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!

    339 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 (3561)


    i supervised /helped my 10yr old niece make this recipe. It is nice and easy to do and quick. We microwaved the butter to avoid having the hob on and used a whisk to get the flour and cocoa in which simplified things. Waiting for them to cool was the hardest part. My niece would give it 5 stars as she loves them but they are a little too sweet for me even changing the chocolate to dark only. I will try this recipe again and perhaps as others have done use brown sugar / caster sugar mix. The are wonderfully fudgey. I only had a 20x30cm pan so cooked a little longer with foil cover at the end to stop top from crisping up. Cut them into bite sizes and made 32 as I love cakes and cookies but am trying to eat healthy. They cut really well and they are lasting in Tupperware. Husband loves them as well.  -  17 Aug 2017


    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)