Fudgy Chocolate Brownies – Best Snack for chocolate lovers
This Fudgy Chocolate Brownies recipe is simply the best! Thick and fudgy chocolaty brownies with perfect crisp crackly top and super fudgy centre that are sure to be a hit at your house! This recipe only calls for very few basic ingredients and literally takes 15 minutes.
I do not think this dessert needs any introduction because the title says it all! First of all, it is a brownie (a big yes), which means it obviously has chocolate and do you know what makes a chocolate brownie better? Instant coffee, yep.
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How much do you love Chocolate and instant coffee together? For me, it is the ultimate combo. The rich, decadent taste of dark chocolate is perfectly balanced by the instant coffee. A match made in heaven!
If you love chocolate and coffee together, then you will be happy with this recipe! For a rich chocolate kick, 1 tbsp of good-quality instant coffee works a treat. The slight bitter notes make the chocolate flavour big, punchy and powerful.
Ingredients you’ll need to make Fudgy Chocolate Brownies Recipe
Dark Chocolate – For me, the only way to make a good, fudgy, chocolatey brownie is by using real Chocolate (and not Cacao Powder).
Dark chocolate is the way to go when baking brownies. Use excellent quality of dark chocolate. I always use Amul, Bournville an Morde. They deliver an excellent chocolate flavour. Make sure you get your hands on the best chocolate you can get; as it is one of the major ingredients in this fudgy chocolate Brownie recipe.
Instant coffee Powder – It seriously makes MAGIC with chocolate and – bonus! – you can just pour it straight in to batter. Many recipes suggest to dissolve that coffee into hot water before adding it but seriously nobody got time for that. just pour the coffee powder straight in the bowl. No, seriously. Straight. In.
Butter – I am using salted butter in this recipe, if you want you can use unsalted butter too and add ¼ teaspoon of salt in the recipe.
Caster sugar – I am using caster sugar here instead of normal granulated sugar. Do not use granulated sugar.
All-purpose flour – I am using all-purpose flour here, which is required in a very less quantity, in this recipe.
Hung curd –As it is an eggless recipe, I am using hung curd instead of eggs. You can also use Greek yogurt. I have baked multiple recipes over the years without eggs and have experimented enough to realize that yoghurt is really good replacement in a brownie recipe.
Vanilla extract – Use good quality vanilla extract as it really makes a difference in the recipe.
For a rich chocolate kick, 1 tbsp of good-quality instant coffee works a treat. The slight bitter notes make the chocolate flavour big, punchy and powerful.
How to make Fudgy Chocolate Brownies
Making these Chocolate fudgy Brownies are oooh so easy and don’t require any fancy equipment or utensils. Here are the steps to follow to make this dessert:
Melt the chocolate
Melt the chocolate, coffee powder and butter together over a double boiler or in the microwave. Stir gently and infrequently. Allow to cool slightly.
Whisk Wet ingredients
Beat up the sugar and yogurt. Castor sugar is best. Whisk until the sugar dissolves and the mixture becomes fluffy and light in colour.
Combine both the mixtures
Gently whisk the melted chocolate into the yogurt mixture. make sure the melted chocolate mixture is not too hot or else the yogurt will cook.
Combine the dry and wet ingredients
Sift in the flour and baking soda and whisk everything together until the mixture is smooth and shiny. Don’t over mix as this will cause the brownies to be more cake-like in texture.
Pour and bake
Pour the batter into a greased and lined baking tin and bake at 170°C for 12-15 minutes. The middle should still be slightly wobbly.
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Pro Tip:
It is really important to leave your brownie to cool down completely before trying to slice it or remove it from the pan. If you try to do both things while the brownie is still hot or warm, there are high changes that the brownie will break.
My Fudgy Chocolate Brownies Recipe making essentials
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If you are looking for easy and Baking Treats, here are my top picks:
Tips
- Use excellent quality of dark chocolate.
- While making brownies, make sure to use caster sugar and not granulated. The large chunks of granulated sugar don’t melt into the batter and leave you with sugar chunks in your final brownie.
- Room temperature butter is the best.
- Whisk your curd and sugar really well.
- Make sure to not over-mix the brownie batter, as we want a fudge brownie and it will become cakey, if we aerate it more.
- Do not use any other yogurt than hung curd or Greek yogurt; as yogurt with water will not provide a proper texture, we required.
- Do not over-bake brownie, as we don’t want them to be dry.
Storing this dessert
These Chocolate fudgy Brownies can be kept at room temperature in an air-tight, sealed container for up to 3 days. I recommend eating them as fresh as possible though as they will start to dry out quickly.
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This Fudgy Chocolate Brownies recipe is simply the best! Thick and fudgy chocolaty brownies with perfect crisp crackly top and super fudgy centre that are sure to be a hit at your house! This recipe only calls for very few basic ingredients and literally takes 15 minutes.
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Preheat the oven to 170°C.
Line a square baking tray with parchment paper.
I added an extra-long sheet of parchment paper lengthways to make handles for easy lifting out later. It really makes it much easier to remove from the pan.
Chop the chocolate into chunks.
In a bowl take chopped chocolates, butter and coffee powder and melt in double boiler or in the microwave.
Cool it at room temperature.
In a large bowl, mix the curd and sugar with a whisk until the mixture becomes fluffy and light in colour.
Whisk in the melted chocolate (make sure it's not too hot or else the yogurt will cook), then sift in the flour and baking soda.
Fold to incorporate the dry ingredients.
Now add Vanilla extract and mix well, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Transfer the batter to the prepared baking tray.
Bake for 12-15 minutes, depending on how fudgy you like your brownies.
It will still be a bit wobbly but this is good. Allow to cool in the tin for 15 minutes before running a knife around the edge of the tray to loosen up any brownie stuck to the edges.
Using the clever little handles you made with greaseproof paper earlier, carefully lift the brownie out and place on a wire rack to cool completely.
Slice in to squares or rectangles.
Drizzle some melted white chocolate on top.
Enjoy with a glass of almond or plain milk.
Ingredients
Directions
Preheat the oven to 170°C.
Line a square baking tray with parchment paper.
I added an extra-long sheet of parchment paper lengthways to make handles for easy lifting out later. It really makes it much easier to remove from the pan.
Chop the chocolate into chunks.
In a bowl take chopped chocolates, butter and coffee powder and melt in double boiler or in the microwave.
Cool it at room temperature.
In a large bowl, mix the curd and sugar with a whisk until the mixture becomes fluffy and light in colour.
Whisk in the melted chocolate (make sure it's not too hot or else the yogurt will cook), then sift in the flour and baking soda.
Fold to incorporate the dry ingredients.
Now add Vanilla extract and mix well, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Transfer the batter to the prepared baking tray.
Bake for 12-15 minutes, depending on how fudgy you like your brownies.
It will still be a bit wobbly but this is good. Allow to cool in the tin for 15 minutes before running a knife around the edge of the tray to loosen up any brownie stuck to the edges.
Using the clever little handles you made with greaseproof paper earlier, carefully lift the brownie out and place on a wire rack to cool completely.
Slice in to squares or rectangles.
Drizzle some melted white chocolate on top.
Enjoy with a glass of almond or plain milk.
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