Prep time: 30 mins | Cook time: 35 mins | Total time: 1 hr 5 mins | Yield: 16 SQUARES
I am obsessed with these fudgy brownies! The tops are perfectly crackly, and the centers are chewy. Easily make this decadent dessert from scratch and forget the box mix!
200 grams (7 ounces) block of dark or semi-sweet chocolate, roughly chopped
½ c. caster sugar
125 grams (4.5 ounces/½ c.) of unsalted butter, softened
½ c. brown sugar, lightly packed
1 tsp vanilla essence OR ½ tsp vanilla extract
½ tsp salt
½ c. unsweetened cocoa powder
½ c. plain flour/all-purpose flour
How to make Fudgy Brownies from Scratch
Step 1: Prepare the oven. Preheat it to 160 degrees C/320 degrees F (if using a fan/convection) or 180 degrees C/355 degrees F (for the standard). Using the baking paper, line a 20 cm (8-inch) square tin, then grease. Make sure to leave at least a 3-cm or 1-inch overhang for easy removal.
Step 2: In a small heat-proof bowl, place the chopped chocolate. On full power. Microwave for 1 minute, then stirs well. Microwave for additional 30 seconds. Whisk until smooth. Heat in the microwave for 10 seconds burst if needed until the chocolate is completely melted. Set aside.
Step 3: In a large mixing bowl, place the softened butter and sugars. Cream the butter and sugar using a whisk or hand-held electric mixer until well blended. Then, add the eggs, one at a time, stirring well in between each addition until pale and creamy. Then, whisk in the vanilla until incorporated.
Step 4: Next, add the melted chocolate and mix well. Add the cocoa powder, flour, and salt. Mix well until everything is blended and you have a thick batter.
Step 5: Into the prepared baking tin, scrape the batter, evenly spreading it out. Place in the preheated oven and bake for about 30 to 35 minutes or until the brownie does not wobble when moved.
Step 6: Remove from the oven when done and let the brownie cool for about 30 minutes in the tin before transferring it to a wire rack to cool fully.
In an airtight container, store the brownie for up to 7 days at room temperature.
Place the brownie batter in an airtight container and store it in the freezer for up to 3 months. Let the batter defrost in the fridge overnight, then bake as directed.
For this recipe, you can swap 200 grams of chopped dark chocolate in place of 1 heaped cup of dark chocolate chips. Ensure to use high-quality dark chocolate chips as they can easily be melted down. Note that if using milk chocolate, your brownie will be a lot sweeter.
If needed, you can use all brown sugar or caster. The brownie will still be tasty but the texture will be a bit less fudgy.
To make raspberry brownies, prepare the batter as normal. Into the prepared tin, scrape half of the batter and evenly top with half a cup of fresh or thawed raspberries. On top, spread the rest of the batter and top again with the other half cup of raspberries. Then, bake the brownie as instructed.
SERVING SIZE: 1/16th of brownie
Amount Per Serving: CALORIES: 206 TOTAL FAT: 11.3g SATURATED FAT: 6.5g TRANS FAT: 0g UNSATURATED FAT: 2g CHOLESTEROL: 39.9mg SODIUM: 12.2mg CARBOHYDRATES: 23.9g FIBER: 1g SUGAR: 19.3g PROTEIN: 2.6g
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