Fudgy Chocolate Brownies

Name: Fudgy Chocolate Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: United States
Ingredients: 200 g of dark chocolate; 150 g of unsalted butter; 200 g of granulated sugar; 3 eggs; 1 tsp of vanilla extract; 100 g of flour; 1/2 tsp of salt; 100 g of walnuts (chopped); powdered sugar

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This brownie is a dense, moist cake rich in chocolate. 🍫 A short bake time is essential to keep it fudgy. It is even better the next day.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Rest: 1 h
Difficulty: Easy
Per person: €0.42

By the CookinBreak team

Ingredients 9

brownies

Estimated cost €5.00

Equipment

Saucepan
Whisk
Spatula
Oven
Square pan(20x20 cm)
Metal bowl

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Lightly grease and flour the square pan.

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In a saucepan over low heat, melt the chocolate and butter, stirring regularly. Once melted and combined, remove from the heat.

Add the granulated sugar to the melted mixture and stir until well incorporated.

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.

In a separate bowl, mix the flour and salt. Fold this dry mixture into the wet mixture, stirring gently until just combined. Do not overmix.

If using walnuts, gently fold them into the batter.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for about , or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake, to keep the fudgy texture.

Remove from the oven and let the brownies cool in the pan for about , then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar if desired, then cut into squares.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Crispy Homemade Onion Rings

25 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

Classic Martini

5 minEasy

Nutrition facts

per serving · estimate

240kcal

Protein3 g5%
Carbs25 g40%
Fat15 g55%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🍫 For a final indulgent touch, dust your brownies with powdered sugar once cooled. It adds a little extra sweetness and a beautiful presentation to these chocolatey treats. ✨

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2-3 months after baking. Wrap individually in plastic wrap, then place in a freezer bag.

Storage : How long does it keep?

Keeps 3 to 5 days in an airtight container at room temperature or in the fridge. The fudgy texture is best in the first 2 days.

Making ahead : Can you make it the day before?

Same day

Making the batter the day before is not ideal; the texture could be affected. Better to bake and store.

Reheating : How do you reheat it?

Warm briefly in the microwave (15-30s at medium power) to bring back the fudgy texture, or 5-10 minutes in the oven at 150°C. Do not overheat.

Variations

Replace the walnuts with pecans, hazelnuts or chocolate chips.
Leave out the nuts for plain brownies, which are even fudgier.
Dust with powdered sugar or top with a little vanilla ice cream.

Mistakes to avoid

Overbaking the brownies: they turn dry. The toothpick should come out with a few moist crumbs.
Mixing too much after adding the flour: the texture becomes gummy. Mix just until combined.
Cutting the brownies while still warm: they fall apart. Let them cool completely.

Frequently asked questions

How do I know when the brownies are done?

After about 25 minutes at 180 °C, insert a toothpick in the center: it should come out with a few moist crumbs, not liquid batter. Don't bake them any longer, to keep their fudgy texture.

Can I leave out the walnuts?

Yes, the walnuts are optional. Without them, the brownies will be fudgier and more chocolatey. You can also replace them with chopped hazelnuts or chocolate chips, gently folded into the batter.

Why add the eggs one at a time?

Added one by one, mixing well after each addition, the eggs blend better into the melted chocolate and butter. The batter stays smooth and glossy, and the brownies get a thin crust and a moist center.

Which pan should I use for brownies?

A square pan, greased and floured, makes thick brownies that you cut into squares. A pan that is too large spreads the batter out and speeds up baking: in that case, start checking at 20 minutes.