Who doesn’t crave a warm, piece of seriously gooey & fudgey homemade brownies topped with a generous scoop of vanilla ice cream? Today, I’m excited to share with you the best homemade brownie recipe that my family love! Once you try it, I’m sure you’ll understand why it’s a favourite in our household. But fair warning: this recipe isn’t for the faint of heart. It’s a decadent indulgence, pulling out all the stops with rich chocolate in abundance. Get ready to indulge, because once you’ve tasted these brownies, you’ll find yourself coming back for more! 🤤

Want to make the perfect brownies?

First things first, let’s talk about the perfect brownie recipe – and guess what? You’re looking right at it. Making the ideal brownie is super easy and doesn’t take much time at all. However, there are a few key tips you’ll want to keep in mind to ensure yours turns out absolutely on point!

The top layer of the brownie should be crunchy! Imagine taking a bite and feeling that satisfying crunch before sinking into the rich, fudgy centre. It’s what makes brownies so irresistible and delicious!
The perfect brownie should have a dense and moist interior, with a fudgy texture that almost melts in your mouth. It shouldn’t be overly cakey or dry but rather rich and indulgent.
Chocolate is the star of your brownie! That means it needs to have a rich, intense chocolate flavour and a velvety, chocolatey texture! Use high quality chocolate anything that’s over 70% pure chocolate is perfect.

With those two key points in mind, let’s dive into some helpful tips and tricks to keep in mind before you whip up your batch of brownies!

Tips & tricks on how to make the best brownies ever!

Tools needed to make brownies

To make brownies, you don’t need a food processor, just a bowl with the hand whisk and then the spatula to incorporate all the ingredients.

What’s the best chocolate to use to make the perfect brownies?

The best chocolate to use for making perfect brownies is typically dark chocolate with a high cocoa content. Look for chocolate that contains around 60% to 70% cocoa solids for a rich and intense chocolate flavour. You can use chocolate bars or high-quality chocolate chips, whichever you prefer. Just ensure the chocolate you choose is of good quality, as it will significantly impact the taste and texture of your brownies.

Use eggs in room temperature

Room temperature eggs mix more easily into the batter, resulting in a smoother and more evenly textured brownie. When eggs are cold, they can cause the batter to become unevenly mixed, leading to inconsistencies in the final result. Using room temperature eggs helps ensure that your brownies turn out moist, tender, and perfectly textured. Simply allowing the eggs sit out for about 30 minutes before using them in your recipe can make a noticeable difference in the quality of your brownies.

Use unsalted butter

While some recipes recommend using vegetable oil, I always use melted unsalted butter. By using unsalted butter, you have complete control over the amount of salt in your recipe. This allows you to adjust the salt level to your taste preferences and dietary needs more precisely. Plus I like the results better!

Use brown sugar

Using brown sugar in brownies enhances flavour, texture, and appearance. Its molasses content adds depth, moisture, and a caramel flavour, resulting in moist, flavourful brownies with a rich, chewy texture and an attractive, crackly top.

Do not over mix

Over mixing the batter can lead to tough brownies. Mix until the ingredients are just combined to avoid developing too much gluten.

Chill the batter

If you have time, after mixing the batter, let it rest in the refrigerator for 30 minutes to an hour. This helps the flavours meld and results in a denser, chewier texture.

There you go! You have the insights and the tools, now it’s time to get started and make your super goey and fudgy homemade brownies!

Use a metal tray

The secret to perfect brownies? Opt for a metal or aluminium baking pan over glass or ceramic ones. This simple trick ensures that the edges bake evenly without sacrificing the moist, gooey centre. It’s a tip endorsed by many cooks, and trust me, it makes a world of difference! There are many types of brownie trays available, if you like to make your brownies even slices then I would recommend using a Brownie Tray with Dividers, personally l use a classic square brownie tray.

Line the pan with damp greaseproof paper

Don’t just butter the baking pan and pop it in the oven! Instead, line the base of the pan with a dampened (and excess water squeezed out) greaseproof paper. This makes it easier to lift the brownies out of the pan once they’re cooled, resulting in cleaner cuts.

Do not over bake

Brownies continue to cook slightly after you take them out of the oven due to residual heat. Remove them from the oven when the edges are set but the centre is still slightly under baked. A toothpick inserted into the centre should come out with a few moist crumbs, but not completely clean.

