How to Bake Fudgy Brownies
Perfect brownies are fudgy, dense, and intensely chocolate. Not cakey. Not dry. The kind where you bite in and it's almost like eating chocolate fudge with a paper-thin crackly crust. This one-bowl recipe takes 10 minutes to assemble and makes the kind of brownies that get you a reputation.
Total time: 45 min · Servings: 9 large brownies
Ingredients
- 170g butter
- 200g dark chocolate (70% cocoa, chopped)
- 250g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 80g plain flour
- 25g cocoa powder (Dutch-process preferred)
- 1/2 tsp salt
- Optional: 100g chocolate chips or chopped walnuts
- Flaky sea salt (Maldon) for finishing
Instructions
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Melt chocolate and butter: Melt butter in a medium saucepan over low heat. Remove from heat, add chopped chocolate, and stir until completely smooth and glossy. Let cool 5 minutes.
Tip: Melting the chocolate INTO the butter (rather than separately) gives a smoother, more fudgy texture. -
Add sugar and eggs: Stir the sugar into the chocolate mixture. Add eggs one at a time, beating well after each addition. Stir in the vanilla. The batter should look thick, shiny, and slightly ribbony.
Tip: Beating the eggs in well is what creates the signature crackly top crust. Don't rush this step. -
Add dry ingredients: Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until JUST combined — 15–20 strokes maximum.
Tip: Do not overmix. As soon as you can't see dry flour, stop. Overmixing makes brownies cakey instead of fudgy. -
Pour and bake: Preheat oven to 175°C/350°F. Line a 20×20cm (8×8 inch) tin with parchment. Pour in the batter and spread evenly. Add chocolate chips or walnuts on top if using. Bake for 22–28 minutes.
Tip: The brownies are done when the top is set and crackly but a skewer comes out with moist, fudgy crumbs — NOT clean. A clean skewer means you've overbaked them. -
Cool completely: This is the hardest part: let the brownies cool in the tin for at least 45 minutes. They're molten liquid inside when they come out of the oven and need time to set into fudgy perfection.
Tip: If you cut them too early, they'll fall apart and be gooey soup (delicious soup, but not presentable). For the cleanest cuts, refrigerate for 1 hour. -
Finish and serve: Lift out using the parchment overhang. Cut into squares with a sharp knife wiped clean between cuts. Finish each piece with a tiny pinch of flaky sea salt.
Tip: The sea salt on top is not optional — it amplifies the chocolate flavour dramatically and makes these taste professional.
Pro Tips
- The quality of the chocolate IS the quality of the brownie. Use good eating chocolate (Lindt, Callebaut, Valrhona), not baking chips.
- Flaky sea salt on top is the secret professional touch. Maldon salt works best — the large crystals give bursts of salt against the sweet chocolate.
- For gifting: cut into perfect squares, place in a small box lined with parchment paper. Brownies are the best homemade gift because they travel well and last 4 days.
- Room temperature brownies are good. Warm brownies are incredible. Microwave a piece for 15 seconds before serving.
Frequently Asked Questions
Fudgy vs cakey brownies — what's the difference?
Fudgy brownies have more fat (butter and chocolate) and less flour than cakey brownies. This recipe uses 170g butter and 200g chocolate with only 80g flour — that high fat-to-flour ratio is what creates the dense, fudgy texture.
How do I know when brownies are done?
A skewer inserted in the centre should come out with moist, fudgy crumbs clinging to it. If it comes out clean, you've overbaked. If it comes out with wet, liquid batter, give it 2–3 more minutes.
Can I make brownies without eggs?
Yes. Replace each egg with 3 tablespoons of aquafaba (chickpea water from a can). Whisk the aquafaba into the batter vigorously. The texture will be slightly different but still fudgy and rich.
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