These decadent fudgy chocolate brownies are the ultimate chocolate treat. Sweet and chewy with a light crust, they are definitely the best brownie recipe I've made!
Now, if you're thinking you've got the best brownie recipe then think again! I know you're wrong because I can say with absolute certainly that this is the ultimate brownie recipe. I'm not just saying that and I'm not overconfident. If anything, I'm more of a hesitant person. So, if I tell you it's the best you know you can trust me!
Also, my husband, two kids and anyone I've ever made these brownies for also thinks they're the best! The brownies are gooey and fudgy inside with a thin slightly crunchy crust. I know you've probably got your own favourite brownie recipe, but these are definitely the best brownies ever. And I really think you NEED to try them!
Just look at the soft fudgy texture in the pictures and I'm sure you'll agree!
What's more, these fudgy brownies are also nut-free. Now, I love brownies with nuts in but the rest of my family don't! So, if you are on a nut-free diet or just don't like nuts then these nut-free brownies are perfect!
When's the best time to eat chocolate brownies?
Brownies are a great treat at any time. They are a great dessert. A sneaky breakfast even. Well, I usually have something else as well!
The first time I ever ate this recipe was after a 6k race on a cold wet day in London. If you do any kind of outdoor sport I promise you these brownies are the best recovery food!
After it finished we went straight to the nearest pub to dry out, drink coffee and eat these lovely brownies that my friend had brought along with her. Of course I asked for the recipe.
Ingredients for these fudgy chocolate brownies
The recipe is adapted from BBC Good Food and I make a few changes. I use a little more cocoa powder and a little less sugar. To make them you'll need:
- Butter - Salted or unsalted are fine
- Dark chocolate - You can use a bar of chocolate or chocolate chips.
- Eggs - Large eggs are best
- Caster sugar
- Plain flour
- Cocoa powder - Or cacao powder. I make them with both, depending on which I have.
- More chocolate chips - These are to stir into the brownies just before the batter is put into the tin. I often use milk chocolate chips. You can use more dark chocolate, white chocolate or even something else such as mini marshmallows or nuts.
How do you make brownies?
Brownies are pretty easy to make. I've made this recipe a lot of times over the years and they have never gone wrong yet!
First melt the butter and the chocolate together. You can do this over a pan of boiling water (make sure the bowl is not in the water) or in the microwave. I like the microwave method. Just microwave it for about 40 seconds. Then stir. Microwave it for another 20 seconds and stir again. Keep repeating until everything is melted and you have a smooth chocolate mixture.
Put the eggs and sugar in a bowl and whisk together for a couple of minutes. You can do this by hand or use and electric whisk.
Pour the chocolate mixture into the bowl with the eggs and sugar. Fold in.
Then add the flour and cocoa powder. Cocoa powder has a tendency to clump together so it's best to add it through a sieve to get rid of any lumps. Fold it in.
Finally fold in the extra chocolate chips.
Pour the mixture into a square tin lined with baking paper and bake for about 25 minutes.
For the best fudgy brownie texture there should still be a slight wobble on top when you take them out of the oven but they should also be just beginning to come away from the sides of the tin. Let them cool in the tin before slicing into square.
More ways to adapt these brownies
If you don't have any chocolate chips then just leave them out. These brownies are delicously fudgy and even without the extra chocolate they are totally addictive.
I usually add melted dark chocolate to the brownie batter and then stir milk chocolate chips in at the end. However you can use all milk chocolate or use a mixture of different kinds of chocolate chip. Dark chocolate, milk chocolate or white chocolate.
You can even use something different such as fudge pieces or marshmallows. I know I said these brownies don't contain nuts but, if you like nuts in your brownies, just add some!
How long do brownies keep?
If you store these brownies in an airtight container they will easily keep for about 3-4 days. However I would be amazed if they last that long!
You can also freeze them for up to three months if you really want. Just wrap them up well in cling film and put them in an airtight container. They'll defrost at room temperature.
More chocolate recipes
If you need more of a chocolate fix then why not try one of these tempting chocolate recipes?
- Double chocolate chip cookies
- Strawberry chocolate and banana muffins
- Mary Berry's American style chocolate cheesecake
- 185 g butter cut into cubes
- 185 g dark chocolate broken into pieces
- 3 eggs
- 250 g caster sugar
- 85 g plain flour
- 45 g cocoa powder
- 100 g chocolate chips Use dark, milk, white chocolate or a mixture
- Preheat the oven to 180C. Line a 20cm tin with non-stick baking paper.
- Put the butter and dark chocolate in a microwave-proof bowl, cover with cling film and heat on high for 2 minutes until melted. Alternatively you can heat it over a saucepan of simmering water. Leave to cool.
- Put the eggs and sugar in a mixing bowl and whisk for at least 5 minutes until the mixture is pale and about twice its original size. Pour the melted and cooled chocolate and butter mixture into the mixing bowl and fold in until combined. Don't overmix. Stop as soon as you think it is all mixed in.
- Add the flour and cocoa powder by holding a sieve above the mixing bowl and sift the flour and cocoa into the chocolate mixture. Fold this in as well. Again, stop as soon as it is combined and there are no dry floury bits.
- Fold in the chocolate chips.
- Then put the mixture into the tin.
- Bake in the oven for 25 minutes. To check if it's ready, give the tin a gentle shake. If it's still quite wobbly, return to the oven for another 5 minutes and check again. There should be a crust on top and it will be coming away from the sides of the tin a little. Let it cool in the tin before cutting into squares.
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Keep in touch
Do let me know if you try these nut-free fudgy chocolate brownies. I love to get feedback from readers.