Fudgy Chocolate Brownies
Is there such a thing as the perfect brownie? Not really. They’re like jeans. Finding the fit that feels right and flatters where it matters, is like hitting the sweet spot. And so it is with brownies. For some, the appeal lies in a crackly meringue-like crust with a melt in the mouth crumb. Free-spirited brownie eaters are happiest when faced with knobbly bits of nuts and chocolate chunks baked into the centre. And then we have the fudge lovers, which is where we’re at. While I can’t claim that these Fudgy chocolate brownies are the ultimate brownies, they most certainly are the fudgiest brownies I’ve made. They’re dressed for the occasion with a glossy ganache and speckled eggs.
Secrets to the best Fudgy Chocolate Brownies
- Use the best dark chocolate with a minimum of 70% cocoa solids
- The temperature and baking time is calculated on the suggested pan size. Any deviation will alter the outcome of the brownie texture.
- Melt the butter and chocolate over a low heat atop a pan of gently simmering water
- Don’t overmix the batter.
- Check for doneness with a toothpick – you’re looking for moist, sticky crumbs not gloopy batter.
- When baked, the centre should be ever so slightly underdone and will set once cooled.
- Cool completely in the tin before unmoulding.
The first official printed brownie recipe was by none other than Fanny Farmer (really?) in 1896. The original recipe contained no chocolate, just cocoa.
What makes a brownie a brownie and not cake? It’s all in the high fat and sugar ratio to flour.
Like curries, brownies taste best the next day. The flavours will mature, mellow and bloom overnight.
Fudgy Chocolate Brownies
Makes 25 squares
- 150g (1 stick plus 2 tablespoons) butter
- 200g dark (70%) chocolate, roughly chopped
- 160g (3/4 cup) castor sugar
- 80g (1/3 cup plus 1 tablespoon) brown sugar
- 4 eggs
- 5ml (1 teaspoon) vanilla extract
- 120g (3/4 cup) cake wheat flour
- 30ml (2 tablespoons) cocoa powder
- 1/4 teaspoon fine salt
- 100g 70% dark chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- 125ml (1/2 cup) coconut milk or fresh cream
- Easter eggs and flowers, to decorate
- Preheat the oven to 160 C. Grease and line a 25cm square baking tin with parchment paper.
- Place the butter and chocolate in a bowl set over a pot of just simmering water. Heat gently until the chocolate mixture is smooth and glossy.
- Remove from the heat. Add the castor sugar and brown sugar and whisk to combine. Add the eggs, one at a time, whisking well between each addition. Stir in the vanilla extract.
- Sift the flour, cocoa and salt together. Add the dry ingredients to the chocolate mixture and fold through. Scrape the mixture into the tin and smooth over with an off-set spatula. Bake for 25 -27 minutes. Allow to cool completely in the tin.
- For the ganache, place the chocolate and coconut milk in a heat proof bowl set over a pot of simmering water. Heat gently until the chocolate is melted and glossy. Pour the ganache over the brownies and smooth over. Chill until set. Decorate with chocolate eggs and fresh edible flowers just before serving.Cook’s Note: Brownies are best served at room temperature. Set on the counter for 15-20 minutes before serving.
Some of our favourite chocolate brownie recipes:
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