Super Fudgy brownies recipe from scratch that makes the fudgiest, softest, rich, decadent brownies that you cannot get enough of! Oh, and did I mention? Perfect crinkle top, too! We got a win-win recipe situation going on over here.
What equipment do I need?
A set of teaspoons and tablespoons: This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, yes, they may look boring, but stainless steel is best for long-term and safe use.
Big Bowl: I use big bowl because it reflects the light when I shoot videos, and you also get to see all the ingredients. It can also be used in the microwave.
Weighing Scale: Not everything good is costly, weighing scale is perfect for all your recipes. I have been using this one for 6 years, and then it broke because I dropped it by mistake. You would think I bought one after that, but no. I decided to use a tape and kept using it for 6 more months until it finally gave up, and I had to buy another one.
Spatula: Trust me when I say you need a silicon spatula. It’s the best thing ever! Nothing, I repeat, nothing can clean your bowls the way a spatula cleans it. Also, bonus points, it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.
–Baking dish: I use this 5.5 inch by 5.5 inch baking dish to bake a portion of 9 brownies.
What ingredients do I need to make a fudgy brownie recipe from scratch?
Butter
Butter provides color, moisture, and little leavening during baking.
Dark chocolate
It provides the dark chocolate flavor as well as color to the brownies.
Egg
The egg is responsible for providing structure and some leavening to the brownie.
Castor sugar
The sugar is responsible for the shiny, cracked, and crisp crust that is the sign of a good brownie. The sugar crystallizes while baking, and some compounds in the sugar interfere with that process. This results in a cracked and crispy surface.
All-purpose flour
It is the structure of the brownie.
Coffee decoction
Used to enhance the rich taste.
Salt
Similarly, salt is added to bring out the rich chocolate flavor.
Step-by-step pictures on how to make fudgy brownies recipe from scratch?
How do you make a fudgy brownie recipe from scratch?
Pre-prep for brownie batter
Line your baking dish using parchment paper or butter paper.
Mix the instant coffee powder in hot water to make the coffee decoction.
Chop the chocolate into chunks and keep aside.
Sieve the flour and keep it aside.
Making the brownie batter
In a bowl, melt the chocolate in the microwave and remember to stir it every thirty seconds.
Add the room-temperature butter to the chocolate and melt it in the microwave.
In a separate bowl, mix egg and sugar gently using a spatula.
Once the sugar dissolves, add the egg mix to the chocolate mix.
Pour this in the chocolate mix and stir to mix well.
Add the sieved refined flour and salt. Use a whisk and gently combine everything to make a smooth batter.
Pour this batter into the 5.5-inch by 5.5-inch baking dish.
Place the chocolate chunks in the batter in the refrigerator to chill for at least thirty minutes.
Baking the brownies
Preheat the oven to 180 degrees centigrade or 356 Fahrenheit.
Do it before you start with the brownie batter so that your oven is already heated by the time it’s done.
Bake for 30 minutes at 180 degrees centigrade or 356 Fahrenheit. I checked it at 20 minutes once.
Take it out of the oven when the sides are firm, and the center is soft yet firm to the touch. No poke test is required as the skewer will not come out clean.
Let the brownie cool down, then rest in the refrigerator, preferably overnight.
Cutting the brownies
Take the brownie out, release it from the tray, and turn it upside down on a chopping board.
Using a heat gun or a hair dryer, release the parchment paper from the brownie. Pull it off to remove it.
Turn it upside down again, and make markings using a clean scale.
I divided the brownies into 9 pieces and cut them using a sharp knife that I dipped in hot water after every cut.
Make sure you wipe the water and brownie bit away in a clean duster.
Bake with me:
Other decadent desserts for you to try:
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Frequently Asked Questions:
How do you know when fudgy brownies are done?
Take it out of the oven when the sides are firm, and the entry is soft yet firm to touch. No poke test is required as the skewer will not come out clean.
Are fudgy brownies safe to eat?
Yes, they are safe to eat.
Are fudgy brownies chewy?
Fudgy brownies are meant to be soft and have a melt-in-the-mouth consistency.
Are fudgy brownies supposed to be gooey?
Fudgy brownies can be just fudgy, however, this recipe makes fudgy, gooey brownies, that is, each and every slice turns into a gooey, fudgy piece when warmed up for serving.
Why did my brownie sink in the middle?
Brownies sink in the middle when the eggs and sugar are beaten too much.
Recipe:
Super Fudgy brownies recipe from scratch
Super Fudgy brownies recipe from scratch that makes the fudgiest, softest, rich, decadent brownies that you cannot get enough of!
Ingredients
- Butter- 100 grams
- Dark chocolate- 65 grams
- Egg- 80 grams (1 and 1/2 egg)
- Castor sugar-130 grams
- All-purpose flour- 50 grams
- Coffee powder- 1 tsp
- Lukewarm water- 1/4 tsp
- Salt- a pinch
- Chocolate chunks - 50 grams
Directions
- Step 1 Line your baking dish using parchment paper or butter paper.
- Step 2 In a bowl melt the chocolate in the microwave and remember to stir it every thirty seconds.
- Step 3 Now add the room-temperature butter to the chocolate and melt it in the microwave.
- Step 4 In a separate bowl, mix egg and sugar gently using a spatula.
- Step 5 Once the sugar dissolves, add the egg mix to the chocolate mix.
- Step 6 Mix the instant coffee powder in hot water to make the coffee decoction.
- Step 7 Pour this in the chocolate mix and stir to mix well.
- Step 8 Add the sieved refined flour and salt. Use a whisk and gently combine everything to make a smooth batter.
- Step 9 Pour this batter into the <span style="font-weight: 400
- Step 10 ">5.5 inch by 5.5-inch baking dish.
- Step 11 Place the chocolate chunks in the batter and place it in the refrigerator to chill for at least thirty minutes.
- Step 12 Preheat the oven to 180-degree centigrade or 356 Fahrenheit. Do it before you start with the brownie batter so that your oven is already heated up by the time it’s done.
- Step 13 Bake for 30 minutes at 180 degrees centigrade or 356 Fahrenheit. I checked it at 20 minutes once.
- Step 14 Take it out of the oven when the sides are firm and the center is soft yet firm to the touch. No poke test is required as the skewer will not come out clean.
- Step 15 Let the brownie cool down and then let it rest in the refrigerator, preferably overnight.
- Step 16 Take the brownie out, release it from the tray and turn it upside down on a chopping board.
- Step 17 Using a heat gun or a hair dryer, release the parchment paper from the brownie. Pull it off to remove it.
- Step 18 Turn it upside down again, and make markings using a clean scale.
- Step 19 I divided the brownies into 9 pieces and cut them using a sharp knife that I dipped in hot water after every cut. Make sure you wipe the water and brownie bit away in a clean duster.
- Step 20 Serve warm with a dollop of ice cream. Enjoy!
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