What makes a brownie more fudgy?

To make your brownies super fudgy let it rest in the refrigerator for 30 minutes to an hour. This helps the flavours meld and results in a denser, chewier texture.

Brownie Ingredients

Unsalted butter – Use unsalted butter for brownies to have control over the salt content and ensure consistent flavour.

Plain flour – For brownies, it’s best to use all-purpose flour. All-purpose flour provides the right balance of protein and starch, resulting in a tender and chewy texture in the brownies.

Quality chocolate – For brownies, it’s best to use high-quality dark chocolate with a cocoa content of around 60% to 70%. This type of chocolate provides a rich, intense flavour that complements the other ingredients in the brownie batter. You can use chocolate bars or chocolate chips, whichever you prefer, as long as they are of good quality. If you prefer a sweeter flavour, you can also mix in some semisweet or milk chocolate to balance the intensity of the dark chocolate. Ultimately, the choice of chocolate depends on your personal preference and the flavour profile you want to achieve in your brownies.

Cocoa powder – It’s best to use unsweetened cocoa powder. Unsweetened cocoa powder provides a deep chocolate flavour without adding extra sugar, allowing you to control the sweetness of your brownies. Look for a high-quality cocoa powder with a rich flavour for the best results. Cocoa powder is a key ingredient in brownie recipes and helps contribute to the rich, chocolatey taste and dark colour of the brownies.

Granulated Sugar – Granulated sugar helps provide sweetness and contributes to the texture and structure of the brownies. It’s important to use the amount specified in your recipe to achieve the desired level of sweetness and texture. You can also experiment with different types of sugar, such as brown sugar or a combination of sugars, to adjust the flavour and texture of your brownies according to your preference.

Eggs – Eggs play a crucial role in brownie recipes, providing structure, moisture, and richness to the batter. It’s typically best to use large eggs at room temperature for making brownies. Room temperature eggs mix more easily into the batter, resulting in a smoother texture. They also help the brownies rise evenly during baking. If you use cold eggs straight from the refrigerator, it can affect the texture and consistency of your brownies. Therefore, it’s recommended to let the eggs sit out at room temperature for about 30 minutes before using them in your brownie recipe.

What else can I add in the brownie?

You can add a variety of ingredients to customise your brownies according to your taste preferences. Here are some popular options:

Nuts – Chopped nuts like walnuts, pecans, almonds, or hazelnuts add a delicious crunch and nutty flavour to brownies.

Chocolate Chips – Additional chocolate chips, whether dark, milk, or white chocolate, can intensify the chocolatey goodness of your brownies.

Peanut Butter – Swirl in dollops of peanut butter for a delightful combination of chocolate and peanut flavours.

Caramel Swirls – Drizzle caramel sauce or add swirls of caramel into the brownie batter for a gooey and indulgent treat.

Marshmallows – Toss in mini marshmallows for a fun twist, creating a s’mores-inspired brownie.

Dried Fruit – Dried fruits like cherries, cranberries, or apricots can add a chewy texture and a hint of sweetness to your brownies.

Espresso Powder – For coffee lovers, a sprinkle of espresso powder can enhance the richness of the chocolate flavour.

Spices – Add a pinch of cinnamon, nutmeg, or chilli powder for an extra layer of complexity and warmth in your brownies.

Feel free to experiment with different combinations of these ingredients to create your own signature brownie recipe!

How to make a Gooey & Fudgy Homemade Brownies

Preheat your oven to 165°C. Line a 8″x9″ square baking tin with greaseproof paper.
In a pan unsalted butter under low or medium heat ensuring that it doesn’t burn. When the butter is melter, transfer in to a large mixing bowl.
Stir in the granulated sugar, cocoa powder, vanilla and a pinch of salt. Mix well, don’t worry if your mixture looks gritty, this will smoothen once you add the eggs.
Add the eggs one at a time, stirring well after each egg.

