Fudgy brownies

One of my very good friends, W, was going through an intense chocolate craving phase! And by intense, I mean she was driving to Whole Foods every single day to pick up one slice of chocolate cake that she’d savour, and then go back the next day and do it all over again! This lasted about two weeks. When she told me about this, my first reaction was (1) to be sympathetic, because I know what it’s like to be reaaaally craving something (croissants with cheese in my case). And (2) I was horrified that she was buying supermarket cake all the time!!! I know that Whole Foods has a good bakery, but whyyy would you consistently buy cake when you can so easily make some that’s even better…? Everyone knows that homemade baking is the best! And it’s fun too!! So I told her to stop the insanity, because her very good friend, me, would personally make her something better than chocolate cake… FUDGY BROWNIES. She had described liking the intense chocolate flavour in the cake, and how it wasn’t fluffy and sugary. Well, brownies are like rich chocolate cake, but on crack. They’re heavier, richer, even more chocolatey, and I don’t usually make mine very sweet because I don’t want the sugar to mask the chocolate taste. And, I make sure that mine come out with a gooey centre. Crusty on the outside, soft on the inside!

So on a sunny Sunday afternoon, I spent the day listening to music (I had the song 212 by Azaelia Banks on repeat that day), dancing as well as one can dance while simultaneously baking, singing horribly, and making my brownies 🙂 Good times people, good times. When they were done, the next day, I met W’s boyfriend at a pub where I suspiciously opened up my large purse, removed a heavy package covered in foil, and handed it to him whispering “Don’t eat them all.. Save some for W!!!” He started eating one right there in the pub, and a waitress was intrigued enough to come steal one, bring it to the kitchen to be microwaved, and wolf it down herself during her shift! That’s right people, the “no outside food” rule doesn’t apply to my baking! I saved two brownies for myself and one night for dessert, I remembered that I had ice cream in the freezer… My hedonistic brain told me to go get my brownies, microwave them, and crumble it all over the ice cream.. And yeah. It was as delicious as you’re thinking it is right now.


  • 1/2 cup unsalted butter (1 stick)
  • 8oz semisweet chocolate chips
  • 1 cup sugar
  • 3/4 tsp salt
  • 3 large eggs
  • 3/4 all purpose flour
  • 1 cup chopped walnuts (optional)

Preheat the oven to 350F. Line an 8 inch square baking pan with foil, and grease with melted butter. You want the foil to hang out on the sides, so you can just lift it up and peel it down to remove the brownies with no hassle! Smart, eh?

Boil some water in a saucepan, place a heatproof bowl overtop, and melt your chocolate and butter in it while stirring.

The steam from the boiling water will warm the bowl enough to melt everything, but not enough to cook it.

Whisk the sugar and salt into the chocolate mixture, then the eggs (when it’s a little cooler), then the flour. Fold in nuts last. Spread the batter in the pan, and bake for about 50min. Mine actually took about an hour, probably because I kept obsessively opening the oven and checking it after the 45min mark, to make SURE that I didn’t overcook the brownies. I cannot stress how important the gooey centre is to me!


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