The Most Fudgiest Perfect Chocolate Brownies Recipe that you will ever need! Shiny Crispy Crackly Top with Gooey Fudgy Centre with Melted little chunks Of Chocolate goodness scattered inside!
Looking for the easiest and best fudgy brownies recipe? Look no further! These brownies are perfect for any time of day β breakfast, lunch, dinner or dessert β and they are so delicious, you wonβt believe theyβre made in just one bowl!
Fudgy Brownies
Shiny Crispy Crackly Top with Gooey Fudgy Centre with Melted little chunks Of Chocolate goodness scattered inside!
Ingredients
- 1/2 Cup | 120g unsalted Butter, melted
- 1 Tablespoon Vegetable oil
- 1/2 Cup plus 2 Tablespoon | 130g White Sugar(fine granulated/Caster sugar preferred)
- 1/2 Cup | 100g packed light Brown Sugar(not coarse granulated)
- 2 Eggs | 57g each, at room temperature
- 2 Teaspoon Vanilla EssenceΒ
- 1/2 Cup | 65g All purpose Flour
- 1/2 Cup | 50g unsweetened Cocoa powder (Dutched Cocoa preferred)
- 1/2 Teaspoon Salt
- 100g roughly chopped chocolate or large chocolate chips ( I used Ghirardelli premium chocolate Chips 60% Cocoa)
Instructions
- Preheat the Oven at 180C for 10mins. Melt the Butter in the microwave for 30-60secs. Mix. Add Vegetable Oil. Add fine granulated White Sugar and Fine packed Brown Sugar, Mix Well. Its important to use fine granulated sugars so that it dissolves easily to achieve a smooth texture. Also the shiny crispy crust at the top will not appear if the sugars does not dissolve well.
- Add the Eggs at room temperature and the vanilla essence. Beat well for almost 4-5mins or till the sugar almost dissolves and batter becomes white. This step is also important to achieve that shiny crinkled top effect at the top of the brownie.
- Sift together the Flour, Cocoa powder(I used Dutch Processed) and salt into the Wet Ingredients. Gently fold them in till no specks of flour remains. Be careful as to not to knock out the air from the eggs.
- Finally add the Chocolate Chips or chopped Chocolate chunks into the batter. If using premium chocolate chips, they stay melted once cut. Gently fold them in. Brownie batter is ready!
- Grease a 7 inch tin with oil and place a parchment paper with long edges to easily pull out the brownie after getting baked.
- Bake at 180C for 20-25 mins or till a toothpick inserted into the middle comes out with few moist crumbs but not wet batter. I baked mine for 25mins and let it cool for 15mins before taking out of the tin. Do not overbake it as it continues to cook even during cooling time. It sets as it cools down like a cookie.
- Slice it into squares once cool. I trimmed the edges to get even sized pieces.
- Serve them after warming them for few seconds in the microwave with Cold Vanilla Icecream. Pure Heaven!
Video
Notes
Do not skip beating the Eggs for atleast 5mins or till the sugar almost dissolves for a shiny crackly top! Its important for the sugars to be fine granulated.
Add Premium Quality Chocolate Chips or Chopped Chocolate chunks for that Gooey melted effect inside. I used Ghirardelli premium chocolate Chips 60% Cocoa. They stayed melted even after cooling and once refrigerated, after warming them they melt again.
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