Festive Fudgy Chocolate Brownies Recipe
These indulgent chocolate brownies combine a perfectly crispy top with an irresistibly fudgy center. After testing countless variations, this recipe achieves the ideal balance between rich chocolate flavor and that elusive brownie texture that’s neither too cakey nor too dense.
The secret lies in the combination of both melted chocolate and cocoa powder, plus the crucial step of properly aerating the egg mixture. This creates the characteristic shiny, crackly top while maintaining that sought-after gooey middle that defines a perfect brownie.
Chocolate Brownies Ingredients & Instructions
Core Ingredients:
- 300g dark chocolate (70% cocoa solids)
- 275g unsalted butter
- 375g caster sugar
- 4 large eggs + 1 egg yolk
- 1 tbsp vanilla extract
- 75g cocoa powder (Dutch-processed)
- 100g plain flour
- 1 tsp salt
- 100g dark chocolate chips
Method
- Preheat oven to 180°C/160°C fan. Line a 23x30cm tin with parchment paper.
- Create the perfect base:
- Melt chocolate and butter together using bain-marie method
- Let cool slightly until warm but not hot
- Develop structure:
- Whisk eggs, egg yolk, and sugar with electric mixer until pale and doubled in volume (5-8 minutes)
- This creates the characteristic crackly top
- Combine carefully:
- Fold melted chocolate mixture into egg mixture using figure-eight motions
- Sift cocoa powder, flour, and salt together
- Fold dry ingredients gently until just combined
- Stir in chocolate chips
- Bake for 25-30 minutes until:
- Top has papery crust with slight cracks
- Center is slightly wobbly
- Skewer comes out with moist crumbs
Top Tips
- Room temperature eggs will whip to greater volume
- Don’t overbake – brownies continue cooking as they cool
- For clean cuts, refrigerate overnight and use a hot knife
- Tap the pan twice on the counter before baking to remove air bubbles
- Never use a hand whisk for the egg mixture – use electric beaters or stand mixer
Variations
Triple Chocolate:
Add 100g white chocolate chips and 100g milk chocolate chips
Salted Caramel:
Swirl 150g warmed caramel sauce through batter before baking, sprinkle with sea salt
Nutty:
Add 150g toasted chopped walnuts or pecans
Mint Chocolate:
Replace vanilla extract with 1 tsp peppermint extract, top with crushed mint chocolates
Nutritional Information (per serving – makes 16)
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Fat | 24g |
| Carbohydrates | 42g |
| Protein | 5g |
| Sugar | 35g |
| Fiber | 3g |
FAQ
Q: Can I use milk chocolate instead of dark chocolate?
A: Dark chocolate provides better structure and less sweetness. If using milk chocolate, reduce sugar by 50g.
Q: Why did my brownies turn out cakey?
A: This usually happens from overbeating after adding flour or overbaking. Mix just until combined and remember brownies should be slightly underbaked.
Q: Can I freeze these brownies?
A: Yes, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator.
Q: How do I know when they’re done?
A: A skewer should come out with moist crumbs, not wet batter. The surface should be set and crackly, but the center should still wobble slightly.
