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Dessert

Fudgy Chocolate Brownies

Dark, glossy-topped brownies with a dense fudgy centre, crisp edges and enough salt to sharpen the chocolate.

BakingDessertChocolateVegetarianFreezer-friendly
Total time2 hours, including cooling
DifficultyModerate
Community ratingNew recipe
Per serving3.9g protein
Representative photograph for Fudgy Chocolate Brownies
OK
Structure checkedAdaptive recipe data
Serves
16

Scaled live

Ingredients

16 brownies

Brownies

  • 200 gdark chocolate, 54-70% cocoa, chopped
  • 200 gunsalted butter, cubed
  • 275 gcaster sugar
  • 75 glight soft brown sugar
  • 4large eggs, at room temperature
  • 2 tspvanilla extract
  • 100 gplain flour
  • 50 gcocoa powder
  • 1/2 tspfine salt
  • 100 gmilk or dark chocolate chips (optional)
  • 1/2 tspflaky sea salt, to finish (optional)

Per serving

325 kcal3.9g protein40g carbs18g fat

Nutrition calculated from 11 of 11 ingredients

Approximately 360 kcal, 5g protein, 40g carbohydrate and 21g fat per brownie.

Clear and checked

Method

  1. 01

    Heat the oven to 160°C fan

    3 min

    Heat the oven to 160°C fan. Grease and line the tin, leaving enough parchment overhang to lift out the brownies.

  2. 02

    Melt the chopped chocolate and butter together

    5 min

    Melt the chopped chocolate and butter together in a saucepan over the lowest heat, stirring often. Remove as soon as smooth and cool for 5 minutes.

  3. 03

    Whisk caster sugar

    2 min

    Whisk caster sugar, brown sugar, eggs and vanilla for 2-3 minutes until slightly thickened and glossy; there is no need to reach ribbon stage.

  4. 04

    Slowly whisk in the warm chocolate mixture

    3 min

    Slowly whisk in the warm chocolate mixture. Sift over flour, cocoa and fine salt, then fold only until no dry pockets remain. Fold in optional chocolate chips.

  5. 05

    Scrape into the tin and level

    28 min

    Scrape into the tin and level. Bake for 25-30 minutes. The edges should be set and risen, while the centre has a slight wobble; a skewer should carry thick moist crumbs, not liquid batter.

  6. 06

    Scatter with optional flaky salt

    90 min

    Scatter with optional flaky salt. Cool completely in the tin for at least 90 minutes. For very clean cuts, chill for 30 minutes after cooling.

  7. 07

    Lift out

    3 min

    Lift out, warm the knife under hot water, dry it and cut into 16 squares, wiping between cuts. Store airtight for up to 4 days.

Equipment check

9 items required

  • 20cm square metal tin, at least 5cm deep
  • Baking parchment
  • Digital scales
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire rack
  • Sharp knife

Dietary and allergen note: Vegetarian. Contains gluten, egg, dairy and soya if present in the chocolate.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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