Chocolate Fudge Brownies

Name: Chocolate Fudge Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 squares servings
Cuisine: International
Ingredients: 150g unsalted butter; 150g dark chocolate (at least 70% cocoa), chopped; 200g caster sugar; 100g light brown sugar; 3 large eggs; 1 tsp vanilla extract; 90g plain flour; 30g unsweetened cocoa powder; ¼ tsp salt; Optional: 100g chopped walnuts or chocolate chunks

ByWei Ling

Jan 15, 20261 min

4.5(44)

Prep Time

20 minutes

Cook Time

25-30 minutes

Total Time

50 min

Servings

16 squares

Difficulty

easy

Rich, fudgy, and deeply chocolatey — these easy chocolate fudge brownies are a classic treat for any occasion.

4.5 (44 ratings)

These classic brownies are everything a chocolate lover dreams of: deep cocoa flavour, a shiny crackly top, and a dense, fudgy centre. They’re made with melted dark chocolate and cocoa powder for extra richness and can be customised with chocolate chunks, swirls of peanut butter, or even a touch of espresso powder to deepen the flavour.

I like baking brownies in my Nordic Ware Natural Aluminium Square Cake Pan as aluminium pans allow for even heating, making it easier to achieve a consistent texture while having moist centres and perfectly set edges. A great plus is it also comes with a lid for easy storage in the fridge.

For accuracy, I recommend using a Digital Kitchen Scale to measure out the ingredients—especially when working with cocoa powder, where a little too much can dry out the batter. And for folding in chocolate, I always use my trusty Silicone Spatula as it helps to mix smoothly without overworking the batter.

Curious about where brownies came from?

Read the full story here: Where Brownies Began.

Chocolate Fudge Brownies

Prep: 20 minutesCook: 25-30 minutesServes: 16 squareseasy

Ingredients

Instructions

1
Preheat the oven to 175°C (fan 160°C). Line a 20cm square baking tin with parchment paper.
2
Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
3
Whisk the sugars, eggs, and vanilla extract together in a large bowl until pale and slightly thickened (about 1 minute).
4
Pour in the melted chocolate mixture and whisk until well combined.
5
Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
6
If using, fold in the chopped walnuts or chocolate chunks.
7
Pour the batter into the prepared tin and smooth the top.
8
Bake for 25–30 minutes, or until the centre is set and a skewer comes out with a few moist crumbs.
9
Cool completely in the tin before lifting out and cutting into 16 squares.