Best Chocolate Fudge Brownies – melt in your mouth

Best Chocolate Fudge Brownies

Recipe by Tasty.co, tried & tasted by AnnabelCourse: Sweet TreatsDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

30

minutes

These really are incredible brownies and I have tried many recipes!

Ingredients

  • 225g good-quality chocolate, semi-sweet

  • 12 tablespoons butter, melted

  • 250g sugar

  • 2 eggs

  • 95g all-purpose flour

  • 2 teaspoons vanilla extract

  • 30g cocoa powder

  • 1 tsp salt

Directions

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, serve and enjoy.

2 Comments

  1. Your Brownies recipe
    225g good-quality chocolate, semi-sweet
    12 tablespoons butter, melted
    250g sugar
    2 eggs
    95g all-purpose flour
    2 teaspoons vanilla extract
    30g cocoa powder
    1 tsp salt

    This sounds really delicious but it’s obviously an American recipe as it uses tablespoons of butter rather than a weight. Could you please tell me is “all purpose flour” what we call PLAIN flour or is it self-raising? And what would you call “semi sweet chocolate” in our (English) terms please? Would Bournville chocolate do or what did you use?

    • Sorry about the confusion. I used plain flour and Green & Blacks dark cooking chocolate but I am sure you can use Bournville. Annabel

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