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November 11, 2015
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November 18, 2015

Best Ever Chocolate Fudge Brownies

 
I can’t believe this post never made it out sooner. I think this is one of those recipes I reckon is so common I didn’t think anyone would be interested. Until now. Besides my Easy Banana Chocolate Sheet Cake, these Best Ever Chocolate Fudge Brownies is the other most requested pot-luck dessert from hosts of dinner parties I’ve attended/will be attending soon to bring along. Even for those parties I was not invited to. (kidding, it was for my mom-in-law’s gatherings and I have no intention to gate crash any of them, hee hee). 

Sharing is caring so if you are a fan of moist, gooey brownies, then I highly recommend you to give this recipe a go and let me know what you think.  I’m proud to say this has got to be one of the best brownie recipe ever. I’ve been using this recipe faithfully for a couple of years and along the way, I gave it a few tweaks to suit our palettes.

You’ll be pleased to know besides bursting with intense chocolatey flavor, these chewy fudgy brownies are definitely not tooth-achingly sweet and it goes oh-so-well with a generous dollop of vanilla (yes, vanilla. I tried with chocolate and it didn’t work) ice-cream.

 

Ingredients:
2 sticks (250 g) unsalted butter – cut into cubes
8 oz. (200 g) good quality (70%) dark chocolate – broken into pieces
3 large eggs (60 g each)
1 cup + 4 tbsp (275 g) golden caster sugar (I reduced to 250 g)
¼ cup (60 g) cocoa powder
5 tbsp (65 g) plain flour
1 tsp baking powder
4 oz. (120 g) semi-sweet (50%) chocolate chunks (I’m using chocolate chips)
1 tsp instant coffee powder (I’m using decaf)
A pinch of salt

Cuts into 16 square pieces

Recipe adapted from: BBC Good Food (with slight modifications)

 

The line up.

The line up.

Pre-heat oven at 160°C/320°F.
In a medium bowl, add in unsalted butter cubes and dark chocolate and melt in microwave for 1 min. Add in instant coffee powder, stir well and set aside.

In a large bowl, cream the sugar and eggs until it doubles the volume, pale and fluffy.

b

Add in cooled chocolate mixture and fold gently with a spatula until combined.

h

Sift in the cocoa powder, flour, baking powder, salt and fold gently until just mixed.

j

 

Add in chocolate chunks and give it a final mix. Do not overmix or it’ll become dense.

I'm using chocolate chips.

I’m using chocolate chips.

Pour into a 20 cm x 20 cm greased square tin lined with a non-stick baking paper.

Or you could use an 8" round tin.

Or you could use an 8″ round tin.

Bake for 40 mins. Pull tin out and gently shake it. If it wobbles in the middle, bake for another 5 mins.

The top should form a shiny, papery crust.

j

 

Let it cool completely in the tin before removing. Cut into desired squares and serve as it is or with a dollop of vanilla ice cream.

Bear Naked Food Best Ever Chocolate Fudge Brownies

Bear Naked Food Best Ever Chocolate Fudge Brownies

Bear Naked Food Best Ever Chocolate Fudge Brownies

Bear Naked Food best ever chocolate fudge brownie

best ever chocolate fudge brownie

Bear Naked Food Best Ever Chocolate Fudge Brownies

Bear Naked Food Best Ever Chocolate Fudge Brownies

 

Best Ever Chocolate Fudge Brownies
 
Prep time
Cook time
Total time
 
These easy to make fudgy brownies are bursting with intense chocolatey flavor, not tooth-achingly sweet and goes oh-so-well with a generous dollop of vanilla (yes, vanilla. I tried with chocolate and it didn’t work) ice-cream.
Author:
Recipe type: Dessert
Serves: 16 square pieces
Ingredients
  • 2 sticks (250 g) unsalted butter – cut into cubes
  • 8 oz. (200 g) good quality (70%) dark chocolate – broken into pieces
  • 3 large eggs (60 g each)
  • 1 cup + 4 tbsp (275 g) golden caster sugar (I reduced to 250 g)
  • ¼ cup (60 g) cocoa powder
  • 5 tbsp (65 g) plain flour
  • 1 tsp baking powder
  • 4 oz. (100 g) semi-sweet (50%) chocolate chunks (I’m using chocolate chips)
  • 1 tsp instant coffee powder (I’m using decaf)
  • A pinch of salt
Instructions
  1. Pre-heat oven at 160°C/320°F.
  2. In a medium bowl, add in unsalted butter cubes and dark chocolate and melt in microwave for 1 min. Add in instant coffee powder, stir well and set aside.
  3. In a large bowl, cream the sugar and eggs until it doubles the volume, pale and fluffy. Add in cooled chocolate mixture and fold gently with a spatula until combined.
  4. Sift in the cocoa powder, flour, baking powder, salt and fold gently until just mixed.
  5. Add in chocolate chunks and give it a final mix. Do not overmix or it’ll become dense.
  6. Pour into a 20 cm x 20 cm greased square tin lined with a non-stick baking paper.
  7. Bake for 40 mins. Pull tin out and gently shake it. If it wobbles in the middle, bake for another 5 mins.
  8. The top should form a shiny, papery crust.
  9. Let it cool completely in the tin before removing. Cut into desired squares and serve as it is or with a dollop of vanilla ice cream.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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