3 Must Try Brownie Recipes to Enjoy the Rich and Chewy Textures

The main components of brownies and cakes are fundamentally different; for example, cakes do not contain baking soda or powder. Because of their solid texture, brownies are more chocolicious than cakes and quite filling. 

They are beloved by many regardless of their shape because of the thick chocolate filling, which can be enjoyed with or without nuts. When you top it with your favourite scoop of ice cream, it becomes twice as decadent! 

If you're a beginner baker, fret not because we'll show you how to make some perfect brownies. In little time at all, you can whip up a batch of delicious brownies by following our detailed instructions. They have a long shelf life that can be readily extended with the right storage. On the other hand, warm brownies are the most delicious. 

Fudge Brownies 

Who wouldn't adore fudge, especially when it's extra rich with butter and chocolate? Regular brownies are made even more delicious by adding extra butter and chocolate. This creates a fudge-like texture that is rich, buttery, and full of chocolate flavour. To make the fudge base, we start by heating up a mixture of butter, sugar, and milk. Once it's nice and warm, we let it cool down a bit before adding it to the flour mix. The baked fudge brownie is filled with decadent chocolate in each and every mouthwatering bite. 

Here is the recipe for fudge brownies: 

Serving size: 16 


1 cup butter (softened) (250gm) 

1 ½ cups sugar (300gm) 

3 eggs

1 tbsp vanilla extract 

1 ¼ cups maida/all-purpose flour (150gm) 

½ cup cocoa powder (50gm) 

¼ tsp salt 

For the fudge: 

½ cup butter (125gm) 

1 cup sugar (200gm) 

1/3 cup milk (75ml) 

1 cup chocolate chips (150gm) 


Preheat the oven to 180°C. Use an 8x8-inch baking pan, and line it with butter paper. 

In a non-stick pan, melt butter over medium flame. Add sugar and milk. Bring to a boil, then reduce heat and simmer for 5 minutes, while stirring constantly. Remove from heat and stir in chocolate chips until they melt and become smooth. Set aside to cool slightly. 

In a large bowl, add butter and sugar, and whisk until light and fluffy. Beat in eggs one at a time. Add a dash of vanilla essence. 

Whisk flour, cocoa powder, and salt in a separate bowl. Add into wet ingredients until combined. 

Add half the batter to the slightly cooled fudge. Add the fudge mixture back into the remaining batter. 

Pour batter into the prepared pan. Bake for 30-35 minutes. Do the toothpick test to ensure it has baked fully. 

Allow to cool completely before cutting into squares and serving. 


Blondies differ greatly from brownies in terms of technique; the key distinction between the two is whether or not cocoa powder is used. Vanilla or butterscotch are the only flavourings that blondies need. Blondies are devoid of any chocolate, in contrast to brownies. Toss in as many nuts or chocolate chips as you like! 

Here is the recipe for blondies: 

Serving size: 16 


1 cup butter (softened) (250gm) 

1 ½ cups powdered sugar (300gm) 

2 eggs 

1 tsp vanilla extract 

1 ¼ cups maida (150gm) 

½ tsp baking powder 

1 cup chocolate chips or nuts (150gm) 


Preheat your oven to 180°C and line an 8x8 inch pan with baking paper. 

In a mixing bowl, whisk the softened butter until light and fluffy. Slowly sift in the powdered sugar and continue beating to create a creamy texture. 

Crack the eggs one by one, then add a dash of vanilla. 

In a separate bowl, whisk the maida and baking powder together; these ingredients will give the blondie bars a lift. 

Gently fold the dry ingredients into the wet mixture until just combined. Toss in your choice of mix-ins, the chocolate chips or nuts. 

Pour the liquid gold mixture dotted with chocolate, if you are using them, into the prepared pan and smooth into an even layer. Place in the oven and bake for 25-30 minutes, until they turn lightly golden around the edges. 

Allow to cool completely before cutting into 16 generous squares. 

Nutty Caramel Brownies 

Nutty Caramel Brownies are a delectable treat that combines fudgy chocolate with crunchy chopped nuts and swirls of delicious caramel for a lovely, gooey treat. Whether you're seeking something sweet or not, these brownies will satisfy your needs with their perfect balance of chewy texture and rich flavour. 

Here is the recipe for Nutty caramel brownies:   

Serving size: 16 


1 cup unsalted butter 

2 cups granulated sugar 

4 large eggs 

1 teaspoon vanilla extract 

1 cup all-purpose flour 

½ cup cocoa powder 

¼ teaspoon salt 

1 cup chopped nuts (walnuts or pecans) 

1 cup caramel sauce 


Preheat the oven to 350°F (175°C) and grease a baking pan. 

Melt the butter in a microwave-safe bowl and stir in sugar until well combined. 

Beat in the eggs one at a time, then add the vanilla extract. 

In another bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 

Fold in the chopped nuts. 

Pour half of the batter into the prepared pan and spread it evenly. 

Drizzle half of the caramel sauce over the batter. Add the remaining batter and top with the rest of the caramel. 

Use a knife to swirl the caramel into the brownie batter. 

Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. 

Allow the brownies to cool before cutting into decadent squares.