Indulge in Cosy Winter Bliss with My Favourite Fudgy Brownies Recipe

I know, I know, Christmas is over and some of you are doing your best to embrace a New Years resolution diet plan ... But then then the cold frost settles outside and snowflakes gently blanket the ground, and your mind starts to wander to chocolatey treats and you find yourself here with me and this my very favourite fudgy brownies recipe ... And you find yourself wavering .. And then I say, this is exactly the perfect time to embrace a little indulgence and keep that extra winter layer going ... It's important to stay warm after all!!

My favourite fudgy brownie recipe offers a warm, comforting escape from the winter chill. It’s simple to make, deeply satisfying, and packed with an extra chocolatey twist that makes every bite a delight. If you’re thinking about starting a January diet, this recipe might just convince you to hold off just a little longer and enjoy the season’s cosy comforts.

Why These Fudgy Brownies Stand Out

Many brownie recipes promise fudgy perfection but fall short on texture or flavour. This recipe strikes the ideal balance: it’s fudgy but not overly gooey, moist but not dense. The secret lies in the combination of dark and milk chocolate melted with butter, creating a rich base that’s both smooth and luscious.

Adding crushed chocolate sandwich biscuits, like Penguin Bars or Tim Tams, brings a crispy, chocolatey crunch that elevates the brownies beyond the usual. This extra layer of texture and flavour makes these brownies a standout treat for winter afternoons.

Fudgy Brownie - The Recipe

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• 200g butter

• 100g dark chocolate, broken into pieces

• 100g milk chocolate, broken into pieces

• 75g brown sugar, loosely packed

• 3 eggs

• 2 tsp vanilla extract

• 75g plain flour

• 30g cocoa powder

• Pinch of salt

• 2 to 3 chocolate sandwich biscuits (Penguin Bars or Tim Tams), chopped

  
  

Method

1. Preheat your oven to 180°C (350°F) or 160°C if using a fan oven.

2. Prepare your baking tin by greasing a 20cm (8-inch) square pan with oil. Line it with baking or parchment paper, leaving an overhang for easy removal later.

3. Melt the butter and chocolate together in a heatproof bowl. Use 30-second bursts in the microwave, stirring in between, until fully melted and smooth. This usually takes about 1 minute 30 seconds.

4. Mix in the sugar and vanilla extract until combined.

5. Add the eggs one at a time, mixing well after each addition until the batter is smooth and molten.

6. Sift in the flour, cocoa powder, and salt. Stir gently until the mixture is smooth and even.

7. Fold in the chopped chocolate sandwich biscuits to add that crispy, chocolatey surprise.

8. Pour the batter into the prepared pan, spreading it evenly.

9. Bake for 26 minutes. Depending on your oven, this timing ensures the brownies are fudgy and moist, but not overly gooey. I recommend checking at 26 and if they are still to gooey, pop them back in for another 2 minutes.

10. Let the brownies rest for 10 minutes in the pan before lifting them out using the parchment paper overhang.

11. Allow to cool for at least 20 minutes before cutting into squares. This resting time helps the brownies set perfectly.

Tips for the Best Brownies Every Time

• Use good quality chocolate for melting. The flavour of your brownies depends heavily on the chocolate you choose.

• Don’t overbake. Keep a close eye on the timer. The brownies should still be slightly soft in the centre when you take them out. They will firm up as they cool.

• Chop the biscuits unevenly. Larger chunks create delightful pockets of crunch, while smaller pieces blend into the batter for extra chocolate flavour.

• Line your pan with parchment paper for easy removal and clean edges.