Chocolate Fudge Brownie

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Oct 23

A decadent brownie with a citrus twist

This brownie is one of my mom’s favourite desserts. The addition of lemon zest was a game-changer for her—taking the edge off the sweetness without sacrificing the rich, satisfying flavour of the chocolate. It’s the perfect balance for anyone who loves a decadent treat but prefers a little brightness to lighten the richness.

This homemade brownie is all about texture and indulgence. The thick chocolate sauce, poured over warm brownie squares, seeps into the cake, creating a wonderfully satisfying dessert. Whether you’re making it for family, friends, or just to treat yourself, this recipe promises to be a comforting favourite. It’s simple enough for beginners, but the rich combination of cocoa and melted chocolate makes it feel like a truly special dessert.

CHOCOLATE BROWNIE: HOMEMADE FUDGE BROWNIES FROM SCRATCH

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Ingredients

For the Batter:
- 1 cup sugar
- 4 eggs
- 1.5 cups milk
- 250 g butter
- ¼ cup cocoa
- 1 cup (~180 g) bitter chocolate chips
- 1 tsp vanilla extract
- Zest and juice of ½ lemon
- 2 cups flour
- 1 tbsp baking powder
For the Chocolate Sauce:
- ½ cup (~120 g) heavy cream
- ½ cup (~90 g) bitter chocolate chips
- 1 cup batter mix*

Notes from the Kitchen

*Before adding the lemon, flour, and baking powder to the batter, set aside 1 cup of the mixture to use for the sauce.
To maintain the soft texture, store any leftover brownies in an airtight container in the fridge, and reheat before serving to melt the sauce and soften the cake again.

Directions

PREPARATION

In a saucepan, melt 250 g of butter over low heat, being careful not to burn it.
Once melted, stir in 1 cup of chocolate chips until the chocolate is fully melted and smooth. Set this aside to cool.

MAKING THE SAUCE

In a large mixing bowl, whisk 4 eggs and 1 cup of sugar until the eggs lighten in colour and the sugar dissolves.
Add 1.5 cups of milk, the cooled butter-chocolate mixture, ¼ cup cocoa, and 1 tsp vanilla. Whisk until smooth.
Set aside 1 cup of this batter for the chocolate sauce.
In a small saucepan, heat ½ cup of heavy cream over medium heat for 4-5 minutes. Remove from heat and stir in ½ cup of chocolate chips.
Mix the heavy cream-chocolate mixture with the reserved 1 cup of batter to create the chocolate sauce. Set aside.

MAKING THE BATTER

Grate the lemon zest and squeeze ½ of its juice into the remaining batter.
Sift 2 cups of flour into the batter and mix until smooth and lump-free.
Add the baking powder and stir thoroughly. The batter should be thick and smooth.
Preheat the oven to 380°F. Grease a medium-sized baking tray and pour in the brownie batter. Smooth the top with a spatula.

BAKING

Bake the brownie for 40-45 minutes. Test with a toothpick—if it comes out clean, the brownie is done. If not, bake for an additional 5-10 minutes.
Let the brownie rest for 5-7 minutes before slicing it into squares.
Slowly pour the chocolate sauce over the sliced brownies, allowing it to soak in for 15-20 minutes.

SERVING

Serve these rich, warm brownies with a scoop of ice cream for an extra indulgent treat. The deep chocolate flavour is satisfying in each bite, yet the subtle brightness of lemon zest will leave you wanting more!

Enjoy the wonderfully rich aroma of chocolate, the filling texture of the brownie, and the creamy sauce—this dessert is pure comfort, perfect for pampering yourself or sharing with loved ones.

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