Chunky Fudge Brownies Recipe | Gooey & Delicious
Few desserts can compete with the richness of a well-made brownie, especially when it’s packed with chunks of fudge. These Chunky Fudge Brownies are the ultimate indulgence, offering a balance of deep chocolate flavor and a gooey, fudgy texture. Whether you’re making them for a family gathering or as a gift, these brownies are sure to impress.
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The Best Chunky Fudge Brownies
When it comes to brownies, texture is everything. These chunky fudge brownies strike the perfect balance between being slightly crispy on top and gooey in the center. The addition of fudge chunks takes them to the next level, offering bursts of sweetness in every bite. Plus, they’re incredibly easy to make, making them a go-to for any occasion.
Notes on Ingredients
For the best results, use high-quality dark chocolate and soft, unsalted butter. The fudge chunks add extra richness, but feel free to experiment with other mix-ins like nuts or white chocolate. The vanilla extract enhances the flavor, while a touch of salt balances the sweetness. Don’t overmix the batter to ensure your brownies stay fudgy and moist.
How to Make Chunky Fudge Brownies
- Preheat your oven to 180°C (gas mark 4). Line a 33 x 23 x 5.5 cm brownie tin with baking parchment.
- Melt the butter and chocolate together in a large, heavy-based pan.
- In a separate bowl, beat the eggs with sugar and vanilla extract.
- Measure the flour and salt into another bowl.
- Once the chocolate mixture has melted and cooled slightly, fold in the egg mixture, followed by the fudge chunks and flour. Stir until just combined.
- Pour the batter into the prepared tin and bake for around 15 minutes. The top should be a pale brown speckle, while the center remains gooey and dark.
- Let the brownies cool in the tin before cutting into squares.
How to Serve Chunky Fudge Brownies
These brownies are incredibly versatile. Serve them warm with a scoop of vanilla ice cream for a luxurious dessert, or enjoy them cold with a cup of coffee for a mid-afternoon treat. If you’re gifting them, pack them in a beautiful box or cellophane bag with a ribbon for an extra special touch.
How to Store Chunky Fudge Brownies
Store the brownies in an airtight container at room temperature for up to three days. To extend their freshness, you can refrigerate them for up to a week or freeze them for up to a month. If freezing, wrap each brownie individually in cling film and store in a freezer-safe bag.
FAQs About Chunky Fudge Brownies
How do I keep my brownies gooey in the center?
To achieve that perfect gooey center, avoid overbaking. The brownies will continue to set as they cool, so take them out when the top is set but the middle is still soft.
Can I substitute the fudge chunks with something else?
Yes! You can swap fudge chunks with chocolate chips, walnuts, or even caramel pieces to create different flavor profiles.
Can I use milk chocolate instead of dark chocolate?
While dark chocolate gives a richer flavor, you can use milk chocolate if you prefer a sweeter taste. Keep in mind that the texture might be slightly different.
The Best Chunky Fudge Brownies
Ingredients
- 190 g soft unsalted butter
- 190 g best quality dark chocolate
- 3 large eggs
- half a tbsp vanilla extract
- 250 g caster sugar
- 115 g plain flour
- half a tsp salt
- 150 g fudge chunks
Instructions
- Preheat the oven to 180 degs C/gas mark 4. Line your brownie tin with baking parchment.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl, or large measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the fudge chunks and flour. Beat to combine smoothly and then scrape into the brownie tin.
- Bake for about 15 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle should still be dark, intense and gooey. And remember, they will still continue to cook as they cool.
- Once cool, turn the browines out of the tin, and cut into squares. Then box, bag, or eat as you wish!
