Super Fudgey Brownies

Updated: Nov 14, 2020

I love experimenting with this recipe, you can make it whatever you want it to be. I've done an Easter version covered in mini eggs or I've just poured the mixture on top of frozen raspberries for a tart but sweet dessert. If you know me by now, you'll know that the next thing I'm going to say is - SWIRL IN SOME PEANUT BUTTER.


Whatever your tastebuds like, just customise it to suit you. The dangerous part is, you're more than likely to have all the ingredients on hand so you may end up making it more often than is good for you hehe. They are, as the title suggests, super fudgey, so if you prefer them a little more chewy, increase the cook time by 5-10 minutes.

Makes 16

125g butter 

1¼ cups brown sugar  

2/3 cup cocoa powder 

2 eggs

1 tsp vanilla extract 

½ cup desiccated coconut  (OR 1/4 cup ground almonds OR 2 Tbsp flour)


Options to jazz it up - stir these through the mixture before baking

  • 1/2 cup frozen raspberries (cook time will increase by about 10-15 minutes because of the moisture in the raspberries).

  • 1/4 cup peanut butter

  • 1/4 cup chopped nuts

  • 1/4 cup white or dark chocolate chunks

  • Dust baked brownie with freeze-dried raspberries or cocoa powder or coconut thread

Preheat oven to 180°C. Line a baking dish with baking paper. 

Place butter, brown sugar and cocoa in a medium pot on medium heat. Stir continuously, until melted and combined.


Place eggs and vanilla in a large bowl or bowl of your stand mixer and whisk until light and foamy, about 4 minutes. Add coconut/almonds/flour and stir to combine.


Pour chocolate mixture into eggs and mix to combine.


Transfer to prepared dish and bake for about 25 minutes, it will still be quite gooey in the middle.


Allow to sit for at least 20 minutes before slicing.