Seriously Fudgey Chocolate Brownies |
Seriously Fudgey Chocolate Brownies | | Photography: MavrenLee Photography

Listen, these brownies are freaking amazing! I kid you not. I’ve made them many, many times. They’re the kind of thing that you can whip up when you get out of bed and they’ll be cut up into squares and ready to take with you to a BBQ lickety split (or keep them for yourself and buy something on the way… I’ve never done that by the way… eyes rolled ). Chewy, fudgy, chocolatey, moist… room temperature or warmed up. I like to eat them (a lot!) as is, or warmed up with cream or chocolate ganache or ice cream for dessert. The only complaint that you’ll have is that you should have made more! Seriously, just make more already… winking-face_1f609 A word on the crockery and cake forks used in this post. The crockery is lenox french perle and the cake forks were given to me by another of my sisters (bless them!) and are Laguiole Cake Forks, which I’m in love with!

Baking Tip:

Brownie Pan
Scanpan Brownie Pan

You will need a 35cm (13.5 inch) by 22cm (8.75 inch) pan that’s at least 5cm (2 inches) deep for this recipe. I always grease and line the pan and I overlap the baking paper on the sides by about 10cm (4 inches). That way its really easy to just lift the whole brownie out of the pan once it’s cooled, then you can cut them up on a cutting board without scratching your pan. Happy days, especially because I have scratched a pan like this before and that was not a happy day… You may notice in the pic that I use a small Scanpan Roasting Pan roasting pan to cook the brownies in. Why you may ask? Well.. I used to use a normal ol’brownie tin, but when the one I owned was dirty and I couldn’t be bothered washing it up (note; worst part of baking – washing up), I decided to use this pan and I’ve stuck with it.  I find that this one heats up better and holds the heat as well (unlike thinner brownie pans) because of the heavy cast aluminium base. Yum

Seriously Fudgey Chocolate Brownies

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  • 420g / 15oz unsalted butter (doesn’t need to be softened)
  • 600g / 21oz dark chocolate
  • 600g / 21oz dark brown sugar
  • 4 teaspoons vanilla extract
  • 6 eggs
  • 3 egg yolks
  • 255g / 9oz Plain Flour


Preheat oven to 160°C or 320°F.Grease and line a 35cm (13.5 inch) by 22cm (8.75 inch) pan that’s at least 5cm (2 inches) deep (see Baking Tip).

Place the butter and chocolate in bowl over simmering water. Don’t let the bowl touch the water, and stir with a metal spoon as a wooden spoon may have held some moisture from last time it was washed (I speak from experience, see my Dark Chocolate Ganache Baking Tip).

In a separate bowl mix together the sugar and flour. Add all of the eggs, egg yolks and vanilla and chocolate mixture. Mix until well combined.

Pour into your greased and lined pan and bake for about 30 minutes or until a skewer inserted comes out with moist crumbs attached. The brownie will continue to bake for a couple of minutes when you remove it from the oven and you want the brownies to be nice and moist, so don’t worry if the skewer doesn’t come out clean, you want nice moist crumbs on the skewer.

Variation to the recipe – you don’t have to change any of the ingredients listed above if you want to add some chocolate chips or chopped chocolate or some nuts of your choice. Just add them in and stir well just before you pour the batter into the pan. I personally like these brownies with chopped white chocolate and some pistachios. Yummo!



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