Fudgy Brownies
About this recipe
These fudgy brownies are the ultimate treat for chocolate lovers, combining a rich, gooey interior with a shiny crinkled top. This recipe stands out because it balances sweetness with deep chocolate flavor, ensuring each bite is indulgent without being overwhelming.
The secret to their fudginess lies in the careful mixing and baking time, which the creator has perfected. With just a few simple ingredients, you can whip up a batch that will have everyone coming back for more.
Ingredient notes
- Use 50% dark chocolate or semi-sweet chocolate chips for a less sweet brownie.
- For the butter, you can use either room temperature or melted, depending on your preference.
- Canola oil is recommended for the vegetable oil.
Tips from Cakes by MK's video
- Preheat your oven to 160°C (320°F) with the fan on for the best baking results.
- Mix the eggs and sugar for three minutes to incorporate air, which helps create a fudgy texture and a crinkle top.
- Be careful not to overmix the batter after adding the dry ingredients to keep the brownies fudgy rather than cakey.
No life story here — the video and the recipe are the whole point. All credit to Cakes by MK: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 160°C (320°F) with the fan on and grease and line an 8-inch square cake tin.
- 2
Chop 105 g of dark chocolate into large chunks and add to a bowl.
- 3
In the same bowl, sift in 90 g of flour and 0.5 tsp of salt, then mix until well combined and set aside.
- 4
In a microwave-safe bowl, combine 113 g of unsalted butter, 53 g of vegetable oil, 75 g of cocoa powder, 100 g of soft brown sugar, 1 tsp of coffee powder, and 1 tsp of vanilla. Mix slightly and microwave in 20-second bursts, stirring in between, until fully melted and hot to the touch.
- 5
Set the melted mixture aside to cool.
- 6
In another bowl, add 200 g of white sugar and 2 large eggs. Using a hand or stand mixer, mix on medium-high speed for 3 minutes until light and creamy.
- 7
Gently fold the melted chocolate mixture into the whipped eggs with a spatula.
- 8
Add the pre-mixed dry ingredients to the chocolate-egg mixture and gently fold until just combined, being careful not to overmix.
- 9
Pour the batter into the prepared cake tin, shake gently to distribute evenly, and tap to remove large air bubbles.
- 10
Bake in the preheated oven for 22-25 minutes, depending on how fudgy you want your brownies. Aim for 22 minutes for a fudgier texture.
- 11
Once baked, let the brownies cool in the tray for about an hour to firm up.
- 12
Run a thin knife around the edges to release the brownie from the tin and lift it out using the baking paper.
- 13
Cut into pieces and enjoy your fudgy brownies.
Heads up — we had to guess a little:
- The baking time of 22-25 minutes is inferred from the description of desired fudginess.
Credit where it's due: this recipe was transcribed from Cakes by MK's original video on YouTube. Follow them there — it's their dish.
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