the best chocolate fudge brownies

    These brownies are dangerous. They just sit in the fridge, calling you. The two of us can get through a whole batch in a couple of days... and I'm not even embarrassed to say so. They are easy to make, and I have never had a batch go wrong (very unlike me!) If you like your brownies cakey, these are not for you. However, if you like a smooth, fudgy, gooey texture then you will love these. Really.

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    • 115g salted butter
    • 226g chopped chocolate
    • 200g brown sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 80g plain flour
    • 2 tablespoons cocoa powder
    • 1/4 teaspoon salt
    • 180g chocolate chips / 180 g chocolate chopped small (I usually cut one square up into quarters)


    1. Melt the butter and 226g chopped chocolate together in a saucepan. I usually use a medium heat and constantly stir, or a low heat and keep coming back to it. Less washing up than a bain marie, and the butter means the chocolate doesn't burn quickly.
    2. Transfer this to your mixing bowl, so that it can cool whilst you weigh up the next ingredients.
    3. Make sure the oven rack is on the lowest position (it works!) and preheat oven to 170C fan.
    4. Line the bottom and sides of a square baking pan, with lots of butter and baking paper. It's handy if you can have the baking paper overhang.
    5. Whisk the brown sugar into the chocolate/butter mix, that should now be cool.
    6. Add the eggs one at a time, whisking like mad until the mix is smooth after each addition. Add the vanilla.
    7. Gently fold in the cocoa powder, flour and salt. Once that is just combined add the chocolate chips/chocolate chopped up small.
    8. Pour the mix into your tin and bake for 30-36 minutes, depending on your oven. Generally I take them out when the brownie starts to pull away from the edges. A toothpick should come out with a few moist crumbs.
    9. I know it's difficult, but leave them to cool before cutting them.


    They keep well in an airtight container in the fridge for a week or so, not that they've ever lasted that long. To keep yourself from temptation, you could freeze them for 2-3 months. These brownies are strong enough to be used as a chocolate brownie cake, just spread some firm chocolate buttercream between two layers and make an appointment to see your dentist soon.

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