Gooey and Fudgy Chocolate Brownies
These chocolate brownies are fudgy, and gooey and melt in your mouth with every bite. Made from scratch with simple ingredients, they are not overly sweet and very easy to prepare. Because of the rich chocolate flavour paired with a decadent texture, you will never use a boxed brownie again. Gluten-free option available.
Equipment
- Bowls
- 02 Spatula
- 01 Whisk
- 01 Off-set Spatula optional
- Weighing Scale
- 01 Chopping Board
- 01 Knife
- 01 7-inch or 8-inch Square Cake Pan
- Parchment Paper
Ingredients
Dry Ingredients
- 45 grams All-Purpose Flour* or almond flour (GF Version)
- 19 grams Unsweetened Cocoa Powder
Wet Ingredients
- 97 ml Whole Eggs
- 84 grams Salted Butter*
- 97 grams 45% Dark Chocolate*
Sugars
- 48 grams Dark Brown Sugar
- 113 grams Castor Sugar
Flavourings
- 05 ml Pure Vanilla Extract
Add-ins
- 50 grams 45% Dark Chocolate, Chopped* add-in
- 60 grams 55% Dark Chocolate, Chopped* add-in
Instructions
Preparing the ingredients
- Line a 7-inch or 8-inch square cake pan with parchment paper with an overhang. Learn how to line cake pans here.
- Weigh the chocolate and butter in a bowl and set it on a double boiler to melt. You can even melt the chocolate and butter in a microwave, stirring after each 30-second increments. Set aside to cool a little. You can keep the melted mixture on top of the double boiler or in the microwave (switched off) so it remains a bit warm. But make sure not to add hot mixture into the egg mixture.
- Weigh the flour and cocoa powder in a bowl. Stir till blended and there are no cocoa powder lumps.
- Weigh the eggs and vanilla in a bowl. Set aside.
- Weigh the brown sugar and castor sugar in one bowl and set aside.
- Chop the add-in chocolate you will be using as an add-on and set it aside.
- Preheat the oven to 180°C or 350 F.
Making the brownies
- In a big bowl, add the egg and vanilla mixture as well as the sugars and whisk well till nice and frothy about 30 seconds. Do not overmix.
- Add in the melted chocolate mixture (you can add the mixture even when the bowl is still a bit warm) and whisk to combine.
- Using a spatula, gently fold in the flour mixture till combined well.
- Add about ¼ - ½ of the batter into the cake pan. And then layer the chopped chocolate on the brownie batter. Add the rest of the brownie batter and spread using the spatula or an offset spatula. Leave some chocolate to add to the top.
- You can either have a single layer (1/2 batter for each layer) of chopped chocolate or have 2 layers (1/4 batter for each layer).
- Tap the cake tin a few times to get rid of air bubbles. Make sure to break any air bubbles that come to the surface. Do this a few times till no air bubbles are remaining. Add extra chocolate to the top of the brownie. This will ensure that you have the perfect crinkle top.
- Bake at 180°C for 30 minutes or till the brownie batter has set. Usually, I test this by gently tipping the pan in one direction and if the brownie hasn’t moved towards that direction, especially in the centre, then it has baked completely. I avoid using a toothpick because the centre will be a little gooey even if it's baked well as it is meant to be that way.
- If the brownies are not baked after 30 minutes, bake them in 5 minute increments till the brownie is firm.
- Cool and rest the brownies for 1 1/2 hours or overnight till the centre has set well.
- Cut with a sharp and hot knife. Enjoy them with a scoop of vanilla ice cream.
Notes
- Gluten-Free fudgy chocolate brownie recipe - I have successfully tested this recipe using almond flour. Replace the entire amount of all-purpose flour with almond flour in the recipe and follow the exact same instructions to prepare a batch of gluten-free fudgy chocolate brownies.
- Salted Butter - You can use unsalted butter to prepare the brownies but remember to add 2 grams of salt to the recipe. Avoid skipping the salt entirely.
- Dark Chocolate - I highly recommend using 45% and 55% dark chocolate to make this recipe. However, you can skip the 55% dark chocolate and use 45% instead. You can even use dark chocolate higher that 55% to substitute the 55% dark chocolate. But avoid skipping the 45% dark chocolate.
- Add-ins – You can add whichever chocolate or nuts you prefer as an add-in. You can also add candy like Twix, mars, and more for a more enjoyable treat. You can also swirl peanut butter, Nutella or other spreads on the top of the brownies. Although make sure to add 110 grams of extra add-ins into the brownies.
- Storage instructions – These brownies are best stored at room temperature, in a cool area and away from direct sunlight. The brownies stay fresh for a week at room temperature. For longer storage, store them in the refrigerator for about 2 weeks. Before consuming, thaw and reheat them for a few minutes before serving.
- Freezing Instructions – To freeze your brownies always wrap them well in cling wrap and then transfer it to a zip-lock bag, This will prefer its taste and flavours. You can freeze them for a month but make sure to label the brownies with the date of prep, date of expiry and if they contain eggs. Before consuming, thaw them in the refrigerator and then heat them in the microwave or oven.
- Fudgy Dark Chocolate & Walnut Brownies - You can replace the entire or part of the chocolate (add-in) with roasted walnuts. The instructions and baking time remain the same.
- Ingredient Substitution & Weighing Guide - Read it here