You know that feeling when you take a bite of something so rich, gooey, and chocolatey that time seems to stop for a second? That’s exactly what these Fudgy brownies deliver. They remind me so much of Swedish kladdkaka (sticky cake), but with even more chocolate and that deep cocoa flavour. Soft and fudgy in the center, with slightly crisp edges, and packed with dark and white chocolate chunks—these brownies are, without a doubt, pure chocolate bliss.
Why These Brownies Are Special
What makes these brownies stand out? The texture. They’re not too cakey, not too dense—just the right amount of gooeyness. And unlike most brownie recipes that use butter, this one is made with vegetable oil.
The best part? They’re ridiculously easy to make. No fancy techniques, no need for a mixer—just two bowls, a whisk, and a spatula.
Why Use Oil Instead of Butter?
Oil keeps the brownies extra moist and fudgy for days, without that slightly greasy feel butter can sometimes add. It also makes them even easier to mix, since there’s no need to melt anything—just whisk and go! If you love rich and soft brownies, this is the trick.
How to Make These Fudgy Brownies
- Preheat your oven to 165°C (325°F). Line an 8×8 inch (20×20 cm) baking dish with parchment paper.
- In a medium bowl, sift together the sugar, flour, cocoa powder, powdered sugar, and salt. This helps create a smooth batter.
- In a large bowl, whisk together the eggs, vegetable oil, water, and vanilla extract.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix! Fold in the chopped dark and white chocolate.
- Then pour the thick batter into the prepared pan. Use a spatula to smooth the top.
- Bake for 35-40 minutes. It’s better to remove them slightly underbaked rather than overbaking. They will set as they cool.
- Finally let the brownies cool completely in the pan. Then, refrigerate for at least 1 hour before slicing. This enhances the fudgy texture.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Tips for the Best Fudgy Brownies
- Use good-quality cocoa powder for the best flavor.
- Don’t overmix—this keeps them soft and chewy.
- For extra gooey brownies, slightly underbake them.
If you liked Fudgy Brownies, you may also like:
Fudgy Brownies
Equipment
- 2 bowls
- 1 whisk
- 1 Baking dish 20×20 cm (8×8 in)
Ingredients
- 180 g Granulated sugar (1 cup)
- 60 g Powdered sugar (1/2 cup)
- 95 g All-purpose flour (3/4 cup)
- 55 g Cocoa powder (2/3 cup)
- 85 g Dark chocolate (1/2 cup) chopped
- 85 g White chocolate (1/2 cup) chopped
- 3/4 tsp Sea salt
- 2 Eggs ,large
- 120 ml Vegetable oil (1/2 cup) (e.g., sunflower oil)
- 3 tbsp Water
- 1 tsp Vanilla powder or extract* If using vanilla powder, add it to the dry ingredients. If using vanilla extract, add it to the wet ingredients.
Instructions
- Preheat the oven to 175°C (350°F). Line an 20×20 cm (8×8-inch) baking dish with parchment paper.
- Chop the chocolate
- In one bowl, sift together flour, cocoa powder, powdered sugar, granulated sugar, and sea salt. If using vanilla powder, add it to this mixture.
- In a separate bowl, whisk together the eggs, vegetable oil, water, and vanilla extract (if using extract).
- Slowly add the dry ingredients to the wet ingredients and stir gently until just combined. Don’t overmix.
- Add the chopped dark and white chocolate, folding it into the batter.
- Pour the thick batter into the prepared pan. Spread evenly with a spatula. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Don’t overbake!
- Cool & refrigerate: Let the brownies cool in the pan. Once cool, refrigerate for 1 hour before slicing for the ultimate fudgy texture.
Enjoy!
