ULTRA FUDGY, BAKERY-STYLE BROWNIES
I’m very fussy about brownies, and this fudgy brownie recipe has been a staple for years. They have a crackly top, rich gooey centre, and a touch of espresso to deepen the chocolate flavour. Slightly underbake for the best texture. Easy to customise with chocolate, nuts, or caramel.
Prep time: 15 mins
Cook time: 15 - 20 mins
Serves 10
Ingredients
120g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
45g cocoa powder
1 teaspoon espresso powder
170g butter
265g white sugar
2 tablespoons vegetable oil (neutral oil preferred, but olive oil works great too)
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
120g chocolate of your choice
Method
Preheat your oven to 175°C.
Line a 22x22cm baking tray with parchment paper.
In a saucepan, melt together the butter, olive oil, and a third of the sugar (approx. 90g), set aside to cool slightly.
In a bowl, mix together the eggs, egg yolk, vanilla and remaining sugar (approx. 175g) until just combines - don’t whisk (you don’t want to aerate it).
Add the melted butter and sugar mix slowly, until glossy and combined.
Sift and fold in the flour, cocoa powder, baking powder, salt, and espresso powder until just combined.
Pour into your pre-prepared pan, and springle over the chocolate chips.
Bake for 15-20 minutes, and check on the brownies.
Leave to cool for atleast 30 mins to set slightly. Dust with icing sugar and enjoy!
Tips for Fudgy Brownies
Slightly underbake for a gooey centre. They should still be wobbly in the middle but not completely liquid. If it’s not, bake for a few more mins. The middle shouldn’t be set, a knife poked into the centre will still have batter on it for the ultimate fudgy brownies. You can ofcourse leave it in longer if you prefer more set brownies.
Don’t overmix the batter - you don’t want airy brownies you want dense and fudgy!
Use good-quality chocolate for best flavour - you can relatively easily spot this. Stay away from chocolate made with vegetable fats, you want chocolate with cocoa mass / solids, 60-70% cocoa is ideal for rich brownies.
