Thick & Fudgy Chocolate Brownies

My perfect chocolate brownie. Thick, fudgy and full of chocolate. I use a mix of melted chocolate, chocolate chunks and cocoa for maximum chocolate flavour.




The key to fudgy brownies is to underbake. You want them just set in the middle.

These brownies benefit from cooling. I know we all want to dive into hot from the oven brownies, but some of the cooking process occurs out of the oven.

If you want to serve them warm, you can give them a quick blast in the microwave once cut and cooled. 

You can drizzle extra chocolate on top once baked, if you like!

If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood. This is also available as a highlight to watch me do it.



(Makes 12 brownies)

220g butter, cut into cubes

100g plain chocolate, 50-60%, snapped into chunks

250g caster sugar

175g dark brown sugar

30ml vegetable oil

4 eggs

1 tbsp vanilla extract

1 tsp salt

130g plain flour

100g cocoa powder

100g plain chocolate & 100g milk chocolate, chopped into chunks





Preheat the oven to 160c fan/180c standard.

Line a 8×10 inch baking pan with butter and baking paper.



In a heatproof bowl, melt the butter in the microwave for about 30 seconds until partially melted.

Add the 100g of plain chocolate and melt in the microwave for another 30 seconds. Remove and stir. Give additional 30 seconds in blasts until fully melted and smooth.

Set aside to cool slightly.

In a large mixing bowl, combine the caster sugar, dark brown sugar and vegetable oil. Mix until incorporated.

Using an electric whisk, add one egg at a time. Whisking thoroughly between each addition.

Whisk in the vanilla extract.

In a medium mixing bowl, sift the flour, cocoa and salt together.

Add the dry ingredients to the wet and fold until fully incorporated. Make sure there are no clumps of flour but do not overmix at this stage.

Tip in the other 100g chopped plain chocolate and the chopped milk chocolate. Fold until fully mixed in.

Pour the brownie batter into the prepared baking pan.

Bake for 30 minutes. You want the brownies to be set on top but still have some wobble. Remember they will harden as they cool. If you do think they aren’t baked quite enough, you can give them an additional 3-5 minutes.

Leave to cool completely, on a wire rack, in the pan.

Once cooled, use a sharp knife to slice into 12 pieces.

You can add an additional drizzle of melted chocolate at this stage, if you like!


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