Classic Fudgy Brownies
Why this recipe works
- Fudgy texture: Melted butter and dark chocolate create a dense, moist crumb with a soft centre.
- Balanced chocolate flavour: Cocoa powder, dark chocolate and fine sea salt keep the sweetness from feeling flat.
- Straightforward method: The batter comes together by hand with simple mixing, so there is no need for a stand mixer.
Get the most out of this recipe
Timing notes
- Bake for moist crumbs, not a clean skewer: Take the brownies out when the edges are set and the centre still looks slightly soft; they continue to firm as they cool.
- Cool before slicing: Letting the slab cool fully helps the crumb set, making the brownies easier to cut neatly.
- Chill for the fudgiest finish: A short chill before cutting gives cleaner edges and a firmer, more truffle-like texture.
Texture tips
- Fold gently after adding flour: Stop mixing as soon as no dry streaks remain to avoid a tougher, more cake-like crumb.
- For neater squares: Refrigerating the brownies before slicing firms the chocolate and butter, giving sharper edges.
Ingredient notes
- Use good dark baking chocolate: Because chocolate drives the flavour, choose one with a smooth, balanced bitterness rather than a waxy finish.
- Brown sugar variation: Light brown sugar can replace caster sugar for a deeper caramel note and a slightly softer crumb.
- Gluten-free flour: A gluten-free plain flour blend can work, but check doneness by texture rather than relying only on baking time.
Make-ahead tips
- Bake ahead: Brownies keep well, and chilling them after baking makes the texture even denser and fudgier.
- Freeze in portions: Freeze sliced pieces well wrapped, then defrost at room temperature or warm briefly in a low oven.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Grease and line a 20 cm square cake pan.
- Melt the butter and dark chocolate together in a saucepan over a low heat, stirring until smooth. Take off the heat and leave to cool for 2 minutes so it is warm, not hot.
- Whisk the caster sugar into the melted chocolate mixture. Whisk in the eggs one at a time until the batter looks glossy, then whisk in the vanilla and salt.
- Sift in the plain flour and cocoa powder, then fold with a spatula just until no dry streaks remain. Scrape into the prepared pan and level the top.
- Bake for 22 to 26 minutes, until the edges are set and slightly risen but the centre still looks a little soft. A skewer inserted in the centre should come out with moist crumbs, not wet batter.
- Cool in the pan for 10 minutes, then lift out and cool completely before slicing into 12 pieces. For the fudgiest texture, chill for 30 minutes before cutting.
Recipe notes
Tips
- For clean slices, chill the brownies until firm, then cut with a knife warmed under hot water and wiped dry between cuts.
- Do not overbake: the centre should still look slightly underdone when you take the pan out, as it will set as it cools.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced for raw or lightly cooked use.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly more rounded vanilla flavour.
- Replace Caster sugar with light brown sugar for a deeper, caramel-like note and a slightly softer crumb.
- Replace Plain flour with gluten-free plain flour blend for a gluten-free version; bake until the centre gives slightly when pressed.
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 for a fudgier texture. Freeze sliced pieces well wrapped for up to 2 months; defrost at room temperature, or warm briefly in a low oven.
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Recipe overview
- Servings: 12 pieces
- Yield: brownies
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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