These are the ultimate fudgy brownies! Made from a rich dark chocolate and cocoa batter, there are milk chocolate chips inside making it extra decadent and delicious. Sprinkled with flaky salt, these really are the perfect dessert.
Why you will love these Ultimate Fudgy Brownies
- Double chocolate – these wouldn’t be ultimate brownies without doubling down on the chocolate. So this recipe includes milk chocolate chips. I recommend using milk chocolate so you get a distinguished taste between them and the rich batter.
- Extra fudgy – these brownies use justtt the right amount of flour to ensure you get a super fudgy brownie.
- Sweet & salty – if you haven’t invested in some flaky sea salt you’re missing out. Get yourself some stat and sprinkle on top of the brownies for a perfectly balanced bite.
Baking Tips for Fudgy Brownies
I tested these brownies cooked at different times to find what I felt created a perfectly fudgy brownie (without the edges being too cooked, or the centre being too gooey). So, because I know everyone is different, see below cooking times based on your perfect level of gooey/fudginess.
- 25 minutes – this created a reallllly fudgy brownie. Verging on under-baked. It was still amazing though and perfect if you like your brownies on the gooier side. If you choose this option, let them cool completely in the pan before attempting to remove them.
- 28 minutes – this is the recommended length you will find in the recipe card below. It is the perfect balance of fudgy without being too gooey.
- 30 minutes – if you want to be on the cautious side, 30 minutes is great. This length of time is perfect for those who prefer a slightly cakier and chewier brownie.
FAQ
Do I have to beat the eggs and sugar for that long?
Yes! This is such an important step of the process. If anything you can continue mixing it for up to 10 minutes to make sure you get the perfect crackly top.
What’s the best way to line my pan?
I grease the entire pan with cooking or baking spray, then simply use one piece of parchment paper with a bit of overhang so you can lift the brownies out. If you want you can definitely use two piece of parchment paper, and “glue” the second in place by spraying a little more cooking spray on the bottom of the pan.
How do I get clean edges on my brownies?
If you want a clean cut through your brownie, I recommend letting these chill in the fridge for 30 minutes to 1 hour after they have cooled. Then, run a sharp knife under warm water and make your first cut. Clean the knife and repeat.
Storage
Storing these brownies is easy, simply place them in an airtight container and they will keep for up to 5 days. Alternatively – if you like that fudge-like texture you can store these in an airtight container in the fridge.
Ingredients
- 170 g Butter
- 100 g Dark Chocolate
- 1 1/2 tsp Vanilla Paste
- 180 g White Sugar
- 80 g Light Brown Sugar
- 3 Eggs
- 130 g All Purpose Flour
- 65 g Cocoa Powder
- 1 tsp Salt
- 1 cup Milk Chocolate Chips
Instructions
- Preheat oven to 350F.
- Melt butter & dark chocolate, mixing until combined. Can be done over a double boiler or in the microwave.
- In your stand mixer, beat white sugar, brown sugar, eggs and vanilla paste on medium-high for 7 minutes.
- Grease & line an 8×8″ baking pan.
- In a separate bowl, sieve your flour & cocoa powder, then add your salt.
- Once the eggs & sugars are thoroughly mixed, turn your stand mixer on low and slowly stream in your butter & chocolate mixture. Once it has been added, scrape down the sides of your mixing bowl & continue to beat on low until combined.
- Add the flour, cocoa powder & salt and beat on low until just combined.
- Fold in the chocolate chips by hand – so you don’t overmix the batter.
- Pour your mixture into your lined 8×8” pan and put in the oven for 28 minutes.
- Let the brownies cool completely in their pan before slicing. You can speed this up by putting them in the fridge for 30 mins to 1 hour.
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