My fudgy chocolate brownies are absolutely DA BOMB! They are chunky and chewy, with a rich deep chocolate flavour and a wonderfully fudgy texture. Perfect enjoyed either warm or cold, this is the ONLY recipe for the most delicious chocolate brownies fudgy you will ever need!

Chocolate fudgy brownies. These deliciously rich and fudgy brownies are chewy and moist and decadent, and will have everyone coming back for more! Recipe by movers and bakers

So what makes these brownies so much better

Not too sweet, ultra chocolatey brownies. These are perfectly rich and deeply chocolatey, without it resulting in overly sickly sweet homemade brownies.
Easy to make with just 8 ingredients. You only need a handful of ingredients, which you probably have already at home, to make this delicious and easy fudgy brownies recipe.
Perfect fudgy, slightly gooey texture. Adjust the baking time on these beauties to make them more or less gooey as you please. Either way, you will end up with a delicious fudgy cocoa brownies I am sure you will love!
Made easily in 45 minutes from start to finish. This no fail best fudgy brownies recipe is baked from scratch in under an hour, making it perfect if you need a last minute dessert.

Ingredients for these fudgy homemade brownies

Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake.
Cocoa: essential in these fudgy brownies with cocoa powder for all that beautiful chocolatey loveliness!
Vanilla: for delicious flavour in these simply delicious beauties!
Brown sugar: for sweetness, but also chewiness, in these easy fudgy brownies.
Eggs: helps with the structure and texture of the bake.
Flour: I use plain/all purpose flour to make these fudgy brownies from scratch. There is no raising agent used in making this bake.
Salt: enhances the flavours every time. You will not taste it, I promise!
Chocolate chips: for extra pops of chocolatey loveliness, what’s not to like?
Espresso powder: coffee enhances the flavour of chocolate, making it richer and deeper. This one is optional, do omit if you wish.

What tools and equipment do I need to make brownies?

Baking tin*: you will need an 8”x 8” pan to make these brownies. One with a loose bottom is my preference.
Parchment paper: to line the baking tin. This stops the brownie from sticking to the pan and makes it loads easier to remove from the tin too.
Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
Mixing bowl*/small mixing bowl* any bowl large enough will do: plastic, glass, the choice is yours! The smaller bowl is for the chocolate mixture at the start of the recipe.
Stand mixer*/handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this whole recipe entirely by hand. But it will be quite the workout for your arm!
Spatula*: to use to mix ingredients together towards the end of the method. You do not want to beat it and risk deflating the batter, so folding is best.

How to make the best fudgy brownies from scratch

These delicious brownies come together in super quick time and are so moorish and irresistible! The hardest part in making these beauties is actually waiting for them to cool enough so you can cut them and dig in!!

Ingredients required: unsalted butter, cocoa powder, vanilla, espresso powder (optional), eggs, brown sugar, plain (all purpose) flour, salt and chocolate chips. Recipe by movers and bakers

Step 1: Line an 8″ baking tin with parchment paper and set it aside. Preheat the oven to 180C/350F while you make the brownies

Step 2: Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder, vanilla and espresso powder if using, and whisk it together until silky smooth.

Step 3: In a separate larger bowl, whisk together the eggs and sugar for about five minutes until really pale and at least double in size. Slowly drizzle in the chocolate mixture, beating as you go so it is all evenly mixed together.

Before folding in the dry ingredients...

Step 4: Into the mixing bowl, tip in the flour and salt. Fold this into the chocolatey mixture rather than whisking so you keep the volume added to the batter. Finally, tip in the chocolate and fold through.

Step 5: Pour the brownie batter into the prepared baking tin and ease it into the corners levelling the top. Bake in the preheated oven for 25-35 minutes the edges feel firm to touch and the middle has the tiniest wobble. It will take more or less time, depending on your oven. For me, my brownies are done around 27-28 minutes. Leave the brownie in the tin to cool completely before cutting into squares. Enjoy!

Spreading the mixture out in the tin before levelling and baking. Recipe by movers and bakers

What baking tin do you need for chocolate brownies?

Metal tins are best for making this brownies recipe fudgy at home. This is because they distribute heat evenly and ensure an even bake. I would recommend avoiding glass, silicone, or ceramic dishes to make brownies in. Glass dishes absorb heat, leading to burnt or over baked edges on the brownies. Silicone does not conduct heat at all, which means it will take longer to bake the brownies. And ceramic dishes are very similar to glass: they conduct heat well, but can result in over baked brownies.

