Extremely fudgy brownies

    50 min

    If you don't like a rich, sweet, fudgy brownie - don't make these! I came up with this recipe after trying different combinations of ingredients to make the fudgiest brownies ever!

    3 people made this

    Serves: 24 

    • 225g butter, melted
    • 600g caster sugar
    • 1 tablespoon vanilla extract
    • 4 eggs
    • 190g plain flour
    • 85g cocoa powder
    • 1 teaspoon salt
    • 170g dark chocolate chips

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x30cm baking tin.
    2. Combine the melted butter, sugar and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
    3. Sift the flour, cocoa powder and salt into a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips. Spread the brownie mixture evenly into the prepared baking tin.
    4. Bake in preheated oven until a skewer inserted into the centre of the pan comes out clean, 35 to 40 minutes. Remove brownies, and cool them in the tin on a cooling rack before slicing into squares.
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    Reviews in English (3263)


    These brownies came out great, so fudgy and chewy! Sine there is extra egg in place of the usual oil and no baking soda/powder, the result is an intensely rich, decadent brownie. I used milk chocolate chips and used 1 1/2 c. white sugar and 1 1/2 c. brown sugar. I have found that this adds a more saturated, special flavor. The best way I have found to melt sticks of butter is to place them in a large, microwaveable Tupperware cup and microwave them for 30+ seconds. By doing this, you don't have to go through the hastle of cutting the butter. Also, in place of sifting the flour mixture, all you need to do is whisk it. Whisking produces the exact same effect/texture as using a conventional sifter, plus it is much easier to clean! I highly reccomend this recipe. You have got a winner with this one Brooke!  -  11 Jul 2007  (Review from Allrecipes US | Canada)


    DO NOT bake this recipe in a 9x9 pan, you will regret it and waste a fantastic brownie batter. In a 9x9,I ended up w/ 4" thick chocolate bricks, so I tried again 2 days later in a 13x9 and got the fudgiest thickest and delicious brownies I've ever had. The top was perfect and did not crack when I cut into squares. This is will be my brownie recipe from now on.  -  18 Mar 2008  (Review from Allrecipes US | Canada)


    Okay, these were great. I made 2 small changes. First, instead of 3C white sugar, I used half/half of regular sugar and brown sugar. Next, I didn't have semisweet chocolate morsels, so I chopped up some squares of semisweet chocolate. Worked just fine. When I cut up the chocolate, alot was in slivers, so melted & helped form a fudgy synergy! I'd recommend this & I'll definately make it again. Maybe try pecans next time. Also, I used the 9x13 pan recommended; but were kind of thin...so I might try a slightly smaller pan next time & see if I can get them a little thicker, without affecting the gooey light texture.  -  11 Jul 2007  (Review from Allrecipes US | Canada)

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