THE BEST FUDGY BROWNIES
- Martine Hornseth
- Jul 1, 2025
- 2 min read
Updated: Aug 1, 2025
When I say I’ve searched high and low for the perfect homemade brownie recipe, I mean it. I wanted everything: a glossy, crackly top; a dense, fudgy center; and just the right amount of chew around the edges. If you’ve been looking for a fudgy brownie recipe that’s rich, chocolatey, and easy to make, your search ends here.
Brownies have been my not-so-guilty pleasure for as long as I can remember—and few things are more disappointing than biting into a dry, cakey square. These brownies are anything but. They’re gorgeously gooey, chewy, and packed with deep chocolate flavor—and best of all, they come together with simple pantry staples.
Cocoa Powder vs. Chocolate
Instead of melting chocolate, this recipe uses 100% unsweetened cocoa powder, which gives the brownies their bold, deep chocolate flavor without any extra fuss. Prefer a more intense bite? Try Dutch-processed cocoa for an even richer flavor profile. Either way, you’ll get moist, dense, deeply chocolatey brownies every time.
Espresso Powder: Optional, but Chocolate-Enhancing Magic
A touch of espresso powder (just 1 teaspoon) enhances the chocolate flavor without making your brownies taste like coffee. It’s completely optional, but it adds a subtle depth that brings out the richness of the cocoa. If you love dark chocolate brownies, don’t skip it.
Butter + Oil: The Moisture Combo You Didn’t Know You Needed
Using both butter and oil in brownies might sound extra, but it’s the secret to texture perfection. Butter brings flavor, while oil (like canola or coconut) locks in moisture and keeps your brownies soft for days. Bonus: the oil also helps keep the butter from burning when melting it in the pan. The result? Fudgy brownies with chewy edges and a perfectly soft center.
Eggs: The Extra Yolk Trick for Richer Brownies
Don’t underestimate the power of an extra egg yolk. While the whole eggs bind everything together, the yolk adds richness and a melt-in-your-mouth texture. This little tweak makes a big difference, giving your brownies that indulgent, bakery-style crumb that’s never dry or cakey.
Notes
1
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit), and line a 25x20cm cake tin with baking parchment.
2
In a saucepan, heat the butter, olive oil, and a third of the sugar until the butter is melted. Leave to cool for a few minutes.
3
In a large bowl, mix together the remaining sugar, egg and egg yolks (and vanilla if using a liquid form). Beat for 30 seconds until smooth, but don't aerate the mixture as we want dense brownies.
4
Slowly add the melted butter mixture to the egg mixture, stirring slowly but constantly to avoid scrambling the eggs. Mix until smooth, but again don't overmix.
5
In a separate bowl, seive together the flour, baking powder, salt, espresso powder and cocoa powder (and vanilla if using a powder form).
6
Add the dry ingredients to the wet mixture, folding it in and making sure not to overmix (mix until no floury streaks remain).
7
Fold the chocolate chips into the batter.
8
Pour the batter into the prepared tin and bake for 15-20 minutes. The crust should be crackly and there should be a slight wobble in the middle of the brownie.
9
Leave to cool for 15 minutes, then cut and serve. These can also be stored in an airtight container for a week, or frozen for up to 3 months.
Instructions
1 cup Plain Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Cocoa Powder
1 teaspoon Espresso Powder (optional)
3/4 cup Butter
2 tablespoons Olive Oil
1 and 1/3 cup White Sugar
2 Large Eggs
1 Large Egg Yolk
2 teaspoons Vanilla Sugar (or Extract / Essence)
1 cup Chocolate Chips (of your choice)
THE BEST FUDGY BROWNIES
The perfect fudgy brownie recipe that everyone will rave about. A crackly top, gooey centre, and chewy edges.
Servings :
16
Calories:
300 Calories / Serve
Prep Time
15 minutes
Cooking Time
20 minutes
Rest Time
10 minutes
Total Time
45 minutes
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