Fudgy Brownie Recipe (2024)

This is my best ever Fudgy Brownie recipe made using just 7 ingredients! Experience a soft, fudgy texture combined with a deep, intense chocolate flavour. The brownie base is made with melted dark chocolate and cocoa powder, generously studded with chunks of milk chocolate. It’s an effortless go-to brownie recipe you’ll want to make again and again.

Ingredients To Make This Fudgy Brownie Recipe

• Unsalted butter: First, melt the unsalted butter before combining it with the rest of the ingredients. This step gives the brownies a fudgier texture. Beating or creaming the butter would add air into the mixture, resulting in a cakey brownie, which is not what we want!
• White caster sugar: The fine texture of white caster sugar makes it ideal for whisking with the eggs to dissolve the sugar crystals. This step will give the brownies a glossy, paper-thin, crackly top.
• Eggs: Use the best-quality eggs you can find and make sure they are at room temperature. This recipe uses 2 large eggs.
• Self raising flour: The raising agent in self-raising flour adds a little extra thickness to the brownies, and since only a minimal amount is used, there’s no risk of creating a cakey texture. If you would prefer, you can use all-purpose plain flour.
• 70% dark chocolate: Choose a bar of good-quality chocolate such as Menier for the best result. 70% cocoa solids is the perfect choice as it will give the brownies a rich but not bitter flavour. For fudgy brownies, the dark chocolate and butter are first melted and then combined with the rest of the ingredients.
• Cocoa powder: The same goes for the cocoa powder, my preference is Menier’s 100% Cocoa Powder which has an intense flavour with no added sugar. The addition of cocoa powder will give the brownie structure, a softer texture and an enhanced chocolate flavour.
• Milk chocolate: Using a bar of chopped chocolate (rather than a packet of chocolate chips or chunks) will create large melted, creamy pockets of milk chocolate throughout the brownie. I used Menier Swiss Milk Chocolate which tastes like a dream.

This recipe is kindly sponsored by Menier Chocolate, however all opinions are my own.

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and use myself.

Quick Recipe Success Tips

• Use the correct-sized baking tin: It’s important to use the same-sized baking tin to get the best results from this fudgy brownie recipe. The ingredient measurements and baking time are only accurate if you use a 20cm square baking tin.
• Use great quality ingredients: To get the best flavour and texture from this fudgy brownie recipe opt for the best quality ingredients you can find. Especially the eggs, chocolate, cocoa powder and butter.
• Leave to cool completely before slicing: As the brownies cool, they will continue to cook and develop their fudgy texture, this is why it’s important to cool the brownies completely before slicing. Otherwise, you’ll end up with brownies that are raw and too gooey.
• Slice at the last minute: For the softest texture, slice your brownies just before serving. The edges will start to dry out a little if left out uncovered for too long.
• Brownie storage tips: Store your brownies in an airtight container at room temperature for up to 5 days. To keep them fudgy for longer, you can wrap each one in clingfilm first.
• Extra decoration tip: These brownies are perfectly delicious as they are, however you could jazz them up a little by dusting with icing sugar or drizzling melted chocolate on top.

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