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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.

Recipe bywjf.morris
BakingDessertChocolateVegetarianFreezer-friendly
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Total time2 hr 22 min
DifficultyModerate
Community ratingNew recipe
Whole recipe62.1g protein
Photograph of Fudgy Chocolate Brownies
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Structure checkedAdaptive recipe data
Serves
16

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat the oven to 160°C fan

    3 minHands-on

    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 chocolate and butter

    5 minHands-on

    Melt the chopped chocolate and butter together in a saucepan over the lowest heat, stirring often.

  3. 03

    Cool the chocolate mixture

    5 minHands-off · check as directed

    Remove as soon as smooth and cool for 5 minutes.

  4. 04

    Whisk caster sugar

    2 minHands-on

    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.

  5. 05

    Slowly whisk in the warm chocolate mixture

    3 minHands-on

    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.

  6. 06

    Transfer and level the brownie batter

    2 minHands-on

    Scrape into the tin and level.

  7. 07

    Bake the brownies

    28 minHands-off · check as directed

    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.

  8. 08

    Add the optional flaky salt

    1 minHands-on

    Scatter with optional flaky salt.

  9. 09

    Cool the brownies completely

    90 minHands-off · check as directed

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

  10. 10

    Lift out

    3 minHands-on

    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.

Check the listed equipment and capacity before you start.

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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