Rich, Gooey, and Bursting with Chocolatey Goodness
Looking for the ultimate chocolate treat? These Brownies are your go-to dessert, packed with deep, rich chocolate flavour and a perfectly gooey texture. They are quick to make and are sure to impress any crowd.
Decadent Ingredients, Simple to Find
This Fudgy Brownie calls for dark chocolate, butter, sugar, and just a few other pantry staples. You’ll also add pecans or walnuts for a bit of crunch, and a sprinkle of flaky salt to enhance the chocolatey goodness.
Step-by-Step: Fudgy Brownies
Follow these simple steps for flawless brownies:
Melt the Chocolate and Butter: In a microwave-safe bowl, combine dark chocolate and butter. Melt in 10-second bursts, stirring in between each, until smooth.
The rich, glossy mixture of melted chocolate and butter forms the base for these indulgent brownies.
Whisk the Eggs and Sugar: In a separate bowl, whisk together the eggs, sugar, and vanilla extract until thick and pale in colour. This will give your brownies that beautiful, crackly top.
Whisking the egg mixture until thick and pale ensures a perfect, crackly top for your brownies.
Combine the Chocolate Mixture: Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until fully combined.
Gently mix the melted chocolate with the egg mixture to ensure a smooth, well-blended brownie batter.
Fold in the Flour: Gently fold in the flour, careful not to overmix.
Gently fold the flour into the brownie batter to avoid overmixing and ensure a fudgy texture.
Add the Nuts and Bake: Stir in chopped nuts and pour the batter into your prepared baking dish. Sprinkle the top with remaining nuts and a pinch of flaky salt, then bake.
The brownie batter is evenly poured into the baking dish, ready to be baked to perfection.
Large Batch or Smaller Portions—Your Choice!
This recipe makes enough to serve about 20 people. For a smaller group, you can easily halve the recipe. Alternatively, bake the full batch and store extras in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Why So Much Sugar in Fudgy Brownies?
The high amount of sugar in this recipe isn’t just for sweetness. It helps create the classic crackly top and contributes to the rich, fudgy texture by keeping the brownies moist and dense. If you're after a lower sugar option, consider other recipes that cater to those preferences.
Baking Tips: Every Oven is Unique
Oven temperatures can vary, so monitor your brownies closely to avoid overbaking. To ensure they are just right, check them as they approach the end of the baking time. Allow them to cool completely before cutting for clean, even slices.
You May Also Like:
These rich, gooey brownies are a chocolate lover’s dream! Don't miss out on our Date and Cardamom Swirl Buns as well!
Don't forget to watch the quick video tutorial on our Instagram for an extra dose of inspiration
Best Season
Suitable throughout the year, Winter, Fall
Description
These fudgy brownies are the perfect indulgence with their rich chocolate base and delightful crunch from pecans. Topped with a sprinkle of flaky salt, they offer a satisfyingly gooey texture and intense chocolate flavour. Easy to make and even easier to enjoy, they're a treat everyone will love!
Ingredients
200g dark chocolate (broken into chunks)
300g unsalted butter (cut into cubes)
4 eggs
600g sugar
200g plain flour
150g pecans (or walnuts, roughly chopped)
1tsp vanilla extract
Flaky salt (for garnish)
Instructions
Preheat the oven to 180°C.
In a microwave-safe bowl, combine chocolate and butter. Melt the mixture in 10-second bursts in the microwave, stirring after each interval. Set aside.
Meanwhile, whisk together eggs, sugar, and vanilla extract until thick and light in colour.
Add the melted chocolate mixture, stirring constantly, and ensure it is well mixed.
Gently fold in the flour.
Fold in 100g of nuts and transfer the batter into a parchment-covered baking dish (mine was 32cm*24cm).
Sprinkle the remaining nuts on top, followed by salt flakes, and bake at 180°C for 40-45 minutes or until a toothpick inserted comes out dry.
Allow the brownie to cool completely before cutting.
The higher amount of sugar in this recipe isn't just for sweetness; it helps create that signature crackly top and keeps the brownies moist and fudgy by retaining moisture. If you're looking for a brownie with less sugar, there are other versions of cake-texture brownies with lower sugar content.
This recipe makes a large batch, serving around 20 people. You can halve the recipe for a smaller portion or make the full amount and store the brownies in an airtight container in the fridge for up to 2 weeks, or freeze them for up to 3 months.
Every oven is different, so baking times may vary slightly. Start checking for doneness around 35 minutes.
For an even fudgier texture, slightly underbake the brownies.
Feel free to swap pecans with walnuts, or omit the nuts entirely for a nut-free version.
Let the brownies cool completely before cutting to achieve clean, even slices.