When the eggs are blended, add the flour using a spoon or rubber spoon. The mixture will be thick and should pull away from the sides of the bowl.
Add the chunks of chocolate in to your chocolate batter and mix well.
Transfer in to a lined brownie tin. Tap the tin a couple of times to even out the mixture and to release any bubbles in the cake.
Place your brownie mixture in the oven, at 165c for about 30-35 minutes.
Bake the brownies until the edges look dry, but you want the middle to be slightly under baked. A toothpick or knife in the centre should come out moist.
Allow the brownies to cool on the side for at least 15-30 minutes.
I typically leave them for about 45 minutes to 1 hour. This resting time allows the brownies to settle, firm up and cool slowly. Patience is key! I guarantee your brownies will be amazing!
Once it’s cooled, slice the brownies and serve with cream or a dollop of vanilla ice cream :). That’s it! Enjoy your chocolately and fudgy and delicious brownies!

Brownies Troubleshooting Guide

Why are my brownies dry?

If your brownies turn out dry, it may be due to over baking. Be sure to check them a few minutes before the suggested baking time and remove them from the oven when they’re still slightly underdone in the centre.

Why is the brownies raw?

If the centre of your brownies remains under baked while the edges are done, it could be due to uneven oven temperature or the pan being too small, causing the batter to be too thick in the centre. Ensure your oven is properly calibrated and use the correct size pan recommended in the recipe.

Why is my brownie cracked on top?

Cracks on the surface of brownies can occur if the oven temperature is too high or if the brownies are over baked. To prevent this, double-check your oven temperature and bake the brownies until they are set around the edges but still slightly soft in the centre.

Why did my brownies sink in the middle?

If the middle of your brownies sinks after baking, it could be due to under baking or opening the oven door too frequently during baking. Avoid opening the oven door too often, and make sure the brownies are fully baked before removing them from the oven.

Why are my brownies burnt at the edges?

Burnt edges can occur if the oven temperature is too high or if the brownies are baked too close to the top heating element. Lower the oven temperature slightly and place the baking pan in the centre of the oven to prevent the edges from burning.

Gooey & Fudgy Homemade Brownies Recipe

Yield: 15

Seriously Gooey & Fudgy Homemade Brownies

Indulge in the ultimate chocolate experience with my Seriously Gooey & Fudgy Homemade Brownies. A rich, fudgy texture and irresistible goey centre that practically melts in your mouth.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

290g unsalted butter
300g granulated sugar
120g unsweetened cocoa powder
2tsp vanilla essence
4 medium eggs
130g all purpose flour
160g chocolate chunks
a handful of chocolate drops for topping (optional)

Instructions

Preheat your oven to 165°C. Line a 8″x9″ square baking tin with greaseproof paper.
Chop 160g of chocolate in to chunks or bitesize pieces and set aside.
In a small pan melt unsalted butter under low or medium heat ensuring that it doesn’t burn. When the butter is melted, transfer in to a large mixing bowl.
Stir in the sugar, cocoa powder, vanilla and a pinch of salt. Mix well, don’t worry if your mixture looks gritty, this will smoothen once you add the eggs.
Add the eggs one at a time, stirring well after each egg.
When the eggs are blended, add the flour using a wooden or rubber spoon. The mixture will be thick and should pull away from the sides of the bowl.
Add the chunks of chocolate in to your chocolate batter and mix well.
If you are also putting chocolate drops, add them as topping.
Place your brownie mixture in the oven, at 165c for about 30-35 minutes.
Bake the brownies until the edges look dry, but you want the middle to be slightly under baked. A toothpick or knife in the centre should come out moist.
Allow the brownies to cool on the side for at least 15-30 minutes. This resting time allows the brownies to settle and cool slowly. Patience is key! I guarantee your brownies will be amazing!
Once it’s cooled, slice the brownies and serve with cream or a dollop of vanilla ice cream :). That’s it! Enjoy your gooey and delicious brownies!

Notes

Room temperature eggs mix more easily into the batter, resulting in a smoother and more evenly textured brownie.
If you have time, after mixing the batter, let it rest in the refrigerator for 30 minutes to an hour. This helps the flavours meld and results in a denser, chewier texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Brownie Pan

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 38mgCarbohydrates: 50gFiber: 3gSugar: 34gProtein: 7g

If you enjoyed this recipe don’t forget to try my other delicious desserts! Check out my popular Chocolate Sprinkle Tray Bake | Original Recipe, The Best Old School Retro Sprinkle Tray Bake | Original Recipe and Delicious Traditional School Jam and Coconut Tray Bake | Baking With Nostalgia!

Making the perfect Brownies