The absolute best made from scratch brownie recipe - double chocolate, super fudgy, crackly on top and ready in 40 minutes using only 1 pot! Homemade brownies have never tasted so good!
So, Sage is scared of kittens. Our big, boisterous black labrador teenage puppy who has a bark that would frighten off any intruder is terrified of Josh's mums teeny tiny kitten. I was over at their house last night and Sage was a whimpering mess. They would eye each other up, and then the kitten would come running at Sage (which was hilarious) and Sage would go running to hide behind Josh's dad. We were actually in hysterics. If only our chickens would fight back like that!
Anyway, brownie. Or more specifically the best, one pot ultimate chewy classic fudgy brownie!
Brownies come in all shapes and forms but if I'm going to eat a brownie I want it to be really decadent. I want it to be rich and chocolately, not cakey at all and super fudgy. Substandard brownies are not something I want to know about. That's why today, I bring you the ultimate classic fudgy brownie, and the best brownie that's ever come out of my kitchen.
I tried so many different variations of the standard brownie until I found the combination that I was 100% satisfied with and you are going to LOVE it!
This particular recipe has both chocolate and cocoa powder making the brownie extra chocolately...exactly what we are after. It doesn't require any raising agent (baking powder or soda) because it doesn't need to rise. It only has a small amount of flour because chocolate and 3 eggs really do all the work in creating the bulk of it.
They only need 20 minutes cooking time because you don't want to overcook them. They will start to crack around the edges and a toothpick inserted into the middle will come out pretty clean with a few crumbs on it. That means it's perfect! It's really important to let it cool completely in the tin before removing and cutting it as it needs time to set.
These classic fudgy brownies are:
- Fudgy & dense
- Super chocolatey
- Easy to make
- Made in 1 pot = less dishes
- Ready in 40 minutes
Sound good?
Josh loved it, I loved it and Josh's dad claimed that it passed the taste test with flying colours. High praise from a man who loves his chocolate desserts! And I've made it 3 times in 1 week... 🙂
[mc4wp_form]
One Pot Classic Fudgy Brownies
Ingredients
- 115 g butter
- 150 g chocolate (I used Whittaker's Dark Block (50%))
- ¾ cup white sugar
- ¼ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅔ cup (93g) plain flour
- 3 tablespoon cocoa powder
- ¼ teaspoon salt
Instructions
- Pre-heat the oven to 180°C/350°F and line a 20cm square tin (8") with baking paper or tinfoil.
- Roughly chop the chocolate and add to a medium sized saucepan with the butter. Melt over a low/medium heat. Remove from the heat and allow to cool for 5 minutes.
- Add the sugars, eggs & vanilla & whisk together.
- Sift in the flour, cocoa powder and salt & stir gently until combined.
- Pour into prepared baking tin and bake for 20 minutes until the brownie is starting to crack on the top and is starting to pull away from the sides. A toothpick inserted into the centre will come out with a few moist crumbs on it.
- Remove from the oven and allow to cool completely in the tin before removing and slicing into 16 squares.
- Store in an airtight container at room temperature for 5 days..
Emily Harris says
How did it rise so much without any baking powder?
Laura says
This recipe doesn't need to rise very much, it's more of a dense fudgy brownie!
Emily Harris says
So sticky it's hard to put it in the muffin tray.
Laura says
I'm guessing you mean brownie tin? I use a rubber spatula and have never had any issues!
Carl Shepherd says
I added extra half of all ingredients and cooked it in a 12" by 8" pan extra 5mins cook time absolutely delicious
Caitlin says
Love this recipe, did a double batch, with an extra few spoons of cocoa powder as I used creamy milk chocolate! Lovely and moist
Roseagh says
First time making this brownie recipe and OMGosh, so easy!!!
Slighly overcooked the edges but still very morish! I'm going to up the game next time with adding choc pieces before cooking, or maybe some dried raspberries. Tastes great with greek yoghurt 🙂
Thank you for this recipe 🙂 <3
Shayla says
Baked for 20 minutes and it's still batter????
Laura says
All ovens are slightly different, just keep testing until it's done - it should only need an extra 5 minutes, 10 at the max I would think!
Iain says
Never fails ;] Thank you!
Jacqui says
Awesome recipe. Nice not being a large recipe.
Denise Nardan says
I made this today…how do you achieve that wrinkly surface?
Laura says
Hi Denise, sometimes I get a crinkly top, sometimes not!! I think that making sure your sugar is well dissolved in the batter is helpful, but other than that I'm not entirely sure! But regardless, it always tastes delicious!
Denise Nardan says
Yes, you are right! ALWAYS delicious!
Becky says
Whipping the eggs and sugar within an inch of their lives should get you a crinkly top. So they are pale and fluffy
Adam says
Decadent and delicious, I've started making it triple chocolate by smashing the rest of the block of whittakers into chunks and putting them in whole just before it goes in the oven. Sooooooo good, when it cools you get chunks of chocolate all through it
Carole says
Do you think it would work with half the sugar, as I normally halve the sugar in all my baking? Can't wait to try these this weekend 🥰
Laura says
Hi Carole, I definitely can't guarantee success halving the sugar - I would decrease it slightly (maybe by a 1/4 cup) to begin with and see how it goes.
Ashleigh says
The easiest, yummiest recipe to make! Always my go to 😊
Chandra Yee says
Does the recipe not need baking powder?
Laura says
Hi Chandra, no it doesn't, that's what makes them so fudgy! Enjoy 🙂
Sheryl Black says
These came out perfect and were gone in a flash. Going to make them again this weekend - thanks so much for the recipe.
Molly says
Mine came out cakey 🙁 Think it was user error - maybe I over cooked or stirred too hard? Any thoughts? Might just need to give it another go!
Laura says
Maybe bake for slightly less time! Hopefully they work out next time! Laura
Michelle P says
These are quick, easy and delicious. Thanks! 🙂
Tracey says
Can I use a buckwheat flour ?
Laura says
I've never cooked with buckwheat flour but as it's such a small amount of flour to swap, I'd definitely give it a try! Laura
Tanya says
Hello,
I wonder if Tracey - or anybody else - has tried using buckwheat flour.
Please share experience, if you have it. Thanks.
Vicki @ Boiled Eggs & Soldiers says
these look amazingly delicious thanks so much for sharing with YWF
Laura says
Thanks Vicki! 🙂
Claire @ My Pink & Green Life says
Mmmm yes these look like brownie perfection! I think I need to go eat something chocolatey like, right now, haha!
That is too funny that your dog is scared of kittens! Our first dog was, too, but then again she was only as big as a cat so it was justified. 😛
Laura says
This really is brownie perfection Claire! Haha how funny is that! It looks so ridiculous, our dogs are so big next to the kitten!
Natasja Martin says
Tried your recipe today, amazing! They came out perfectly and were very easy to make. I've tried many other recipes and none have worked as well as yours did. Thank you 😊
Megan says
Woah these look amazing. I'm all about dense, fudgey brownies. I hate it when people make those light, cakey "brownies."
Laura says
Me too! If it's not fudgy, just call it cake! 🙂 You will love this one!