Dark Chocolate Fudge Brownies Recipe

I have finally found the most decadent dark chocolate fudge brownies recipe that yields irresistibly dark and fudgy brownies that are not overly gooey to the point they look under cooked.

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Dark chocolate fudge brownies recipe

I love fudgy brownies but have always had a love hate relationship when it comes to making them. I have tried making these goodies a good number of times. In all those times, I have used many different recipes and while some come out really good at one time, they disappoint me at another.

I know the problem is probably not with the recipe but rather ME. I mean, how can the same recipe turn out good at one time, and not turn out good at a different time?

So I have set on perfecting my brownies making skill this week.

I tried a combination of 4 different recipes and from there tweaked the ingredients, baking temperature and baking time until I hit the right combination for a truly fudgy brownie recipe.

My definition of fudge brownies are brownies that are solid and moist, with rich chocolate taste and not overly sweet. I do not however, fancy brownies that are so moist that they look almost under cooked. Fudgy brownies, for me should be soft and moist without any cake-like texture, but not too moist that they look gooey and under cooked.

This recipe I have here is just that. It yields brownies that are dark and intensely chocolate with a very moist and fugdy texture, its almost like eating a soft brownie-like fudge.

In making the brownies, I have come to learn 2 most important factors (other than the recipe) that literally determine how your brownie turn out. The first factor is the baking time and the second factor is the baking dish or tin.

How to Make Brownies - Brownie Success Factors

The most common issue most people have with brownies is over baked or under baked brownies. Over baked brownies end up with a cake-like texture while under baked brownies are all gooey and sticky and one way to overcome this problem is making sure the baking time and brownie tin size are at an optimum combination.

Always make sure you keep to the baking time and tin size as mentioned in the recipe. If you change the tin size for something larger or smaller, the baking time has to be adjusted accordingly. For larger tin sizes, since the batter is spread thinner, you would need to reduce your baking time. And for smaller tin sizes, since the batter is spread thicker, it would require a longer baking time. These changes need to adjusted manually and is the single most frequent reason why people end up with over baked or under baked brownies.

The other note about brownie tins is that brownies baked in metal tins bake faster compared to glass dishes. So, if a recipe calls for a metal tin and you bake yours in a glass dish, be mindful that the baking time would need to be adjusted accordingly as well.

Oven temperature is another factor that could affect your brownies texture. The tricky thing about oven temperatures is that different ovens require different degree of heat for the same results. For example, I always set my oven to a 160 to 170 degrees Celsius when baking cakes, even if the recipe requires the oven temperature to be 180 degrees Celsius. The oven temperature for baking brownies is often the same as that used for cakes. And so when baking my brownies, that is the temperature I use. You should, ideally set your oven temperature to the heat you use when baking cakes.

How to Make Dark Chocolate Fudge Brownies

I have used a total of 7 ingredients in this recipe - self raising flour, butter, brown sugar, eggs, cocoa powder, salt and vanilla essence.

If you notice, the recipe is based entirely on cocoa powder without any chocolate. I used unsweetened dutch processed cocoa powder for an intense cocoa flavor and coupled with the brown sugar, the brownies had a deliciously intense chocolate flavor.

The making method is pretty simple too. No mixer needed, everything can be mixed in just one bowl.

The process starts by melting the butter over very low heat.

Once fully melted, brown sugar is added and whisked in the hot butter for about 30 to 45 seconds.

The eggs go in next and after a good one minute whisking, the salt is added followed by the flour and cocoa powder that are sifted and mixed into the liquid ingredients.

Flour and cocoa powder sifted into the brownie mixture

Finally the vanilla essence goes in and the brownie batter is then poured into the prepared tin. For easy lifting out of the brownie after baking, it is recommended that the parchment lining on the sides of the cake tin is left long enough to help with the lifting after baking.

To test if the brownies are done, I use a toothpick to test the sides of the brownie. Ideally, it should come out with moist crumbs sticking to it and the center should still be soft. Let the brownies cool in the tin for about 10 minutes before lifting out onto a wire rack to cool completely.

Dark Chocolate Fudge Brownies Recipe

Here is the full printable version of my dark chocolate fudge brownies recipe:

Dark Chocolate Fudge Brownies Recipe

By Decorated Treats, Sep 18, 2017

The most decadent dark chocolate fudge brownies recipe that yields irresistibly dark, fudgy and delicious brownies.

Prep Time: 20 minutes
Cook time: 20 Minutes
Yield: 7 inches square brownie block
Keyword: Chocolate Fudge Brownies Recipe
Category: Dessert
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Ingredients

125 g butter
55 g unsweetened Dutch processed cocoa powder
85 g self raising flour
200 g brown sugar
2 eggs
½ tsp vanilla essence
⅛ tsp salt

Instructions

Preheat oven to 160 degrees Celsius. Grease and line a 7 inches square cake tin.
Melt butter over very low heat. Once melted, turn off the heat and add brown sugar and whisk for about 30 - 45 seconds. Transfer the mixture to a large bowl.
Beat the eggs lightly in a separate bowl and add to the butter and sugar mixture. Whisk until the egg is all well incorporated, for about 1 minute. Add salt and stir.
Next, sift flour into the mixture and fold it in, followed by the cocoa powder until well incorporated.
Add vanilla essence and mix well.
Pour the brownie batter into the prepared tin and level the top.
Bake for about 20 minutes at your normal cake baking temperature. Remove brownie from oven and let it cool in tin for about 10 minutes before transferring to a wire rack to cool completely.
Cut into 16 pieces or large pieces as desired and serve.