The Best Dark And Indulgent Brownies
Indulge your sweet tooth with our irresistible and luscious UK fudgy brownie recipe. These homemade chocolate brownies, made from scratch, will quickly become your favourite go-to treat!
Whether you’re a seasoned baker or a novice in the kitchen, our straightforward instructions ensure a hassle-free baking experience and consistently scrumptious results. With their intense chocolate flavour and delightfully chewy texture, these brownies are the ultimate choice for any event – from laid-back weeknight desserts to elegant dinner parties.
Ingredients needed to make fudgy brownies
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 40 g Cocoa Powder
- 3 lrg Eggs
How to make dark chocolate brownies step by step
Line two baking tins with baking paper Whisk the sugar and eggs together until thick and creamy. Melt the chocolate and butter in the microwave in 25 second intervals Pour in the cooled melted chocolate into the egg mixture Mix slowly to combine. Sieve the flour and cocoa powder into the mixture and fold in slowly without over mixing. Pour into the tins and spread out evenly.
TOP TIPS for fudgy Brownies
- One essential tip is to have good quality dark chocolate that contains 70% cocoa solids. I’ve tried it with 50%, and it just isn’t the same.
- Another top tip is to use good quality flour, whether it’s wheat or gluten-free. I always use Organic when I can.
- Don’t rush. When adding the flour and cocoa powder, fold in slowly until it’s all combined.
- Melting Chocolate: Melt the chocolate slowly, either on the stove or microwave.
- Mixing the Batter: Mix the batter just enough to combine the ingredients without overmixing. Overmixing can lead to tough, cakey brownies instead of the desired fudgy texture.
- Cooling and Cutting: Allow the brownies to cool completely before attempting to cut them. This will ensure clean, even slices and prevent the brownies from falling apart. I use a dough cutter to cut the brownies neatly and wipe the blade clean between cuts.
- Choosing the Right Baking TIn: Make sure you use a proper baking tin rather than glass or ceramic; otherwise, it will not produce a fudgy, chewy texture.
Storing and freezing
Brownies keep quite well due to the sugar content. Fresh is always best and best eaten within 5 days, but they can keep up to 10 days when kept in an airtight container. Alternatively, store in the freezer for up to 3 months.
Dark Chocolate Brownies
You’ll absolutely love this brownie recipe because it strikes the perfect balance between rich, fudgy goodness and a delightfully chewy texture. The simple, easy-to-follow instructions make it a breeze to whip up these delectable treats in no time, ensuring that even novice bakers can achieve brownie perfection.
With an array of exciting variations and customization options, you can easily adapt this recipe to cater to different tastes or dietary requirements, making it a versatile go-to dessert for any occasion.
So, indulge your sweet tooth and impress your friends and family with these irresistible, mouthwatering brownies that are sure to become a cherished favourite in your recipe collection.
Variations for your brownie recipe
One of the best things about brownies is their versatility. With just a few simple tweaks or additions, you can create a whole new flavour experience to suit your taste buds or cater to specific dietary needs. In this section, we’ll explore some exciting variations that will take your basic brownie recipe to new heights:
- Nutty Brownies: Add a crunchy twist by folding in 1 cup of chopped nuts, such as walnuts, pecans, or almonds, into the batter before baking.
- Double Chocolate Brownies: For an intense chocolate experience, mix in 1 cup of chocolate chips (white, milk, or dark) into the batter for a gooey, chocolatey surprise.
- Mint Chocolate Brownies: Give your brownies a refreshing touch by adding 1/2 teaspoon of peppermint extract to the batter and topping them with crushed mint candies or a drizzle of mint chocolate.
- Peanut Butter Swirl Brownies: Enhance your brownies with a rich peanut butter swirl by dropping spoonfuls of slightly warmed peanut butter onto the batter and swirling it in with a knife before baking.
- Caramel Brownies: Create a decadent dessert by pouring caramel sauce over the brownie batter, then using a knife to swirl it in for a marbled effect. You can also add a layer of caramel-filled chocolate candies between two layers of batter.
- Gluten-Free Brownies: Make your brownies gluten-free by substituting the all-purpose flour with a gluten-free flour blend, ensuring that all other ingredients are also gluten-free.
- Vegan Brownies: Adapt your brownies for a vegan diet by using plant-based butter, flaxseed meal or chia seeds as an egg substitute, and dairy-free chocolate.
- Ginger and Pecan Brownies: Add a bit of spice and crunch, it’s so good!
By offering these variations, you’ll inspire your readers to get creative in the kitchen and cater to their unique preferences or dietary requirements, making your brownie recipe even more appealing.
FAQ’s
Yes, you can use a different size tin, but keep in mind that this will affect the baking time and the thickness of the brownies. Adjust the baking time accordingly, and monitor the brownies closely to ensure they don’t overbake or under bake.
Brownies are done when the edges begin to pull away from the sides of the pan, and a toothpick inserted into the centre comes out with a few moist crumbs attached. They should still be slightly gooey in the middle, as they will continue to set while cooling.
Yes, you can freeze brownies for up to 3 months. Once they have cooled completely, wrap them tightly in plastic wrap or aluminium foil, then place them in an airtight container or resealable plastic bag. To thaw, let them sit at room temperature for a couple of hours before serving.
Overbaking or using too much flour can cause dry, crumbly brownies. Make sure to measure your ingredients accurately and keep an eye on the baking time. It’s better to slightly under bake brownies, as they will continue to set while cooling.
To make dairy-free brownies, replace the butter with a dairy-free alternative and use dairy-free chocolate. For vegan brownies, use plant-based butter, flaxseed meal or chia seeds as an egg substitute, and dairy-free chocolate.
Dark and Indulgent Chocolate Brownies
Equipment
Ingredients Â
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 40 g Cocoa Powder
- 3 lrg Eggs
InstructionsÂ
- Melt butter and dark chocolate in a pan on low heat or in the microwave in bursts of 25 seconds at a time.
- Heat oven at 160°c Fan oven. Line two brownie tins with baking paper with some overhang for easy lifting when cooked.
- Sieve flour and cocoa powder in a bowl
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended. Don't over mix.
- Add to lined tins spreading evenly and bake for 26 minutes
- Allow to cool in the tin for 15 minutes then grab the greaseproof paper from either side of the tin and pull out carefully. Transfer to a wire rack and cool completely. Cut into squares and keep in an air-tight container to keep fresh.
Notes
Nutrition
