Fudgy Chocolate Brownies
These brownies are dense, fudgy and full of chocolate flavour with the classic shiny crackly top. They come together in one bowl and bake in 25 minutes. They are the kind of dessert that disappears quickly, with a rich centre and crisp edges.
Why You Will Love These Fudgy Chocolate Brownies
- Dense, fudgy centre with a shiny crackly top
- One bowl and about 40 minutes from start to finish
- Made with simple pantry ingredients
Ingredient Notes
Dark chocolate and cocoa powder: Together they give deep chocolate flavour. Butter: Melted for a fudgy texture. Eggs and sugar: Whisked well to create the shiny crust. Flour: Just a little, to keep the brownies dense.
Tips for Fudgy Brownies
Do not overbake. A toothpick should come out with moist crumbs, not clean. Whisk the eggs and sugar vigorously to get the crackly top, and fold in the flour gently. Cool fully for the fudgiest texture.
Serving and Storage
Serve warm with vanilla ice cream or cooled and cut into squares. Brownies keep for four days in an airtight container and freeze well for up to two months.
Frequently Asked Questions
How do I get the shiny, crackly top?
Whisk the eggs and sugar vigorously for a few minutes until pale and thick, then gently fold in the melted chocolate and flour. This creates the thin meringue-like crust.
How do I know when brownies are done?
A toothpick inserted in the centre should come out with moist crumbs, not wet batter or completely clean. They firm up as they cool.
Why are my brownies cakey instead of fudgy?
Too much flour, too much egg whites or overbaking can make them cakey. Use less flour, more chocolate and butter, and bake just until set.
Can I add nuts or other mix-ins?
Yes. Walnuts, pecans, chocolate chips and a swirl of peanut butter or caramel all work well.
How do I cut clean squares?
Cool the brownies completely, chill them for 30 minutes, and cut with a sharp knife wiped between cuts.
How long do brownies keep?
Up to four days in an airtight container, or two months in the freezer.
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- Cafe Style Cold Coffee: thick, frothy iced coffee to go with your brownie
- 1/2 cup unsalted butter (cut into pieces)
- 1 cup sugar (caster or granulated)
- 2 whole eggs (large, at room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder (unsweetened)
- 1/2 cup all-purpose flour (plain flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (keep a few back for the top)
- 1 Preheat and Line the TinHeat the oven to 180 C (160 C fan). Line an 8 inch (20 cm) square tin with baking parchment, leaving some paper hanging over two opposite sides to use as handles later.Tip: Lining the tin with an overhang makes it easy to lift the cooled brownies out and cut them neatly.
- 2 Measure the IngredientsMeasure out all the ingredients: 1/2 cup butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/3 cup cocoa, 1/2 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup chocolate chips.Tip: Brownie batter comes together quickly, so having everything measured means you can work smoothly without stopping.
- 3 Melt the ButterPut the 1/2 cup of butter in a medium saucepan over low heat and stir until completely melted. Take it off the heat as soon as it has melted.Tip: You can also melt the butter in a heatproof bowl in the microwave in 20-second bursts. Do not let it brown or sizzle.
- 4 Whisk in the SugarPour the warm butter into a large bowl, add the 1 cup of sugar and whisk for about 1 minute, until the mixture looks glossy and thick and the sugar has started to dissolve.Tip: Dissolving the sugar in the warm butter is the first step towards the thin, shiny, crackly top.
- 5 Whisk in the EggsLet the mixture cool for 2 minutes, then add the eggs one at a time. Whisk hard for about 1 minute after each egg, until the batter is smooth, pale and a little thicker.Tip: Cool the mixture slightly first, or the hot butter may scramble the eggs. Whisking well is what makes the shiny crust.
- 6 Add the VanillaStir in 1 teaspoon of vanilla extract until it is evenly mixed through.Tip: Vanilla rounds out the chocolate flavour. A small pinch of instant coffee granules deepens it further.
- 7 Sift in the Dry IngredientsSift 1/3 cup of cocoa powder, 1/2 cup of flour, 1/4 teaspoon of baking powder and 1/4 teaspoon of salt directly over the wet mixture.Tip: Sifting removes lumps in the cocoa and keeps the batter light, so you do not need to overmix.
- 8 Fold Until Just CombinedFold everything together with a spatula, using gentle strokes, until you can no longer see streaks of flour. Stop as soon as the batter is smooth and glossy.Tip: Overmixing develops the gluten and makes brownies tough and cakey. A few seconds too few is better than too many.
- 9 Fold in the Chocolate ChipsStir in most of the 1/2 cup of chocolate chips, keeping about 2 tablespoons back for the top.Tip: Toss the chips in a spoonful of flour first if you want to stop them sinking to the bottom.
- 10 Pour In and LevelScrape the batter into the lined tin, spread it into the corners with the spatula and level the top. Scatter the reserved chocolate chips over the surface.Tip: Tap the tin on the counter once or twice to settle the batter and release any large air bubbles.
- 11 Bake for 22 to 25 MinutesBake in the centre of the oven for 22 to 25 minutes. The top should look set and shiny, and a toothpick pushed into the middle should come out with a few moist crumbs, not clean and not wet batter.Tip: Do not overbake. The brownies keep cooking in the hot tin, so pull them out while the centre is still slightly soft.
- 12 Cool, Lift Out and SliceLeave the brownies to cool completely in the tin on a wire rack for at least 30 minutes. Lift them out using the parchment handles and cut into 12 squares with a sharp knife.Tip: Cooling fully gives the fudgiest texture and clean slices. For neat edges, wipe the knife between cuts. Store in an airtight container for up to 4 days.