Fudgy Brownies

If you’ve clicked on this post hoping for cakey brownie instructions than there will be some in the tips section, but honestly fudgy brownies have got to be the only way to have them in my book.

The soft center is literally why weekend after weekend when after a run along the riverside a fudge brownie would be purchased and eaten on the walk home. It’s all I would crave through the long work days where the weekend would bring a ray of brownie bite and this dish was one I’ve mastered with a lot of difficulty. What’s your preference – fudgy or cakey? Make your case below in the comments friends!

Since my teens, I have tried and failed endlessly to make brownies. I’ve tried vegan ones and super buttery ones. Ones that required cocoa powder and chocolate. There have been recipes with walnuts or hazelnuts or completely without. Ones that were fail proof to others. I’ve heard the words “an idiot can make brownies” and “brownies are one of the easiest things to make.”

Oh, yes, any idiot on the planet can make brownies in my condescending Mindy Lahiri voice, obviously I’m a hopeless idiot. Or at least I was until this weekend. Something happened, maybe pigs flew somewhere or the moon turned blue for a second…but these fudgy brownies worked. They worked!

Why you’ll love these

One bowl wonder

These are made in one bowl which makes clean up a breeze!

5 minute prep

One bowl and only 5 mintues needed to mix these together.

Super chocolatey

Despite relying completely on cocoa powder, these taste exactly what you hope for in a brownie with that chocolate flavor center stage!

How to prepare Fudgy Brownies

• Melt: Place the butter and sugar over a double boiler (or in a microwave) and heat through, whisking to melt evenly and help to dissolve the sugar.
• Add an egg: Add one egg and whisk to combine and repeat.
• Choc powder: Add in the flour, salt and cocoa powder and whisk to combine.
• Brownie tin: Pour into your prepared tin and smooth out.
• Bake: Bake until a skewer comes out clean on the edges, but fudge in the center…you should be able to smell the brownies from the oven.
• Cool and slice: Allow to cool fully and slice evenly.
• Serve: Grab one and dig in! Great served alongside a glass of milk.

Tips for the best Fudgy Brownies

Size of tin used here: The size of my brownie tin is 18 cm / 7 inches square.

Size of your eggs: Okay, so the key with these brownies is making sure the eggs are either large or replacing with 3 smallish medium eggs as this will ensure the brownies don’t taste eggy and that the butter is still the main wet ingredient which helps give these their fudge texture.

How to make your brownies more cakey: Quite honestly the easiest way to make any brownie recipe more cake is to simply bake them longer. Instead of baking for the recommended timeframe below, leave for a further 5-7 minutes or until a knife or skewer comes out clean when inserted into the center.

Don’t overmix: The key to these fudgy brownies is that they are only mixed until the flour is fully combined which helps to avoid activating the gluten in the flour.

More chocolate recipes you’ll enjoy

Caramelized White Chocolate Chocolate Brookies

Kladdkaka Cake – Swedish Fudge Cake

Fluffy Chocolate Mousse

Fudgy Brownies
Recipe by Roamingtaste
Serves 16

Ingredients:
200 grams / 7 ounces butter, cubed
275 grams / 1 cup + 3 tablespoons light brown sugar
2 large eggs
106 grams / 2/3 cup plain flour
83 grams / 3/4 cup cocoa powder, sifted
1/2 teaspoon sea salt

Directions:
Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.

Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.

Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.

Remove from the heat and allow to cool for 2 minutes.

Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.

Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.

Pour into prepared baking tin and bake for 30 minutes and you can smell it wafting from your oven.

Remove and allow to cool.

Slice.

Best served with a glass of milk.

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