Fudgy Chocolate Brownies
About this recipe
These fudgy chocolate brownies are rich, easy to make, and perfect for satisfying your sweet tooth. This recipe uses cocoa powder for a deep chocolate flavor and includes chocolate chips for those gooey pockets of melted chocolate.
The creator emphasizes weighing ingredients in grams for the best results, ensuring that your brownies come out perfectly every time.
Ingredient notes
- Use 2 large eggs at room temperature, weighing about 64g each.
- Dutched cocoa powder is preferred for a richer flavor, but regular unsweetened cocoa powder can be used as well.
- You can substitute bittersweet chocolate chips with chopped dark chocolate if desired.
Tips from The Artistic Cook's video
- Beating the eggs with sugar for 5-6 minutes is crucial for achieving that shiny crinkle top on the brownies.
- Grease the sides of the tin to help keep the parchment paper in place, making it easier to lift the brownies out after baking.
- Do not overbake the brownies; they should be removed from the oven when a toothpick comes out with a few moist crumbs.
No life story here — the video and the recipe are the whole point. All credit to The Artistic Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Weigh all your ingredients in grams for a perfect result.
- 2
Microwave the unsalted butter for 40-60 seconds to melt it.
- 3
Add the vegetable oil to the melted butter and mix well.
- 4
Weigh and add the fine granulated sugar to the mixture.
- 5
Add the large eggs and vanilla essence to the bowl.
- 6
Beat the mixture for 5-6 minutes until the sugar dissolves and the batter becomes light and fluffy.
- 7
Sift together the all-purpose flour, cocoa powder, and salt into the wet ingredients.
- 8
Gently fold the dry ingredients into the wet mixture until just combined.
- 9
Add the chocolate chips or chopped chocolate and gently fold them into the batter.
- 10
Grease a 7-inch square tin with oil and line it with parchment paper, leaving an overhang for easy removal.
- 11
Preheat the oven to 180C/350F.
- 12
Spread the batter evenly in the prepared tin and bake for 23-25 minutes.
- 13
Allow the brownies to cool in the tin for 20 minutes before slicing and serving.
Heads up — we had to guess a little:
- The quantity of eggs was inferred based on the average weight of large eggs.
Credit where it's due: this recipe was transcribed from The Artistic Cook's original video on YouTube. Follow them there — it's their dish.
Are you The Artistic Cook? Claim this page or ask us to take it down. Your call, always.
