Fudgy Chocolate Brownie Recipe

An easy recipe by Jacqui Kelly for delicious fudgy chocolate brownies every time.

Image credit: Fudgy Chocolate Brownie Recipe

An easy recipe by Jacqui Kelly for delicious fudgy chocolate brownies every time.

You will need:


  • 185g unsalted butter
  • 185g quality dark chocolate
  • 50g white chocolate or chocolate drops
  • 50g milk chocolate or chocolate drops
  • 85g plain flour
  • 40g really good cocoa powder
  • 3 large eggs
  • 275g golden caster sugar


Turn the oven on to fan 180°C/160°C fan/gas mark 4.


Cube 185g unsalted butter into smallish blocks and place into a medium bowl.


Break-up 185g quality dark chocolate into small pieces and add into the bowl.


Fill a small saucepan a quarter full with hot water then place the bowl on top so it rests on the edge of the pan, without touching the water. This makes a bain-marie.


Place over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan.


Alternatively, loosely cover the bowl with cling film and put in the microwave for approximately two minutes on high.


Leave the melted mixture to cool to room temperature.


While waiting, line a tray bake or Swiss roll tin approximately 20cm x 23cm.


Next sieve 85g plain flour and 40g really good cocoa powder together over a medium bowl to combine and remove any lumps.


Dice 50g white chocolate and 50g milk chocolate into small chunks on a chopping board – or use chocolate drops/buttons.


Break 3 large eggs into a large bowl and add 275g golden caster sugar.


Using a mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy – it will become very pale and double in size.


Now pour the cooled chocolate mixture over the sugar and egg mix and gently fold together in a figure of eight motion until combined fully but without losing too much volume.


Very gently resift the flour and cocoa powder mix into this bowl and again fold in gently – keep going until it looks very fudgy and sticky. Try not to over-mix.


And finally, add in the white and milk chocolate chunks/drops/buttons until they’re dotted throughout. Mix gently to disburse through the batter.


Scrape the mixture into your lined tin and spread evenly.


Place on the middle shelf of your preheated oven and bake for approximately 25 minutes, pull the tin out and give it a wiggle – you don’t want any wobbling! It should look shiny and flaky and the sides should just begin to come away from the tin. Remove from the oven and place tin and contents on a wire cooling tray until cool.

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