Chocolate Fudge Brownies
Rich, fudgy, and deeply chocolatey — these easy chocolate fudge brownies are a classic treat for any occasion.
These classic brownies are everything a chocolate lover dreams of: deep cocoa flavour, a shiny crackly top, and a dense, fudgy centre. They’re made with melted dark chocolate and cocoa powder for extra richness and can be customised with chocolate chunks, swirls of peanut butter, or even a touch of espresso powder to deepen the flavour.
I like baking brownies in my Nordic Ware Natural Aluminium Square Cake Pan as aluminium pans allow for even heating, making it easier to achieve a consistent texture while having moist centres and perfectly set edges. A great plus is it also comes with a lid for easy storage in the fridge.
For accuracy, I recommend using a Digital Kitchen Scale to measure out the ingredients—especially when working with cocoa powder, where a little too much can dry out the batter. And for folding in chocolate, I always use my trusty Silicone Spatula as it helps to mix smoothly without overworking the batter.
Curious about where brownies came from?
Read the full story here: Where Brownies Began.
Chocolate Fudge Brownies
Ingredients
- 150g unsalted butter
- 150g dark chocolate (at least 70% cocoa), chopped
- 200g caster sugar
- 100g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 90g plain flour
- 30g unsweetened cocoa powder
- ¼ tsp salt
- Optional: 100g chopped walnuts or chocolate chunks
Instructions
- 1
Preheat the oven to 175°C (fan 160°C). Line a 20cm square baking tin with parchment paper.
- 2
Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
- 3
Whisk the sugars, eggs, and vanilla extract together in a large bowl until pale and slightly thickened (about 1 minute).
- 4
Pour in the melted chocolate mixture and whisk until well combined.
- 5
Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
- 6
If using, fold in the chopped walnuts or chocolate chunks.
- 7
Pour the batter into the prepared tin and smooth the top.
- 8
Bake for 25–30 minutes, or until the centre is set and a skewer comes out with a few moist crumbs.
- 9
Cool completely in the tin before lifting out and cutting into 16 squares.
Featured in our shop: Genuine Cantucci Cookies
