Chocolate Fudge
Brownies
RECIPE NO. 001
Thick, fudgy brownies with a shiny, crackly top and pockets of melted chocolate. Rich, indulgent and the recipe I make again and again.
These brownies have been my go-to recipe for years. They're the ones I make whenever I need something quick, rich and guaranteed to disappear fast. I hope you love them as much as I do!
Makes
16 pieces
prep time
15 minutes
bake time
30 minutes
Ingredients
Equipment
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4 large eggs
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106g cocoa powder
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1 tsp fine salt
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1 tsp baking powder
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1 tsp vanilla extract
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227g unsalted butter
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447g caster sugar
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180g plain flour
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200g chocolate chips
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Mixing bowls
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Saucepan
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Baking paper
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Square baking tin
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cooling rack
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Whisk
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Spoons
Zoe's Tips
Heating the butter and sugar helps create that shiny, crackly brownie top while giving the brownies a fudgy texture.
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For extra fudgy brownies, remove from the oven when a skewer still has a few moist crumbs attached. The brownies will continue to set as they cool.
Method
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Preheat the oven to 170°C. Line a square baking tin with baking paper.
In a large mixing bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla until smooth and well combined.
Place the butter and sugar into a saucepan over a low heat. Stir until the butter has melted and the mixture reaches 120°F. The sugar does not need to dissolve.
Pour the warm butter mixture into the cocoa mixture and whisk until smooth and glossy.
Add the flour and mix until no dry streaks remain.
Allow the mixture to cool slightly if needed, then fold in the chocolate chips. If the batter is too hot, the chocolate chips will melt into the mixture.
Spread the batter evenly into the prepared tin. Bake for 25–30 minutes, or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs attached.
Allow the brownies to cool completely in the tin before slicing into squares.
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Baking Tips
Storage
Did you make
this recipe?
I'd love to see your Brownies!
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Tag me on instagram @Cakes_by_zoe_
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or use the hashtag #Cakesbyzoe
to share your creation
Store the brownies in an airtight container at room temperature for up to 4 days.
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Warm a brownie in the microwave for 10–15 seconds to make the chocolate soft and gooey again.
To freeze, wrap in cling film and freeze for up to 3 months.
Defrost at room temperature or warm gently in the microwave.
Why is my brownie centre still raw?
The centre should be soft, but if it's completely liquid, bake for another 3–5 minutes and check again.
How do I get clean bakery-style slices?
Allow the brownies to cool completely before cutting. For perfectly neat slices, chill them in the fridge for 30–60 minutes, then use a large sharp knife. Wipe the blade clean between every cut for professional-looking edges.
Which chocolate should I use?
Using good-quality dark chocolate will make a noticeable difference to both flavour and texture. Choose a chocolate you enjoy eating on its own, as it's one of the stars of the recipe.
Happy Baking!
Thank you for supporting Cakes by Zoe. I hope you enjoy making this recipe as much as I enjoyed creating it.
Don't forget to tag me—I absolutely love seeing your creations!
Love,
Zoe x