Fudgy Brownies

Fudgy Brownies

Based on 1 ratings
Lina Salman

Lina Salman

Community member

"I used this recipe the first time I made brownies and I never searched for another one. It was just pure awesomeness. Add a scoop of vanilla ice cream and a drizzle of chocolate sauce and it will turn into a delicious dessert, guaranteed to wow your guests. Perfect for big gatherings and parties. Sahtein, Lina!"


Easy 👌


¼ sticks
butter (melted)
¼ cups
¼ tsp
vanilla extract
¼ tsp
sea salt
¾ oz
semi-sweet chocolate chips
Dutch-process cocoa powder
dark brown sugar
¼ tbsp
butter (soft, for coating)
  • Step 1/10

    • ¾ oz semi-sweet chocolate chips
    • cup Dutch-process cocoa powder

    Combine the chopped chocolate, 1/4 cup of the cocoa powder in a heatproof liquid measuring cup or medium bowl and set aside

  • Step 2/10

    • ¼ sticks butter (melted)

    Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer about 5 min swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 min. Whisk until the chocolate is completely smooth and melted and set aside.

  • Step 3/10

    • ¼ cups sugar
    • ¼ tsp vanilla extract
    • ¼ tsp salt
    • capsule espresso
    • eggs
    • cup dark brown sugar

    Combine the granulated sugar, brown sugar, vanilla extract, salt and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It would be similar to the texture of a very thick pancake batter.

  • Step 4/10

    With the mixer on, put in the slightly cooled chocolate and butter mixture and blend until smooth.

  • Step 5/10

    • ¼ tbsp butter (soft, for coating)

    Grease a 9 x 13 inch or 23 x 33 cm dark metal pan with softened butter then line with parchment paper leaving overhang on all sides. Grease the parchment with softened butter.

  • Step 6/10

    Position a rack in the middle of the oven and preheat to 180°C or 350 Fahrenheit

  • Step 7/10

    • cup flour

    Sift in the flour and remaining coco powder and use a rubber spatula to gently fold until combined

  • Step 8/10

    Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top about 20 minutes

  • Step 9/10

    Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface for 1 to 2 times until the brownies deflate slightly. Sprinkle with flaky sea salt

  • Step 10/10

    Return the pan to the oven. Bake until a wooden skewer inserted into the center of the brownies come out fudgy but the edges look cooked for about 20 minutes more.


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