My kids are crazy about Brownies. Weekends and Lock Downs calls for extra eating I guess. It’s as if I run a food factory in my home. I did create a few Brownie recipes in the past but they never worked out the way I wanted them to. But this Fudgy Brownie Recipe is perfect. It is somewhere in between a cake and a brownie with a crackly top. Just the way I love them.
Like most bakes the key is to not over mix the batter, unless specifically requested in a recipe. Can a brownie have too much chocolate, I don’t think so. So I added some cocoa and chocolate discs to make it extra chocolaty. Brownies are also not meant to be baked until a toothpick comes out clean, it has to be baked and removed just before it’s fully cooked. This is where you get that gooey texture.
I tried to create my recipe by keeping it similar to my Chocolate Sheet Cake that I make. With just a few changes it made the perfect Brownies. These Brownies can be whipped up in just a few minutes and I promise it will be eaten just as quick…Lol!
You can chop up a slab of chocolate and add chunks of chocolate to the batter, you can use chocolate discs like I have or you can use chocolate chips. I like adding the chunky bits of chocolate to the batter rather than melting the chocolate.
Fudgy Brownie Recipe
- 125 gram/1/2 cup butter melted
- 1/4 cup/60ml cooking oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup cake wheat flour sifted
- 1/4 cup cocoa sifted
- 150 grams good quality dark chocolate chopped
- 1 tsp vanilla essence
- Preheat oven to 180 degrees Celsius
- Lightly grease a 20 x 20cm square baking pan and line with parchment paper
- Combine the hot melted butter, oil and sugar together in a large bowl. Mix well using a whisk.
- Add the vanilla essence and eggs and mix until smooth
- Sift in flour and cocoa and gently fold it into the wet ingredients. Stir in the chocolate. Do not over mix
- Pour the batter into the prepared pan and bake for 20-25 minutes until it's just set. If a toothpick is inserted it should come out a little dirty. It will continue cooking in the hot pan once it is out of the oven.
- Remove and cool to room temperature. Slice into 16 pieces
- 20 minutes worked perfectly for me, it had a lovely fudginess without being gooey and messy
- If you want a more cake like texture you can add a little more flour and bake it slightly longer