Classic Brownies
Why this recipe works
- Deep chocolate flavour: Using both melted dark chocolate and cocoa powder gives the brownies richness, colour and a more rounded cocoa note.
- Straightforward ingredients: A short list of baking staples keeps the method simple while still delivering a classic fudgy texture.
- Easy to judge: The skewer test with moist crumbs gives a clear cue for brownies that are set but not dry.
Get the most out of this recipe
Timing notes
- Cool before slicing: Let the brownies cool completely in the dish so the centre firms up and the squares cut cleanly.
- Best texture: Serve at room temperature for a soft, fudgy bite, or chill briefly for sharper edges and a denser texture.
Texture tips
- Keep them fudgy: Remove the brownies when the top is set and a skewer shows moist crumbs rather than waiting for it to come out clean.
- For neat slices: Chilling the cooled slab before cutting helps create cleaner edges without changing the flavour.
Ingredient notes
- Choose good dark chocolate: Dark baking chocolate is central to the flavour, so use one you enjoy eating or baking with.
- Use room-temperature eggs: Room-temperature eggs whisk more smoothly into the warm chocolate mixture and help create an even batter.
Make-ahead tips
- Bake ahead: Brownies keep well, making them practical to bake a day in advance for cleaner slicing and easy serving.
- Freeze in portions: Freeze individual squares in a sealed container, then defrost at room temperature or warm gently until just softened.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Grease and line a baking dish (about 20 cm square) so the brownies lift out easily.
- Melt the unsalted butter and dark baking chocolate together in a saucepan over low heat, stirring until smooth. Take off the heat and leave to cool for 3 to 5 minutes so it is warm, not hot.
- Whisk in the caster sugar until glossy, then whisk in the eggs one at a time. Whisk in the vanilla extract.
- Sift in the cocoa powder, fine sea salt and plain flour, then fold with a spatula just until no dry streaks remain. Scrape the batter into the prepared dish and level the top.
- Bake for 22 to 28 minutes, until the top looks set and a skewer inserted into the centre comes out with a few moist crumbs (not wet batter). Leave to cool completely in the dish for clean slices.
- Lift out, cut into 12 squares, and serve. For the neatest edges, wipe the knife between cuts.
Recipe notes
Tips
- For fudgier brownies, pull them from the oven as soon as the centre is just set and the skewer shows moist crumbs.
- If you want extra-sharp slices, chill the cooled brownies for 30 minutes before cutting.
- Food safety: this recipe uses eggs; ensure the brownies are baked until the centre is just set, and avoid serving underbaked brownies to young children, pregnant people, older adults, or anyone with a weakened immune system.
Substitutions
- Replace vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace caster sugar with light brown sugar for a deeper, caramel-like note and a softer texture.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze individual pieces in a sealed container for up to 2 months; defrost at room temperature, or warm briefly in a low oven until just softened.
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Recipe overview
- Servings: 12 pieces
- Total time: 1h (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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