These fudgy brownies are the ultimate, decadent, chocolatey, gooey brownies with a crisp and crackly top. Enjoy these homemade brownies in under 30 minutes and customize the topping for tons of ways to enjoy these goodies!
Add the eggs, sugar, and maple syrup to a bowl and whisk just enough for the sugar to melt and obtain a homogenous consistency.Note* If you want a crisp, crackly topped brownie, check the recipe notes for the correct method.
In a separate bowl, melt the chocolate and butter over a double boiler, stirring well to combine.
Once melted, add it to the egg mixture with the espresso and fold in until just combined.
Then, sift in the flour, salt, and cacao powder and fold in gently until just combined. BE CAREFUL not to over mix, or you'll end up with cakey, not fudgy brownies.
Step 2: Bake the brownies
Pour the brownie batter into a pre-greased and/or parchment-lined baking tray (20cm/8inch). Bake in the oven for 15 minutes at 160ºC/325ºF (fan-assisted).Then, turn the tray around, so the front is now at the back of the oven, and bake for a further 10-15 minutes depending on how fudgy you want your fudge brownies to be.To test if the brownies are ready, the surface should be just set with a center that doesn't jiggle (it will look slightly underbaked). If you test the mixture with a toothpick, it should come out slightly wet/crumbly without being too wet. It will continue to cook once removed from the oven.
Step 3: Cool and top the fudgy brownies
Allow the brownies to cool in the pan for at least an hour - don't rush this process. Then remove from the pan and allow to cool on a rack until fully cooled.Top your homemade fudge brownies with melted dark chocolate and flaky salt, or your topping of choice (i.e., crumbled cookies, crushed peppermint candies (for Christmas brownies), other crushed candy/candy bars, etc.). You could also top with caramel sauce instead of melted chocolate.
How To Store
To make ahead: you should be able to prepare the batter and leave it in the fridge overnight. Though this isn't something I've tried so I'm not sure how it may affect the texture of the brownies.To store: the leftover homemade brownies will store, covered, at room temperature for up to 5 days or in the fridge for slightly longer.To freeze: slice the brownies and freeze for up to three months. Thaw in the fridge before serving.To reheat: heat in the microwave until warmed through.
For crisp & crackly brownie tops, then mix the sugar into the hot butter/chocolate mixture. Then mix in the eggs and dry ingredients while the batter is still warm. Usually, aerating the batter helps create a crispy top, but avoid overmixing batter when you're hoping for fudgy brownies.
When you whisk in the melted chocolate, make sure that it's not too hot, or it may cook the eggs.
Be careful not to overmix the gooey brownie batter, or they'll be more cake-like rather than fudgy.
Bake for slightly less vs. more time, depending on how fudgy you like the brownies. Remember that they'll continue to bake once removed from the oven, so it's better so ever so slightly under-bake to your liking than overbake. For fudgy brownies, the toothpick should come out slightly wet when checking for doneness.
If you decide to use sweeter vs. darker chocolate, you may want to adjust the amount of sweetener (sugar) in the fudgy brownie recipe.
You can substitute some of the cacao powder with dutch-processed cocoa powder for a richer (more Oreo-like) flavor. Plus, as it's treated with an alkalizing agent, it has a milder, less bitter taste than regular cocoa. It's strong, though, so don't substitute it all.
The size of the baking pan that you use will affect the texture of your homemade brownies. I used a 20cm/8in square pan. If you use a wider pan, you'll need to reduce the baking time (and likewise increase the time if using a smaller pan).