces / 227g Bittersweet Chocolate (70% cacao), chopped
• 1/2 cup / 50g Unsweetened Cocoa Powder
• 1 ¼ cups / 250g Granulated Sugar
• ½ cup / 100g Packed Light Brown Sugar
• 4 Large Eggs
• 2 teaspoons Vanilla Extract
• ¾ cup / 90g All-Purpose Flour
• ½ teaspoon Salt
• ¼ teaspoon Baking Powder
• Optional: ½ cup Chocolate Chips (milk, dark, or semi-sweet)

Making the Magic: Step-by-Step Instructions

1. Prep Like a Pro: Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang. This is crucial for easy brownie removal – trust me!

2. Melt the Goodness: Combine butter, chopped chocolate, and cocoa powder in a double boiler (or a bowl over simmering water). Stir until melted and smooth. Let it cool slightly. This prevents the eggs from scrambling!

3. Continue following the simple instructions I've laid out below!

Don't Overbake

This is the cardinal sin of brownie baking. Remember, slightly underbaked is far better than overbaked if you like your Moist Brownies Recipe . You want a toothpick to come out with moist crumbs attached, not wet batter.

Serving Suggestions

These easy fudgy brownies are divine on their own, but why stop there? Serve them warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. And for the grown-ups? A cheeky glass of Baileys never hurt anyone. Enjoy!

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The Seriously Sinful Fudgy Brownie

Right then, let's get baking! Forget those cakey imposters, because this Fudgy Brownies Recipe delivers a truly fudgy brownie. Think rich, deep chocolate flavour and a deliciously chewy edge. Inspired by classic American recipes, this version dials up the cocoa and dials down the flour for maximum indulgence. Prepare to be transported to brownie heaven. I promise you, this is the Best Ever Chewy Brownies recipe around!

Core Shopping List

• Unsalted Butter: 1 cup (2 sticks) / 227g. Get the good stuff! I swear by Kerrygold, but a decent supermarket brand will do. Don't skimp here, it makes a difference.
• Bittersweet Chocolate (70% cacao): 8 ounces / 227g. Splurge here! Green & Black's is always a winner, but Lindt also does the trick.
• Unsweetened Cocoa Powder: ½ cup / 50g. Don't grab the cheapest. Cadbury's or Fry's are classics.
• Granulated Sugar: 1 ¼ cups / 250g. Standard white sugar is fine here. Nothing fancy needed.
• Packed Light Brown Sugar: ½ cup / 100g. This adds a lovely molasses-y depth.
• Large Eggs: 4. Free-range, if you can. Happy hens, happy brownies!
• Vanilla Extract: 2 teaspoons. Real vanilla is always best, but the essence is fine in a pinch.
• All-Purpose Flour: ¾ cup / 90g. Plain flour, as we call it here.
• Salt: ½ teaspoon. Table salt will do.
• Baking Powder: ¼ teaspoon. Make sure it’s fresh!
• Optional: Chocolate Chips: ½ cup (milk, dark, or semi-sweet). Whatever takes your fancy!

Naturally Enhancing Flavour Architecture

Okay, let's talk flavour. The bittersweet chocolate is the star of these Fudge Chocolate Brownies , giving them that intense, grown-up flavour. The cocoa powder deepens the chocolate notes. It is what gives it that Moist Brownies Recipe . The brown sugar adds a touch of caramel, complementing the bitterness. The salt? It's not just for seasoning. It enhances all the other flavours. Don't skip it!

Want to play around? Try swapping out some of the bittersweet chocolate for milk chocolate for a sweeter brownie. Or, for a real kick, add a teaspoon of instant espresso powder to the dry ingredients. It'll boost that chocolate flavour into another dimension. How does this sound for an Easy Fudgy Brownies .

Equipment & Mise en Place

You’ll need an 8x8 inch baking pan. If you don’t have one, a 9x13 inch pan will work, but your brownies will be thinner. Line it with parchment paper or foil. This is crucial for easy removal. Trust me, you don't want to be fighting with a stuck brownie!

Get everything measured out before you start melting the chocolate. This is the mise en place, French for 'everything in its place'. Sounds posh, but it just means being organised! This recipe for Fudgy Brownies with Cocoa Powder is an easy method, but it's important to be organised with your preparation. Chop your chocolate, cube your butter, and have your sugars ready to go. It will save you time and stress in the long run.

Baking temperature must be 350° F ( 175° C) .

Right, listen up, because we're about to embark on a journey to fudgy brownie perfection. Forget those dry, cakey things your nan makes (sorry, Nan!), we're talking proper, decadent, melt-in-your-mouth Fudgy Brownies that will have you reaching for a second (or third) square. This Fudgy Brownies Recipe is a game-changer.

