Gooey Fudgy Chocolate Brownies

This gooey, fudgy chocolate brownie recipe is like no other, you wont regret trying them!

Brownie Recipe

Dark Chocolate: 200 g
Milk Chocolate: 170 g
Unsalted Butter: 45 g
Caster Sugar: 175 g
Light Brown Sugar: 250 g
Cocoa Powder : 45 g
Plain Flour: 135 g
Salt: 0.50 tsp
Eggs: 3
Vanilla Extract: 1 tsp
Oil: 1 tsp

Brownie Method

Preheat your oven to 180°c (350°) and grease and line an 89" square tin with baking paper
Chop up 170g dark chocolate into fine pieces and add in the butter. Melt in the microwave, stirring every 30 seconds. Leave to cool for 5 minutes
Chop up the remaining chocolate into small chunks and set aside
In another bowl, whisk together the dry ingredients (flour, salt, cocoa powder and salt)
In a separate bowl, whisk the light brown sugar, caster sugar, eggs, vanilla and oil until smooth and lightened in colour slightly
Add in the melted butter and chocolate mixture and whisk for one minute
Change to a spatula and stir in the dry ingredients until just combined
Add in the chopped chocolate, leaving some dark chocolate pieces behind to put on top
Pour the batter into the prepared tin and smooth out into the edges. The mixture will be thick!
Dot with the remaining dark chocolate chunks for decoration, then place into preheated oven for 25 minutes. You'll know it's done when the kitchen smells amazing!
Remove from oven and leave to cool in the tin for at least 4 hours, preferably overnight
Then cut into squares (however big or small you like) and enjoy!

These Are The Ultimate Chocolate Brownies

For me, these are this is my best ever brownies recipe. They’re chewy, fudgy, have an intense chocolate flavour and a crispy crackly top. I have tried so many different recipes over the years and with each one, I have encountered a different problem, whether it be too cakey in texture, no crispy top, too dry, etc. So I spent a lot of time tweaking and experimenting to find the perfect combination of ingredients to make the ideal brownie, and finally found the perfect recipe to get the most indulgent, decadent, mouth-watering brownies you will ever try! They can be stored in an airtight container for up to 5 days, or freeze them for up to 3 months. You can also customize these brownies if you like. Add white chocolate chunks, swirls of salted caramel sauce, chopped raspberries, or top with crushed cookie pieces. The options are endless! Why not give them a go?

Sugar

I use a combination of light brown sugar and caster sugar in my brownies. The light brown sugar adds a nice molasses flavour, and the caster sugar evens it out. Of course, you can use all caster sugar or all light brown sugar depending on what kind of flavour you prefer, it will still give you a delicious brownie.

Butter

It is best to melt the butter, as whisking it while solid into the rest of the ingredients will create more air in the mixture, resulting in a lighter texture (which is great for cakes but not for brownies!). I also use unsalted butter so I can add in just the right amount myself instead.

Flour

Plain flour is best to use in this recipe to avoid any baking powder adding air into our brownies. Just use free from flour instead to make these brownies gluten free.

Chocolate

This recipe uses chocolate in three different ways for ultimate chocolateyness! Good quality cocoa powder and chocolate are important for brownies as this will be the overriding flavour in the result. I like to use dark chocolate in this recipe for an intense chocolatey flavour, however, I use milk chocolate when making it for my boyfriend as he prefers it and it still turns out great! Finally, a lot of recipes will call for chocolate chips, but I think chocolate chunks are the way to go. I always cut the chocolate up roughly with a knife to get big pieces that add amazing texture! I also like to save some dark chocolate pieces and push them into the batter before baking for decoration. It’s best to use dark chocolate for the top as milk or white chocolate will burn easily.

Eggs

It is fine to use eggs either straight from the fridge or room temperature in this recipe. It’s only important to use room temperature eggs when trying to incorporate air into a recipe (such as meringue), but not for a dense chewy recipe like brownies!

Oil

I like to add a splash of vegetable oil (about 1 teaspoon) just to make them extra moist. You can totally emit this if you prefer a less gooey brownie, but for me the gooey-er the better! I find the oil helps keep them moist for longer and stops them drying out.

Vanilla

Vanilla adds a lovely hint of extra flavour to the brownies, making them even more luscious if that’s even possible! The vanilla works wonderfully with the chocolate flavour – use the best quality you can.

Extra Tips

Bake the brownies on the top shelf of your oven to get the best crispy top
Don’t overmix the brownies! Over mixing can cause air to become trapped in the mixture, resulting in cakier, lighter brownies (which is not want we want here)
If you don’t have baking paper, just grease some foil with butter and use that to line your baking tin instead
If you can resist temptation, try storing your brownies overnight before tucking in as they are even better the next day!

Variations

There are so many other additions you can mix in or add on top of your brownies if you’re fancying something a bit different. Lots of things go with chocolate so why not try some of these out to make them even more exciting;

Fudge pieces
Honeycomb pieces
Salted caramel drizzle
Kinder bueno’s
Espresso (1 tsp coffee mixed with 2 tsp water added into the batter)
Fruit (raspberries, cherries, strawberries)
Biscoff biscuits/spread
Marshmallows
White/dark chocolate drizzle

The list goes on and on… leave your own variations in the comments below!

Love chocolate? Try my chocolate covered flapjacks recipe

Here is a great video showing the same process I use to make these brownies, check it out

Let me know what you think of my best ever chocolate brownies recipe in the comments below!

Best Ever Chocolate Brownies Recipe