Fudgy Brownie Recipe

Fudgy Brownie Recipe

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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

Quick and Easy fudgy brownies, oh so decadent
Course Dessert
Keyword chocolate brownies, fudgy brownies
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 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

Instructions

  • 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

Notes

  1. 20 minutes worked perfectly for me, it had a lovely fudginess without being gooey and messy
  2. If you want a more cake like texture you can add a little more flour and bake it slightly longer

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