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Rich Fudgy Brounie: a dense chocolate crave
A dense, fudgy brownie recipe with extra chocolate and precise steps for a gooey center and easy storage.
Why this recipe works
This recipe yields rich, fudgy brownies with a glossy chocolate center. It suits chocolate lovers and planners who want a straightforward bake with reliable results.
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Key takeaways
Fudgy texture comes from melted chocolate and careful folding.
Avoid overmixing after adding flour to keep density.
Cool fully and store airtight to preserve moisture.
Recipe guide
This recipe yields rich, fudgy brownies with a glossy chocolate center. It suits chocolate lovers and planners who want a straightforward bake with reliable results.
This brownie batter yields a glossy, fudgy center every time.
- Fudgy texture comes from melted chocolate and careful folding.
- Avoid overmixing after adding flour to keep density.
- Cool fully and store airtight to preserve moisture.
Ingredients overview
The recipe uses a heavy chocolate and butter base with plenty of sugar and eggs for density. Keep chunks of chocolate small for smooth melting and fold at the end to preserve air.
Method tips
Melt chocolate and butter together, then stir in sugar while warm. Whisk eggs lightly and fold in two additions. Sifted flour and salt are folded in just until combined. Avoid overmixing to keep the texture dense and fudgy.
Baking and storage
Bake 20–25 minutes until edges set and center is gooey. Cool in tin, then slice. Store airtight at room temperature up to 3 days.
Ingredients
- 200 g dark chocolate (70%)
- 150 g unsalted butter
- 150 g caster sugar
- 3 large eggs
- 75 g plain flour
- 1 pinch salt
Instructions
- Preheat oven to 180°C (160°C fan) and line a 20cm square tin with baking paper.
- Chop chocolate and cube butter, place in a heatproof bowl over a simmering pan of water and melt, stirring until smooth.
- Remove from heat and stir in caster sugar until combined and slightly cooled.
- Whisk eggs lightly in a bowl and fold them into the chocolate mixture in two additions, mixing gently to maintain some air.
- Sift flour and salt over the batter and fold in until just combined, avoiding overmixing.
- Pour batter into prepared tin, smoothing the top with a spatula.
- Bake for 20–25 minutes until the edges are set and the center is slightly gooey to the touch.
- Cool in the tin on a wire rack for at least 20 minutes, then lift out and cool further before slicing.
- Store in an airtight container at room temperature for up to 3 days.
FAQs
Can I use all-purpose flour instead of plain flour?
Plain flour and all-purpose flour can be used interchangeably in this recipe.
What if center isn’t gooey after 25 minutes?
Return to oven for 3–5 minutes, watch carefully to avoid overbaking.
How should I store leftovers?
Keep airtight at room temperature for up to 3 days.