The fudgiest chocolate brownies you’ve ever made PLUS they only require a few pantry staples and one bowl to make? Yes please!
After testing many, MANY (and I mean MANY) recipes for brownies over the last few years, I have finally developed one that I think is perhaps the most delicious version yet. When I want a chocolate brownie, I want fudgy, chewy, serious chocolate flavor in every bite. And this recipe delivers on all of that and more. After playing around with different fats, sugars and the amount of eggs to use I have seen how easy it is to mess up a (seemingly) simple brownie recipe. Follow my tips for brownies that will be a guaranteed hit every time.
How to make brownies
- Fat. While butter adds rich flavor, its water content can help aerate the batter creating a cakier brownie. I have found the best results when using half melted butter and half canola oil. Any neutral oil will work. Oil gives you the fat you need to keep the brownies moist but also ensures a fudgier end result.
- Sugar. As is the case with most baked goods, adding brown sugar results in more flavor and improved texture. Well, when the texture you’re after is chewy. I love a chewy brownie and using soft brown sugar along with white granulated sugar means your brownie will be perfectly sweet and chewy.
- Flour and baking powder. Too much flour and the addition of baking powder will mean your brownies turn out cakey. If that’s what you’re after, go for it. However, if you want a fudgy brownie, use less flour and leave out the baking powder (or baking soda) completely. Your brownies will bake into a flat, squidgy square of chocolate deliciousness.
- Eggs. Using whole eggs only gives us the same problem as using only butter. Egg white is 90% water and water when heated creates steam. That steam aerates the brownie batter and what do we get? Yup, you guessed it: cakey brownies. To combat that, I use 3 whole eggs in this recipe and 2 egg yolks. The added fat adds richness and moisture while the egg whites help to bind everything together.
- Cocoa powder vs. Chocolate. I love cocoa brownies. When you use good quality unsweetened cocoa powder, the flavor of your brownies will be unmatched. I also find that cocoa brownies bake into a richer, darker end result. However, cocoa practically acts like flour and dries everything out. That’s why for these cocoa brownies, I’ve upped the fat by using egg yolks and oil. I also always have cocoa powder in my pantry making these brownies even easier. If you wanted to use chocolate however, use half the amount of cocoa powder and add ½ cup melted chocolate. Alternatively, stir in a cup of chocolate chips before baking.
- Baking time. The best tip for brownies is to NOT over bake them. Check the brownies 5-10 minutes before they are meant to come out of the oven. If a toothpick inserted comes out with moist crumbs, remove them from the oven. They will continue cooking and setting out of the oven.
- Cooling time. Allowing brownies to cool completely before serving might be too much to ask BUT you will be richly rewarded. Not only do the brownies set into super fudgy squares of chocolate Heaven, they also slice much easier. You could always give them a quick reheat in the oven or microwave before serving. But if the temptation is too much, go right ahead and dig in.
Freezing and storing
- Freezing: Allow baked brownies to cool completely then wrap in two layers of plastic wrap. Place in a freezer safe container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before cutting into servings.
- Storing: Uncut brownies will stay moist for up to 4 days. Wrap the brownies in a layer of plastic wrap and then a layer of foil and keep in the fridge. Warm up in the oven or for a few seconds in the microwave before serving.
What can I add to chocolate brownies?
Add one cup of any of the following by stirring into the batter before baking:
- Chocolate chips / chunks
- Walnuts / Pecans / Hazelnuts
Easy fudgy chocolate brownies
- ½ cup melted butter
- ½ cup canola oil
- 1 cup white sugar
- 1 cup soft brown sugar
- 3 eggs
- 2 egg yolks
- 1 tsp vanilla
- 1 cup cocoa powder
- 1 cup flour
- 1 tsp salt
- 1 cup chocolate chips
- Preheat the oven to 180°C/350°F and line a 20cm x 20cm (approximately 8in x 8in) cake pan with parchment paper.
- In a large mixing bowl, mix the butter and oil with the sugars.
- Add the eggs, egg yolks and vanilla and mix well.
- Sift in the cocoa powder, flour and salt. Mix until just combined.
- Stir in the chocolate chips or nuts if using.
- Transfer the batter to the prepared cake pan then place in the oven.
- Allow to bake for 20-25 minutes until a skewer inserted comes out with moist crumbs.
- Remove from the oven and allow to cool completely in the pan before removing and cutting into portions.