# Fudgy Brownie

This recipe creates an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, with a beautiful shiny crinkled top and gooey, rich interior.

- Servings: 16 servings
- Total time: 82 min
- Category: Dessert
- Language: en

## Ingredients

- 105 g dark chocolate
- 0.75 cup all-purpose flour
- 0.5 tsp salt
- 113 g unsalted butter
- 0.25 cup unflavored vegetable oil
- 1 cup white granulated sugar
- 0.5 cup packed soft brown sugar
- 0.6666666666666666 cup cocoa powder
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs

## Instructions

1. Preheat your oven to 160°C with the fan on.
2. Grease and line an 8-inch square cake tin with homemade cake release or butter, and line with baking paper.
3. Cut up 105g of 50% dark chocolate into larger chunks.
4. Add the chopped chocolate to a bowl, then sift in ¾ of a cup of all-purpose flour and ½ a teaspoon of salt.
5. Mix the dry ingredients and chocolate together until well combined.
6. In a microwave-safe bowl, add ½ a cup or 113g of unsalted butter, ¼ of a cup of unflavored vegetable oil, ⅔ of a cup of cocoa powder, ½ a cup of packed soft brown sugar, 1 teaspoon of coffee powder, and 1 teaspoon of vanilla.
7. Give the chocolate mixture a little mix, then pop it in the microwave for 20-second bursts at a time, mixing in between each burst until everything is fully melted and hot to the touch.
8. In another bowl, add 1 cup of white granulated sugar and 2 large eggs.
9. Using a hand or stand mixer, mix the sugar and eggs together for 3 minutes on a medium-high speed until it's light and creamy.
10. Add your melted chocolate mixture to your whipped eggs.
11. Gently fold the melted chocolate mixture into the whipped eggs with a spatula until just combined.
12. Add your pre-mixed dry ingredients with the chocolate to the batter.
13. Gently fold the dry ingredients into the batter until just combined.
14. Pour the batter into the prepared cake tin.
15. Give the tin a little shake to distribute the batter evenly and a few light bangs to get rid of any large air bubbles.
16. Bake for 22 to 25 minutes depending on how fudgy you want your brownies to be.
17. Once they're done, let them cool in the tray for about an hour or so to firm up.
18. Run a thin knife around the edges to release the brownie from the tin.
19. Using the baking paper, lift the brownie out of the tin.
20. Cut the brownies into little pieces.

## Equipment

- 8-inch square cake tin
- pastry brush
- baking paper
- chopping board
- knife
- bowl
- sieve
- fork
- microwave safe bowl
- microwave
- spatula
- hand mixer
- cooling rack

## Tips

- Do not overmix the batter, otherwise the brownies will be more cakey as opposed to fudgy.
- Baking time is key here, so do not overbake the brownies, otherwise they're going to end up more cakey.
- Melting some of the sugar helps to achieve that crinkled top.
- Whipping the eggs also helps to create that crinkled top.

## Source

- Original video: https://youtu.be/WtqHSqbJo3c?si=NSHkVtSzjPcXCk8J
- Recipe page: https://www.cliprecipe.com/recipe/b28727f7-3db2-49eb-b43b-33ff108c6f03
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt