Gooey Fudge Brownies recipe

These are deliciously fudgy brownies, gooey in the centre and perfect with a cup of tea. They'll keep quite well for around a week wrapped in foil in an airtight container, so that gives you even longer to enjoy them. Get the kids involved with this recipe - there's lots of stirring off the heat so it gives them a chance to become familiar with ingredients and cooking without you having to worry about them burning themselves on the stove.


  • 300g dark brown sugar
  • 225g butter (use butter specified for baking)
  • 100g dark chocolate
  • 100g plain flour
  • 20g milk chocolate
  • 2 eggs
  • 1 tsp. vanilla extract
  • Pinch of salt


Preheat the oven to 190C/gas mark 5.

Line and grease the insides of a 20cm square cake tin.

In a heavy-bottomed saucepan, heat the chocolate (broken into pieces) and the butter together, very slowly.

Once it’s melted and there are no lumps at all, take it off the heat and add in the sugar.

Stir gently until most of the sugar is dissolved.

Stir in the eggs, one by one. Don’t whisk them in as the mixture is likely to curdle. Once one egg is combined fully, add the next.

Add in the vanilla extract.

Sift the flour and salt together. Add this to the mixture and stir gently until everything is fully combined.

Pour this mixture into the tin.

Cook for around 35-40 minutes or until set on top.

If you’ve ever made fudge, you'll know if you overcook the mixture you end up with something resembling toffee. Be careful to make sure that the chocolate and butter are off the heat before you add the sugar, because cooking the sugar on the heat will eventually give you really hard brownies as they'll be overcooked. Keep the heating part of the process short and sweet and you’ll end up with a wonderfully textured brownie. Serve with thick cream!

Recipe Details:

  • Author: Laura Young.
  • Published:

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