Easy Fudgy Brownies

This is the only brownie recipe you'll ever need! One bowl, ultra fudgy, chewy and gooey triple chocolate brownies with a shiny crackly top. Just a few simple ingredients and these triple chocolate brownies will be on your new go-to! You will never buy a box mix again!

So, there's already a very famous brownie recipe on Savvy Bites. And it's the most popular recipe on the website. It's easy and fudgy and absolutely incredible. BUT... I've made this recipe even easier! Don't get me wrong, you need both recipes in your life because you can never have too many brownie recipes, but this fudgy recipe is a little simpler and faster to make and has triple the chocolate. Always a winner!

Easy Fudgy Brownies
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Ingredients needed

• Cocoa powder
• Butter
• Eggs
• Plain flour
• Caster sugar
• Vanilla extract
• Instant coffee powder
• Chocolate chips- milk, white and dark

Step by step directions

Step 1 & 2

• Start by melting the butter in the microwave. Make sure that it's not too hot. Add in the caster sugar, vanilla and eggs and stir well.
• Sift in the cocoa powder and flour, then add in the coffee powder. No need to dissolve it in water. Mix everything up, but don't overmix.

Step 3 & 4

• Add in all the chocolate chips and stir well. It will seem like there are more chocolate chips than batter, but trust. It all comes together beautifully. You can use all one type of chocolate chip if you prefer all milk or all dark. Either way, we're going for an aggressive amount of chocolate.
• Once the chocolate chips have just been stirred in, spread the batter into your lined brownie pan. This square tin is the one I use for all of my brownie and bar recipes. The absolute best pan ever and it's cheap!

Brownie top tips

A few key tips to soft fudgy brownies:

1. Don't overmix the batter once you add in the flour. When mixing in the chocolate chips a couple of gentle stirs will do.
2. Best to under bake these brownies ever so slightly. They keep cooking as they cool in the hot tin. This recipe timing takes that into account.
3. Wait until the brownies have cooled before removing from the tin and use a sharp knife to slice them.

Variations

Please feel free to make this recipe your own. Here are a few variations that you may love:

• walnuts or pecans
• all one type of chocolate -ie all milk or all white. You are more than welcome to go all dark but be warned, these brownies will be VERY rich with all dark. Not necessarily a bad thing.
• coffee- feel free to use some different flavoured coffee powders in this recipe. I found this instant caramel coffee in the Aldi Special Buys aisle and it brings so much flavour. Try vanilla, or maybe right now they have hazelnut and cookie dough. If you try one of these let me know!

Storage

These brownies are so thick and fudgy which means they store like a dream. They keep really well at room temperature, provided they are in an airtight container. They'll also keep well in the fridge, however, they will firm up a lot in the fridge making them almost like a giant slab of fudge. If you are worried about eating the whole pan in a single day, then slice them up and pop them in the freezer for up to 6 months.

More brownie recipes

• Easy Chocolate Brownies
• Nutella Brownies
• White Chocolate Blondies

Tools used

1. Square tin
2. Non-stick baking paper
3. Plastic mixing bowl

Recipe

Easy Fudgy Brownies Recipe

The best homemade fudge brownies. A scratch recipe that only needs a few Aldi ingredients and one bowl. These brownies take about 30 minutes.

5 from 2 votes

Print Pin Rate

Course: Easy Baking

Cuisine: British

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 16 brownies

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Author: Deborah Rainford

Ingredients

• 100 g butter melted
• 150 g caster sugar
• 2 teaspoons vanilla
• 2 eggs
• 75 g cocoa powder
• 80 g plain flour
• 2 tablespoons instant coffee powder
• 3 packs of chocolate chips white, dark, milk

Metric - US Customary

Instructions

• Preheat the oven to 160ºC fan. 
• In a medium mixing bowl melt the butter in the microwave. Add in the eggs, vanilla and caster sugar. Mix well. 
• Sift in the flour and cocoa powder. Using a large spoon gently combine the flour, cocoa powder and coffee powder into the egg mixture until just combined. Be careful to not over mix.
• Pour in the chocolate chips and stir once or twice to mix the chocolate chips throughout the batter. Spread the brownie mix evenly into the tin and bake for about 18 minutes, until the top of the brownie is set and the inside is still slightly fudgy. Let the brownies cool in the pan for about 30 minutes before using a sharp knife to cut into 16 squares.

Notes

1. Don't over mix the batter once you add in the flour. When mixing in the chocolate chips a couple of gentle stirs will do.
2. Best to under bake these brownies ever so slightly. They keep cooking as they cool in the hot tin. This recipe timing takes that into account.
3. Wait until the brownies have cooled before removing from the tin and use a sharp knife to slice them.

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 54mg | Potassium: 109mg | Fiber: 2g | Sugar: 10g | Vitamin A: 186IU | Calcium: 12mg | Iron: 1mg

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