What makes brownies properly fudgy?

[JavaChip]

I've got a tried and tested brownie recipe from nigella but they are never fudgy enough. They can be soft but not fudgy like in a coffee shop (good one.!)

Should I be using led flour?

Anyone got a proper fudgy recipe please ?

Can't you just cook lower heat/ less time and save energy?

There are two enemies of a good brownie. One of them is overcooking, as discussed above. The other one is air. If you want fudgy, you want to make sure you don't beat any in, at all.

So, put the whisk down, and only mix with a spoon or spatula and always make sure it is in contact with the bowl while you stir.

Place marking

I’m with the other posters - Hummingbird recipe!

I also stir in extra chocolate chips.

And if I’m feeling decadent drizzle over konditor & cook style cream cheese frosting before baking. The recipe for tgat is included in the curly whirly brownie recipe available online.

Being modest I’m known for my brownies (colleagues always request I make them)

Nigella's flourless brownies are perfect for fudginess.flourless brownies

I got my recipe from the bbc mag pre Internet.

140g butter
200g choc
200g castor sugar
2 eggs plus one egg yolk
85g plain flour

the extra yolk helps I think. Makes it less cakey.

Butter. Fudge is literally butter, cocoa and sugar. So fudgey brownies are those with tons of butter.

I don’t like them and think they’re hideous, but that’s how they are made. Tons of extra butter.

It sounds as if you're losing your nerve and leaving them in the oven a bit too long. You need to be brave and get them out when you think they are definitely not ready.

hummungbird brownies just out of oven. I made them the other day and they were flat. Got a different size now so fingers crossed.

I use Betty Crocker. Brilliant every time

The vegan ones I found on Google! With oil instead of butter etc

@eloquent can you link please?

Light brown sugar instead of caster. Makes all the difference.

The key is adding the sugar when the melted butter and chocolate are still warm. Sally's Baking Addiction has the best recipe out of many I have tried.

Honestly, the main key is not to over bake them. Simple as that!

You're probably right @SoupDragon. They need to look underdone when taken out of the oven. If you leave them in there until they look cooked by normal cake standards (firm, doesn't leave residue on a skewer) then it's too long.

Plus the recipe needs to have much less flour and a lot more sugar than usual cake. Similar when making cookies. A lot more sugar than flour and take out of the oven before they look cooked for cookies to be chewy, not crisp like a biscuit.

A lower oven temperature that reduces the chance of the outside being a lot more done than the middle will probably also help, but it's also likely that they only sell the middle as brownies and the outer more cakey bit will be used in those 'cake pot' things now they've realised that if you mush it all in a pot with some cream, they can charge even more for them.