The Ultimate Fudgy Brownie

Ultimate Fudgy Brownie

If you’re all about that rich, fudgy brownie life, then this recipe is a total game-changer! I whip these up for get-togethers, and let me tell you—they vanish from the table in record time. These brownies are decadently chocolatey, perfectly chewy, and not too sweet. The secret? Letting them chill in the fridge for at least an hour (or overnight if you have the patience). Trust me, this step is non-negotiable—it’s the key to that dreamy fudgy texture.

This recipe is my spin on Claire Saffitz’s legendary “Forever” Brownies, which, believe me, totally live up to their name. Hands down, this is my all-time favorite brownie recipe, and I have a feeling it’ll be yours too!

Makes 18 - 1 1/2 inch squares

8x12 inch rectangular brownie tin

Ingredients

40g Dutch Cocoa Powder

1 tsp instant coffee

112ml boiling water

284g Baking Chocolate chopped

170g unsalted butter cubed

112ml vegetable oil

200g granulated sugar

200g light brown sugar

2 large eggs

4 egg yolks

3 tsp vanilla extract

200g plain flour

2 tsp salt

Method

1. Preheat oven to 160c fan or 180c.

2. Line a 12x8inch rectangle brownie pan with buttered parchment paper.

3. In a large heatproof mixing bowl, combine the cocoa powder, 1tsp instant coffee and boiling water, whisk until smooth.

4. Add the chopped chocolate (reserving 84g), cubed butter and oil. Melt slowly over a double boiler ensuring the bowl does not touch the water. Cook until everything is melted and combined. Remove bowl from heat.

5. Add the sugars, whisk well until incorporated.

6. Once the mixture reaches a lukewarm temperature , add the eggs and vanilla extract, then mix until smooth and glossy.

7. Add the flour and salt, whisk slowly until combined, whisk for a further 45seconds for the batter to develop some gluten. Batter is ready when it reaches the ribbon stage ( batter falls in a ribbon when lifted, and momentarily holds it shape before it sinking into the batter)

8. Pour batter into the baking pan, sprinkle the remaining chopped chocolate on top, and bake for 30- 40mins until the centre of the brownie is set but slightly soft to touch.

9. Allow to cool fully at room temperature then chill in the fridge for 1 hour (or overnight) before serving. Due to the mixture of oil and butter in this recipe, it is essential to chill the brownie allowing it to firm up and making it easier to handle, this also contributes a richer fudgier texture.