Whosoever said, “So long as you have food in your mouth, you have solved all problems for the time being” was definitely talking about chocolate brownies. Certainly, a tasty, moist chocolate rich batch of fudgy chocolate brownies goes a long way and this recipe here is my tried and tested way to make the fudgiest brownies ever; with the crackled top, of course.
Brownies have always been my favorite when it comes to baking. And of course, eating too. Nothing beats a grumpy mood better than a quick dive into gooey goodness. I am a person who loves my brownie to be rich in chocolate and all oozy- gooey with a crisp crackled top.
These brownie recipe here is the easiest way to make chocolate brownies at home; living up to their name, studded with chunks of melted chocolate chunks.
Without a lot of wait, let’s get digging!
Fudgiest Chocolate Brownies In Minutes!
Delicious fudgy chocolate brownies with the goodness of chocolate chunks and a perfect crackled top.
- 1/2 Cup Unsalted Butter (Melted and cooled at room temperature)
- 1 Tbsp Oil (Any cooking oil)
- 1 Cup Sugar (powdered sugar)
- 2 Eggs (Room temperature)
- 1/2 Cup Dark Cocoa Powder (I used Hersheys Unsweetened Cocoa Powder)
- 1/2 Cup Flour (All Purpose Flour/ Maida)
- 2 tsp Vanilla Essence
- 1 Pinch Salt
- 1/2 Cup Chocolate Chunks (I used Morde compound chocolate)
Start by mixing melted butter and oil together in a bowl.
Add the sugar and whip till glossy and fluffy. (Whip the butter and sugar for 5 minutes)
Once the oil, butter, and sugar are whipped properly, add the eggs, vanilla essence, and whip till nice and light in color. (I whip eggs nicely for about 10 minutes so that the brownies have a crispy crackled top.)
Next, sift the dry ingredients properly and carefully. And fold the mixture. (Do not whip, but fold.)
Add chocolate chunks and fold again, just enough to mix.
Grease an 8-inch square pan, use a parchment paper and pour the batter in.
Put the baking pan in an oven preheated at 175 C or 350 F and bake for 25 mins.
After 25 minutes, remove the square tin from the oven and use a toothpick to see if it's done. Don't worry if the toothpick comes out dirty.
Cool the brownies for some time, leaving it in the kitchen for 10 minutes. Carefully take the parchment paper out and cut into pieces.
You can even cool it on a wire rack. Store in an airtight container.
The best part about these brownies is: It just takes 25 minutes to whip up a chocolaty batch of gooey goodness.
So, what are you waiting for? Go ahead and grab a bowl, some mixing appliances, all the ingredients and get ready to be hit in the face with chocolate brownies.
Try it and let me know how you loved it.
Looking forward to your responses.
Until my next post,
Keep traveling and devouring great food!