How do I line a baking tin?

There are many ways to line a square baking tin. The simplest way is to cut two strips of baking parchment slightly smaller than one side of the tin first. Lightly brush the tin all over with melted butter. Then lay the strips of parchment paper in the tin in a cross shape. Press and smooth onto the tin, ensuring the edges and corners are folded to give nice neat edges.

When are brownies done baking

When do you pull your chewy fudgy brownies out of the oven? Too soon and you will end up with an underbaked runny mess. Too late and you end up with a well baked chocolatey slab that is hard and potentially too difficult to eat. So here are my top tips, including things to look for, to help you decide when your brownies are done:

You want to make sure the brownies are completely firm all around the edges. I certainly do not mean hard as a rock, but firm enough to hold its own when pressed. It should feel like the baked texture of a cake, but only along the edges. I sometimes find I need to turn my tin in the oven, depending on how evenly it is baking. This is just to ensure all sides are equally baked.
If you wiggle the tin, it should not look like a crust floating on top of a pool of brownie batter. In other words, it should not jiggle around. Instead, remove the chewy fudgy brownies from the oven when it has a crust on top and feels a little fudgy and soft when gently pressed. If it does look or feel more liquid-like in the middle, simply leave it in the oven for a few more minutes and test again.
Skewer tests are not always the best with brownies. This is because testing the middle using the skewer/crumb test will inevitably leave you with over baked edges for your brownies. If you really do wish to use a skewer, test the brownie about 1″ in from the edge of the tin. If it comes out clean or with a few damp crumbs, you are good to go!

How to perfectly slice brownies

Leaving the brownies to cool completely before cutting them is the best way to get lovely neat brownie pieces. Brownies are normally slightly underbaked when removed from the oven. So leaving it to cool completely allows just a little more firming from residual heat.

When cutting the cooled brownies, always remember to use a sharp knife. Dip the knife in hot water and wipe it down before cutting. Repeat this process, dipping and drying the knife, in between eat cut for really clean cut lines when cutting brownies.

I like to cut my brownies (when baked in an 8″ square) into sixteen pieces, so four pieces along each side. For me, brownies are perfect at this size, as they are rich and chunky and just the right amount to satisfy my sweet taste buds. However, I do know that many people enjoy more than less, so do decide what size you cut depending on your preferences.

How to store brownies

These fudgy brownies recipe cocoa powder will keep for up to 4 days once baked. They should be stored in an airtight container, in a cool place away from direct sunlight.

How to freeze brownies

If you wanted to freeze these brownies, make sure they are completely cool. Slice them up and double wrap each piece individually and securely in cling film. You can freeze these easy fudgy brownies for up to three months.

How to defrost brownies

When you are ready to enjoy your brownies again, defrosting could not be simpler! All you have to do is unwrap the brownie pieces (as many as you wish!), and place them on a cooling rack to come to room temperature. How long it takes to defrost will depend entirely on the temperature of the room you are defrosting them in. If you are impatient however, you can microwave them for about 30 seconds to speed up the process.

Tips for the best chocolate brownies

Always make sure you have prepared all tools and ingredients before you start mixing: line the baking tin with parchment paper, preheat the oven and get all the ingredients out ready to use. It is easy to get flustered if you feel unprepared!
This brownie mixture, if the butter cools a lot, is really quite a thick one. No need to be alarmed by this, the brownies will turn out wonderful once baked!
Feel free to add in some nuts or dried fruit to the brownie mixture instead of the chocolate chips/chopped chocolate, if you wish.
The most important tip to remember: make sure the whole brownie is COMPLETELY COOL before you cut it. And use a sharp knife to help you get through the crust more easily.

Troubleshooting

If you have any questions about the best fudgy brownies recipe ever, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for chocolate brownies, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!

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Chocolate chunk cookies: My chocolate chunk cookies are absolutely the best chewy chocolate chip cookies you will ever have! Crispy edges and deliciously soft chewy middles make these to die for. Top with a final sprinkle of sea salt for a wonderful contrasting flavour!

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Chocolate chip loaf cake: This chocolate chip loaf cake is one of my favourite treats! A fluffy vanilla loaf cake with plenty of chocolate chips in every bite, topped with a smooth and shiny chocolate ganache. A truly perfect tea time treat!

Thanks for joining me today, friends! As always, happy baking! x

Recommended equipment I used *

Baking tin	Digital kitchen scales
Measuring spoons	Mixing bowl/small mixing bowl
Stand mixer/Handheld electric mixer	Spatula

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