Chocolate Fudge Brownies


A very VERY exciting thing happened to me about a month ago & I have no idea how I haven’t mentioned it up until now (ask The Boyf, I honestly haven’t shut up talking about it) – my Joy the Baker cookbook came in the post! I ordered it online, excitedly checked the postbox every single day until it arrived, & then totally fangirled all over the place when it finally came just as I was walking out the door to college. Before you ask, yes, I brought it with me & read it cover to cover during my two bus journeys & three lectures. 

I am obsessed. There is honestly not a single recipe that I don’t want to try out, Joy just makes them all sound so delicious! & don’t get me started on the photographs in the book, I could (& have) just stare at them for hours on end. I have no idea why it took me so long to buy the book, Joy the Baker is one of my top three visited websites & every time I make something from her blog I’m really happy with how it turns out. Also, I just love the way she writes, it makes you feel like you’re having a conversation with Joy herself. & she’s funny. & sarcastic. & basically I just love everything about her & the site & the book & I’m going to stop fangirling now before I embarrass myself to a point where it can’t be undone. Okay. Good. The fangirl in me is under control. Now, let’s talk brownies. 


See, I never was much of a brownie girl. I mean, sure, they’re nice & all, but I’d never buy a brownie to go with my coffee. Believe it or not, this is the first batch of brownies I’ve ever made. I get a funny look every time I tell someone that, even from friends who are in no way interested in baking (Síofra, looking at you). That said, ever since I’ve had the book, I’ve had an unnatural craving for brownies. It could have been the pictures, it could have been the convincing tone in Joy’s writing, it could have been the leftover chocolate cream cheese frosting in my fridge, but I just had to make these brownies. 


& just as I expected, they were good. Really good, delicious, possibly even divine. When does food cross the line from delicious into divine? Because if it happens when brownies don’t even last a day in the house, with everyone having more than one in a single sitting, & a certain family member saying that these are the best brownies they’ve ever had, then these brownies are definitely divine. They’re moist, they’re fudgy, they’re chewy, & they have chocolate chips in them (the chew is especially important for us corner lovers out there). & then there’s the cream cheese frosting: the most addictive part. It’s absolutely my favourite frosting ever. It’s light, it’s chocolaty, it’s silky smooth, it’s heavenly. Don’t even think about not adding the frosting, it really makes these brownies what they are. 


You’re welcome. 

Makes one 8-inch pan of brownies & enough frosting to cover the brownies, as well as a two layer cake (Brownies & frosting adapted from Joy the Baker)


For the brownies:

  • ¾ cup of plain flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • ½ of butter, softened
  • 85g of dark chocolate, chopped up
  • ½ cup of brown sugar
  • ½ cup of caster sugar
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • ½ cup of chocolate chips

For the frosting: 

  • 226g of cream cheese, softened
  • ½ cup of butter, softened
  • ½ cup of cocoa powder
  • ¼ teaspoon of salt
  • 2 cups of icing sugar, sifted
  • 2 teaspoons of vanilla extract
  • 1 ½ teaspoons of milk


  1. First, make the brownies. Preheat the oven to 170°C & grease & flour an 8-inch square baking dish, set aside. 
  2. In a medium bowl, whisk together the flour, baking powder, & salt. 
  3. Place the butter & dark chocolate in a large heatproof bowl, & heat on high in the microwave in 30 second increments until just melted, stirring to finish it off. 
  4. Whisk both different types of sugars into the chocolate. Then add in the eggs, the egg yolk, & the vanilla extract. Then the flour mixture, using a spatula to fold in until well combined. Finally, fold in the chocolate chips. 
  5. Pour the brownie batter into the prepared pan & bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the brownie centre comes out clean. 
  6. Remove from the oven & leave to cool completely before frosting. 
  7. Now, the chocolate cream cheese frosting. With an electric mixer, beat the cream cheese in a large bowl until soft & slightly fluffy, scraping down the sides of the bowl with a spatula once satisfied. Then add the butter into the bowl & beat on a medium speed until thoroughly combined. 
  8. Add the cocoa powder into the mix & beat until incorporated. Then add the salt, icing sugar, vanilla extract & milk, beating until just incorporated. Scrape down the sides of the bowl & continue to beat the mixture on a low speed until all of the icing sugar has blended in. (It should end up being silky smooth & delicious.)
  9. Once the brownies are completely cooled, cover with a healthy (& by healthy I mean as thick as you can get it) layer of the frosting. 

– store the leftover frosting in an airtight container in the fridge for up to a week. 

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