Before You Cook: Prep Like a Pro

Now, before you get all Nigella Lawson on me and start flinging flour about, let's get organised. First, we need to line that 8x8 inch baking tin. Parchment paper, my friend, is your best friend here. Leave some overhang; you'll thank me later when you're trying to wrestle the brownies out.

Next, think about melting that chocolate. You can do the fancy double boiler thing. But I'll be honest, I often just nuke it in the microwave in 30-second bursts, stirring like mad in between. Just don't burn it, yeah?

A crucial step: Letting the melted chocolate cool slightly. Trust me, you don't want scrambled eggs in your Fudge Chocolate Brownies . Some recipes say 5 minutes, others say 10. I reckon 5 is usually fine, but if it's still steaming hot, give it a bit longer. This is how we avoid those common texture issues, making sure you get the Best Ever Chewy Brownies ! The key is to allow it to cool enough so it will not cook the eggs when added. We don't want an omelette Easy Fudgy Brownies

Let's Get Baking: The Guided Cooking Sequence

1. Melt your butter, chocolate, and cocoa together like we discussed. This mixture needs to be smooth and glossy. The aroma alone is worth the effort. You can melt it on a stovetop, making sure is a very low heat.
2. Whisk in the sugars: That's your granulated and light brown sugar. Get it nice and combined.
3. Eggs in! One at a time, followed by the vanilla. Give it a good mix.
4. Dry ingredients time. Flour, salt, and baking powder – whisked together in a separate bowl.
5. Now, gently, fold the dry into the wet. Just until combined. Don't overmix! This is brownie law.
6. Pour into your prepared tin and bung it in the oven at 350° F ( 175° C) for 30- 35 minutes . A toothpick should come out with moist crumbs attached, not wet batter. That's how you know they're done!

Got an air fryer? I've tried it! Pop it in at 320° F ( 160° C) for about 25 minutes. Keep an eye on them!

Save-It Section: Brownie CPR

Okay, so you went a bit overboard with the salt? Don't panic! A little extra sugar or a splash of milk can help balance it out. Too dry? That's overbaking, I'm afraid. Next time, take them out a bit earlier. Let the Moist Brownies Recipe cool completely before cutting. Honestly, they taste even better the next day, once all those flavours have had a chance to mingle.

These Fudgy Brownies with Cocoa Powder keep well in an airtight container for up to 3 days (if they last that long!). You can even freeze them for longer storage. Just wrap them tightly in cling film and foil. Then thaw fully before eating. Enjoy!

If you're craving more ideas, explore Banana Bread Brownies The Best Comfort Food Mashup , Red Velvet Cheesecake Brownies Easy Swirl Recipe and Seriously Fudgy Brownie Recipe: My Melt-in-Your-Mouth Secret! .

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

Right, so you've got the basic recipe down for these Fudgy Brownies . Now, let's elevate them, shall we? For a truly posh touch, sprinkle some sea salt flakes on top straight after they come out of the oven. Sounds odd, I know, but trust me. The salty-sweet combo is divine. Or, if you're feeling fancy, swirl in a blob of Nutella before baking. (Because, well, Nutella).

I've seen a few "Best Ever Chewy Brownies" recipes out there that use even more flour. Honestly? That just makes them cakey. This Fudgy Brownies Recipe keeps the flour low to keep the fudge factor high. We're aiming for pure indulgence here, not a birthday cake.

Nutrition & Dietary Paths

Okay, let’s be real, these Fudge Chocolate Brownies aren’t exactly a health food. A slice will clock in around 250-300 calories, with roughly 3g protein, 15-20g fat and 30-35g carbs (mostly sugar, let’s be honest). But sometimes you just need a treat, right?

Want to make these gluten-free? Swap the all-purpose flour for a gluten-free blend. Flavour-wise, you won't notice much difference, thankfully. For a dairy-free version, use coconut oil instead of butter. Be warned: this will alter the taste slightly, giving it a more coconutty vibe. Worth it if you need to, though!

Serving & Pairing Ideas

These Easy Fudgy Brownies are fantastic served warm with a scoop of vanilla ice cream. Drizzle with salted caramel for extra decadence – and don't be shy with that!

For drinks, a cold glass of milk is a classic, but a rich, dark roast coffee works wonders. And hey, if it's a special occasion, a cheeky glass of Baileys Irish Cream never hurt anyone (responsibly, of course!).

Leftovers (if there are any) will keep in an airtight container at room temperature for about 3 days. To reheat, zap them in the microwave for a few seconds – just be careful not to overdo it , or they'll turn rubbery. And don’t throw them in the fridge! It makes them dry and sad.

Seriously, give this Moist Brownies Recipe a go. You'll be baking Fudgy Brownies From Scratch like a pro in no time. Share your creations – and let me know how they turn out!