Easy Fudgy Chocolate Brownies

Easy Fudgy Chocolate Brownies

These easy chocolate brownies are intensely chocolatey with a rich, fudgy centre and a shiny, crackly top. Made from scratch with dark chocolate and cocoa powder, they’re simple to make and reliably delicious.

5 from 21 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: brownies

Author: Deborah Rainford

Ingredients

3 large eggs
225 g (1 5/7 cups) caster sugar
225 g (1 cup) butter
225 g (8 oz) dark chocolate, chopped
60 g (½ cup) plain flour
45 g (½ cup) cocoa powder

Instructions

Prepare the tin. Preheat the oven to 160°C fan (325°F). Line a 23cm (9-inch) square metal baking tin with nonstick baking paper.
Melt the chocolate and butter. Place the butter and dark chocolate in a heatproof bowl set over a pan of gently simmering water and stir until smooth. Alternatively, microwave on medium power in 30-second intervals, stirring between each one. Set aside to cool until barely warm.
Whisk the eggs and sugar. Add the eggs and caster sugar to a large mixing bowl. Using an electric hand whisk or stand mixer fitted with the whisk attachment, whisk on high until very pale, thick and increased considerably in volume. The mixture should fall from the whisk in a thick ribbon that briefly sits on the surface.
Add the chocolate. Pour the barely warm chocolate and butter mixture into the whipped eggs and sugar. Gently fold together until evenly incorporated, taking care not to knock out too much of the air.
Add the dry ingredients. Sift the flour and cocoa powder into the chocolate mixture and gently fold until just combined. Stop as soon as no dry streaks remain.
Bake. Pour the batter into the prepared tin and spread it evenly. Bake for 10 minutes, rotate the tin, then bake for another 6–8 minutes. The top should look shiny and crackled and the edges should be set, while the centre remains slightly soft.
Cool. Remove from the oven and leave the brownies to cool completely in the tin for at least 1 hour before slicing into 16 squares.

Notes

Doneness: Don't wait for a completely clean skewer. For fudgy brownies, a skewer inserted into the centre should have moist crumbs attached. The brownies will continue to set as they cool.
For clean slices: Allow the brownies to cool completely. Use a large sharp knife and wipe the blade clean between each cut. For particularly neat squares, chill the brownies briefly before slicing.
Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Bring chilled brownies back to room temperature before serving for the best fudgy texture.
Freezing: Wrap individual brownies well and freeze in an airtight container or freezer bag for up to 3 months. Defrost at room temperature before serving.
To serve warm: Microwave an individual brownie for about 10–15 seconds and serve with vanilla ice cream for an easy dessert.

Nutrition

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