Super Fudgy Chocolate Brownies
Make better than boxed brownies using this one-bowl recipe!
Equipment
- 1 Oven safe 11x13 inch dish* You can use a different size but it will make thinner/thicker brownies based on the size. If using a different size of pan, you will also have to adjust the baking time accordingly. Thinner brownies = lower baking time, Thicker brownies = increased baking time
- 1 Hand whisk
Ingredients
- 113 grams semi-sweet chocolate you can sub this for milk chocolate or dark chocolate based on your preference. I like semi-sweet because it gives the best of both worlds - not too sweet, not too bitter.
- 175 grams unsalted butter
- 400 grams granulated sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 125 grams all-purpose flour
- 85 grams cocoa powder
- 1/2 tsp salt
- Extra chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius.
- Line the brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Make sure to leave an overhang of baking paper on either side - this makes it easy to lift the brownies from the pan.
- Melt the chocolate and butter in a microwave-safe bowl or over a double boiler* until both ingredients are fully melted and combined.113 grams semi-sweet chocolate, 175 grams unsalted butter
- Add the granulated sugar to the chocolate mix and stir it with a whisk until combined while it’s still hot.* Make sure to mix it for at least 3-5 minutes (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)400 grams granulated sugar
- Once the sugar is combined, add the eggs and vanilla extract, and whisk it again until the eggs are well incorporated into the chocolate batter.3 eggs, 1/2 tsp vanilla extract
- Add the cocoa powder, all-purpose flour, salt, and chocolate chips and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it. There should be no streaks of flour left in the batter by the time you’re done mixing it all in125 grams all-purpose flour, 85 grams cocoa powder, 1/2 tsp salt, Extra chocolate chips
- After the dry ingredients are incorporated, you should end up with a very thick batter. Now it’s ready to be baked
- Transfer the brownie batter to the prepared pan; make sure to spread it across evenly with a spatula
- Bake it for about 30-40 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready
- Take out your brownies and let them cool completely before slicing into them
Notes
Variations:
You can spice up these brownies and make them more ‘you’ by adding anything you like! Some ingredients you can add:- Nuts - Walnuts and almonds work brilliantly
- Switch the chocolate chips at the end with any chocolate of your choice - snickers, mars, Lindt, mnms. Anything would work! Just make sure you cut the chocolate into small pieces
- Add a layer of caramel in between the brownie - pour half the brownie batter in the pan, line it with caramel sauce or caramel toffees, then top it with the remaining brownie batter
Storage:
These brownies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before servingTips & tricks:
- Melting chocolate: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add in the sugar, this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie to not be cake-y and still have a little goey-ness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out totally clean.