Fudgy Brownies
These Fudgy Brownies also came from that same experiment. After revisiting my old recipe, I realised the split between melted chocolate and cocoa powder styles. I made both, and while the chocolate-based ones are delicious, I kept going back to these cocoa-based brownies. They’re less rich but still fudgy (yes, I’ve said it enough) and easier to binge on. They’re also cheaper since you don’t need chocolate. If you’re worried about them being too cakey, don’t be—this recipe keeps them fudgy.
Makes 16-32
Hands-on Time 10 minutes
Baking Time 28 minutes
Ingredients
190g unsalted butter (plus extra for greasing)
165g caster sugar
165g light brown sugar
3 large eggs
1 tbsp vanilla extract
90g plain flour
90g cocoa powder
1/2 tsp fine sea salt
Equipment
Deep-sided baking pan (25cm x 20cm)
Baking parchment
Microwaveable bowl
Microwave
Spatula
Mixing bowl
Whisk
Sieve
Wire rack
Method
1. Preheat the oven
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Grease the baking pan with butter and line with parchment paper.
2. Melt the butter
Melt 190g butter in a microwaveable bowl in 30-second intervals, stirring between each, until fully melted.
3. Make the brownie batter
In a mixing bowl, whisk together the caster sugar, light brown sugar, and eggs for 1 minute.
Gradually whisk in the melted butter until combined.
Add the vanilla extract and whisk briefly.
Sieve the flour, cocoa powder, and salt into the mixture. Fold gently with a spatula until no streaks remain.
4. Bake the brownies
Pour the batter into the lined pan and gently shake to level. Tap the pan on the worktop to remove air bubbles.
Bake on the middle shelf for 28 minutes (or 30 minutes for a firmer texture).
5. Cool and cut
Let the brownies cool in the pan for 15–30 minutes, then transfer to a wire rack using the parchment.
Chill in the fridge for at least 1 hour (or overnight for clean cuts).
Slice into portions and serve.
Enjoy!
