Chocolate Fudge Brownies

    2 hours

    These melt-in-your-mouth brownies are so rich and chocolatey, I guarantee you won't be able to eat just one.

    150 people made this

    Serves: 32 

    • 250g dark chocolate
    • 250g butter
    • 5 eggs
    • 3 cups (600g) white sugar
    • 1 tablespoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 2 cups chopped walnuts
    • 1 1/4 cups (250g) white sugar
    • 1 cup (250ml) thickened cream
    • 140g dark chocolate
    • 125g butter, softened
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:40min  ›  Extra time:1hour cooling  ›  Ready in:2hours 

    1. Preheat oven to 190 degrees C. Grease a 20x30cm baking pan. Place 250g chocolate with 250g butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
    2. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla essence in a large bowl and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix) and stir in the chopped walnuts. Spread the batter in the prepared pan.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out with fudgy crumbs, about 35 minutes. Cool in the pan before icing.
    4. To make icing, combine 1 1/4 cups of sugar with the thickened cream in a saucepan over medium heat and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
    5. Remove the cream mixture from the heat, and stir in140g chocolate and 125g butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla essence; whisk until smooth. Place the icing in the refrigerator and stir every few minutes until the icing is chilled and thick, about 30 minutes. Frost the cooled brownies and cut into squares.

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    Reviews in English (145)

    0 ever Brownies. I was careful not to overcook and serving as a dessert with raspberries and cream, did not need icing.  -  18 Aug 2014


    Hi! I am the submitter of this recipe and when you simmer the heavy cream and sugar, make sure you see tiny bubbles around the edge of the pot. Oh, and you can stir the frosting in the refrigerator often, it doesn't have to be every few minutes. Enjoy!  -  10 Aug 2009  (Review from Allrecipes USA and Canada)


    this is my favorite homemade brownie recipe. I use 1 1/2 c of cocoa + 1/2 c of melted butter to sub for the 8oz of unsweetened chocolate (I always have cocoa powder and hardly have unsweetened chocolate) - I also like baking it in a jelly roll pan, it's done in about 22 min and I can get about 50 pieces out of it, it also helps that I like thin brownies ... and I've been successful using milk in place of the cream for the frosting  -  07 Sep 2010  (Review from Allrecipes USA and Canada)