Chocolate Fudge Brownies – The Original
The original chocolate fudge brownies. A simple one pot, quick and easy recipe with no fancy extras. It produces super fudgy and delicious brownies every time with lots of walnuts for textural crunch.
Brownies, they’re as American as apple pie. Perhaps even more so. Chocolate comes from the Americas after all.
Brownies
It’s hard to imagine now, but there was a time when I’d never heard of brownies. When I finally got to try one, I couldn’t quite believe how deliciously sweet, fudgy and chocolatey they were. Why did it take Britain so very long to catch on to this most indulgent of American bakes?
My American friend Gina introduced them to me, way back in the 90s. Hers were the first, and because of that, the best I’ve ever eaten.
Gina gave me her recipe and for many years these chocolate fudge brownies were the only brownies I ever made. I made them a lot and usually took a tray with me if we were invited over to friends for a meal. They’re a good way of getting lots of dinner invitations.
Since then I’ve branched out somewhat. You’ll find nearly fifty recipes for brownies on this blog. But despite the fact they all hit the spot, none of them are quite like the original chocolate fudge brownies.
When I want to make something that’s quick and chocolatey, I usually fall back on chocolate brownies. They’re satisfying, comforting and everyone loves them.
Chocolate Fudge Brownies
I’ve adapted the recipe Gina gave me slightly by using wholemeal or wholemeal spelt flour. And I’ve also developed my one pan brownie method, which not only reduces the effort involved but decreases the amount of washing up too.
Start by putting the butter, sugar and chocolate in a large pan and melt over a low heat. Beat in the eggs, then stir in the flour. It’s pretty much as simple as that.
I always use ounces for this recipe and if your scales include this measurement, I urge you to use it. But worry not, I’ve given the best conversion to grams that I can if this is the only way you can weigh your ingredients. There is an American conversion to cups too for any US visitors.
As these chocolate fudge brownies include quite a lot of sugar, I use a bar of 85% dark chocolate. This helps to offset some of the sweetness but also makes the brownies even more rich and delicious.
As a cinnamon fan, I often substitute a teaspoon of ground cinnamon for the vanilla extract. It just depends on my mood. And if you can get hold of pecan nuts, then by all means swap those for the walnuts. They really are more American than apple pie.
The main thing to take into account is don’t over bake. There’s nothing quite so disappointing as a dry brownie.
Other Brownie Recipes You Might Like
- Cornish sea salted caramel brownies
- Easter brownies
- Macadamia nut brownies
- Marmite caramel brownies
- Mincemeat brownies
- Peanut butter brownies
- Triple chocolate almond brownies
For the complete set of brownie and blondie recipes on Tin and Thyme, head to my brownie category.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate fudge brownies, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Chocolate Fudge Brownies. PIN IT.
Chocolate Fudge Brownies
Ingredients
- 2 oz butter (60g)
- 3½ oz dark chocolate (100g) I use 85%
- 6 oz dark muscovado sugar (170g)
- 2 large eggs (I use duck eggs when I can get them)
- ½ tsp vanilla extract
- 2½ oz wholemeal flour (whole wheat) (80g) (I mostly use wholemeal spelt flour)
- ¼ tsp sea salt
- 2 oz walnuts (60g) – roughly chopped
Instructions
- Melt the butter, chocolate and muscovado sugar in a large saucepan over a low heat.2 oz butter, 3½ oz dark chocolate, 6 oz dark muscovado sugar
- Take off the heat to cool slightly.
- Beat in the eggs and vanilla extract.2 large eggs, ½ tsp vanilla extract
- Stir in the flour and salt, followed by the walnuts.2½ oz wholemeal flour (whole wheat), ¼ tsp sea salt, 2 oz walnuts
- Scrape the mixture into a greased 8-inch square tin and level the top. Bake for about 20 minutes in a preheated oven at 180℃ (350℉, Gas 4). The brownie mixture should be well risen with a firm crust, but still have a wobble in the middle.
- Leave to cool then cut into 12 pieces.
Notes
Nutrition Estimate
Sharing
I’m sharing these chocolate fudge brownies with Apply to Face Blog for #BakingCrumbs and Lost in Food for #CookBlogShare.
Oh these look amazing Choclette! I love making brownies and always love trying a new recipe, will be getting this one made soon. Thanks for linking up to #CookBlogShare. Michelle
I reckon different brownie recipes could keep us going for years to come Michelle.
I absolutely feel your brownie love. For such low effort the results are off the scale! These look very special indeed. I will have to try some cinnamon in there too. I love the sound of that. Thank you so much for sharing these with #BakingCrumbs
Brownies were such a revelation. I know they can in no way ever be termed healthy, but of my, they are so good.
I wish I could just reach out and grab these. They look absolutely incredible.
They’re super quick and easy to make Sisley. Half an hour and you can have some of your very own.
These look like chocolate comfort-food heaven – sometimes the favourite, simple recipes are the best. (However, I am liking the sound of the Marmite Caramel Brownies which are mentioned in your blog post!!).
Well yes, those Marmite brownies were good Rosemary. Basically, I’m a brownie addict and whichever ones I make are my favourite of the moment.
I could just do with a nice big fudgy brownie and a cup of tea now! These look fabulous!
They definitely help Donna and a cup of tea is just the right accompaniment.
I love a good brownie – and these look delicious!
Thanks Helen. These ones are really simple, but so very good.
½ – It’s a bit small but I used the symbol function in word then copied and pasted. I’m sure there’s a way you can then use a shortcut but I don’t know how to use shortcuts! Lovely brownies by the way.
Thanks Maya – I have finally found the symbol on my computer – it’s only taken me four years!
I do understand. Hope your brownies turned out well in the end. I haven’t been very happy with the way 1/2 appears on Blogger, but I haven’t yet managed to come up with anything better. Writing out half in full is too faffy, .5 has been suggested, but that just looks odd when it stands alone and I’d rather be consistent. I’m just hoping there is a way to make half look like a proper fraction – does anyone have any ideas?
This is going to sound rather feeble but coming home from work and having to make some Brownies in a hurry I turned to this recipe and, admittedly in a bit of a flap because time was running out, I could not work out how much flour to use – 21 or 22 ounces – surely not. Now that the brownies (I confess I used a Nigella recipe)are safely in the oven I can see it is clearly 2 and one halve ounces so maybe I just had a bit of a brain storm but is there a clearer way to write 1/2?