Easy Peasy Double Choc Fudge Brownies

Hi everyone. You may or may have not noticed that Much a Munch has finally got its own domain. Yipee! I eventually got to it after putting it off so many times. And before I get started on the recipe, I wanted to wish this blog a happy 2nd blogiversary! Yes, that’s right, it’s been 2 years to the day I decided to give blogging a go and it’s been an awesome year past. Thank you to all my followers and subscribers who have continued to give me support throughout these couple of years. I’ve given the blog an overhaul too for it’s 2nd year in the blogosphere. So here’s to many, many more blogging years to come!


I love brownies! Who doesn’t love brownies?! Yes they’re very simple but sometimes simplicity can be very elegant and lush.  I know there are tons of brownie recipes out there and it can take eons just to find the best one for you, not to mention some loose teeth, but each to their own right? Some like fudgey, some like moist, with nuts, without nuts, with choc chips, without choc chips, raspberries, no raspberries and it goes on and on. I like mine fudgey served with a glass of milk and from time to time, á la mode.

This is about the fourth brownie recipe I’ve posted but I was looking for a recipe that would have a dense but still have a fudgey and mud cake texture as I will be using it as a base for a cheesecake which I will post later on (I know huh! Betcha can’t wait for that!) and I came across this recipe. There’s no review or comments on this particular recipe but I thought to give it a try anyway and I have to say, it is by far the best recipe I’ve tried. I know, I know. There are HEAPS of brownie recipes out there that claim to be the best one, but this is the best one I’VE tried. As with first attempts, you never really know how they will turn out but these turned out just beautifully. Moist, fudgey and just the right amount of sweetness,  I found these to be a very nice, decadent brownie.  What’s more, this was easy peasy to make.

Double Choc Fudge Brownies – recipe from Food at


250g butter melted
2 cups caster sugar
2 tsp vanilla essence
4 eggs
1 cup plain flour
2/3 cup cocoa powder
3/4 tsp baking powder
pinch of salt
150g dark chocolates (chopped or broken in squares)


Pre-heat oven to 180°C (conventional)/160°C (fan forced). Line base and sides of a deep, 20cm square baking pan with baking paper, allowing paper to overhang at two sides.

In a large bowl, mix butter, sugar and vanilla until combined. Stir in eggs until well blended.

Sift together flour, cocoa, baking powder and a pinch of salt. Make a well in the centre then fold through butter mixture gently until combined.  Spread into baking pan and sprinkle dark chocolate pieces on top evenly.

Bake for 40 minutes or until skewer inserted in centre comes out clean. Cool in pan for about 10 minutes. Remove from pan and cut into squares.

I’m impatient as you can see from the melting chocolate.  I like to attack the brownie while it’s hot – but that melting chocolate fudge is OH.SO.GOOD!  To quote my daughter, “Mum, this is delicious. I’m impressed. It’s like there’s thick chocolate cream inside!” My little girl gave this recipe the seal of approval with those words so I will be baking these brownies again and again. They’re great warm or cold and perfect for parties.


  1. Hi,
    Do you know how many grams the flour and sugar would be? I have tried converting but every resource I use has a different number for the flour, ranging from 120-150g for 1 cup.

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