Chocolate Fudge Brownies
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These easy chocolate fudge brownies are rich, deeply chocolatey and properly fudgy in the middle. It is a straightforward homemade brownie recipe made with cocoa powder, melted milk chocolate and chocolate chips.
This is one of those useful baking recipes worth keeping. The ingredients are easy to find, the method is simple and you don’t need any complicated techniques to get a really good tray of homemade brownies.
Make them for a weekend treat, bake sale or simple dessert, or make a batch for the freezer so there is something chocolatey tucked away when you want it. If you enjoy this recipe, keep in touch by signing up to my newsletter here.
How Do You Make Brownies Fudgy?
The balance of ingredients and the baking time are what give these brownies their fudgy texture.
I use melted butter rather than creaming butter and sugar together. This helps create a denser brownie rather than introducing lots of air and producing a more cake-like texture.
The recipe also uses both cocoa powder and melted chocolate. I prefer milk cooking chocolate here because the cocoa already provides plenty of rich chocolate flavour.
Once the flour is added, mix only until everything is combined. Overmixing at this stage can affect the finished texture.
Most importantly, don’t overbake your brownies. The centre should still be soft when they come out of the oven and will continue to set as the brownies cool.
Tips for Better Chocolate Brownies
Measure your ingredients carefully and allow the melted chocolate to cool slightly before adding it to the mixture.
Sift the cocoa powder and flour to remove any lumps, then fold them gently into the wet ingredients.
When checking the brownies, a skewer shouldn’t have wet, raw batter attached, but you don’t need it to come out completely clean either.
Finally, let the brownies cool completely in the tin before cutting them. This gives the centre time to set and makes it much easier to get neat squares.
Can I Use Dark Chocolate?
Yes. You can replace the milk cooking chocolate with dark chocolate if you prefer a stronger flavour.
Bear in mind that the recipe also contains cocoa powder, so using dark chocolate will produce a more intense and potentially more bitter brownie. We prefer milk cooking chocolate for a rich but balanced chocolate flavour.
Storing and Freezing Brownies
Store your chocolate fudge brownies in an airtight container at room temperature for up to three days.
They can also be frozen. Allow the brownies to cool completely, cut them into individual portions and wrap them before placing them into a freezer-safe container or bag. Freeze for up to three months and defrost at room temperature when you want one.
Equipment for Chocolate Fudge Brownies
For this recipe I use:
- A stand mixer or hand mixer
- Measuring cups
- A square loose-bottom cake tin
- Greaseproof paper
You’ll find the complete ingredients, measurements, temperatures and step-by-step instructions in the recipe card below.
If you enjoy these chocolate fudge brownies, you may also like my chocolate chip cupcakes.
Chocolate Fudge Brownies
Ingredients
Method
- Preheat the oven to Fan Oven 175°C/195C conventional/350°F/Gas Mark 4
- Line a square cake tin with grease proof or parchment paper
- Cream the butter (melted) and sugar
- Mix the eggs and vanilla to the sugar and butter
- Melt the chocolate ( not the chips)
- Let the chocolate cool (just a little so it doesn't ruin the eggs)
- Mix the chocolate in
- Add the flour, cocoa powder and pinch of salt
- Add the chocolate chips
- Bake for 25 minutes in a preheated oven.
- Check with skewer to see if it is baked. If it comes out wet but without mixture attached it is baked. If it is still sticking to the skewer it is not ready yet. Watch it carefully if you choose to bake for any longer than the recipe states, as it can get hard very quickly and you don't want that! They should be moist and fudgy. Enjoy!
Notes
