Fudgy chocolate brownies
Dense, glossy-centred brownies with a crackly top — rich, chocolatey and reliably fudgy. Make in one tin and cut into 12 generous squares.
These brownies are all about the middle — fudgy, dense and intensely chocolatey with that irresistible crackled top. They’re perfect for feeding a crowd, slicing into 12 generous squares and sharing (or not).
The technique is simple but strict: melt gently, don’t overmix, and don’t overbake. Follow those three rules and you’ll have the sort of brownies that disappear faster than you can make a cuppa.
Ingredients
- 200 g dark chocolate, 70% cocoa
- 175 g unsalted butter
- 300 g caster sugar
- 50 g light muscovado sugar — adds chew and depth
- 3 eggs — large
- 85 g plain flour
- 35 g unsweetened cocoa powder
- 5 ml fine sea salt
- 5 ml vanilla extract
- 5 ml espresso powder — optional, intensifies chocolate
- 100 g walnut halves — optional, roughly chopped
Equipment
- 20cm square baking tin
- bain-marie (or heatproof bowl and saucepan)
- wire rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20cm square baking tin with baking parchment, leaving an overhang to lift the brownies out later.
Set up a bain-marie: bring a saucepan of an inch of water to a bare simmer. Place a heatproof bowl over the pan (not touching the water). Add the dark chocolate and unsalted butter to the bowl.
Gently melt, stirring occasionally, until smooth and glossy. This should take about 5 minutes; remove the bowl from the heat as soon as there are no lumps.
Stir in the caster sugar, light muscovado sugar and espresso powder until well combined and the mixture is slightly warm.
Leave the mixture to cool for a few minutes until it is warm, not hot, to the touch. Whisk in the eggs one at a time, making sure each is incorporated before adding the next, then stir in the vanilla extract.
Sift the plain flour and unsweetened cocoa powder over the chocolate mixture, add the fine sea salt, then fold gently with a spatula until just combined — do not overmix.
Fold in the chopped walnut halves if using, reserving a small handful to scatter on top.
Pour the batter into the prepared tin, level the surface and scatter the reserved walnuts. Bake for 28 minutes — the top should have a thin, crackly skin and a skewer pushed into the centre should come out with moist crumbs (not wet batter).
Remove from the oven and transfer the tin to a wire rack. Leave to cool completely in the tin for 1 hour so the interior sets and the brownies are easier to slice.
Lift the brownie block from the tin using the parchment overhang, transfer to a board and cut into 12 squares. Serve at room temperature.
Tips
- Use good-quality dark chocolate (around 70% cocoa) — it defines the flavour and texture.
- Warm the chocolate mixture until just smooth, then let it cool slightly before adding eggs to avoid scrambling.
- Fold the flour and cocoa in gently and stop as soon as the batter is uniform to keep the centre fudgy.
- If you prefer extra gloss on top, give the brownies a brief blast under the grill for 20–30 seconds after baking (watch closely).
- Make ahead: brownies keep well in an airtight tin for 3 days or freeze individual squares for up to 3 months.
Substitutions
walnut halves → pecans, same quantity
Stays closeunsalted butter → neutral vegetable oil, 150 ml
Noticeably differentdark chocolate, 70% cocoa → milk chocolate, 200 g
Noticeably differentplain flour → gluten-free plain flour blend, same weight (check blend contains xanthan gum)
Stays close
Nutrition
Per serving · estimated
- 450
- Calories
- 6 g
- Protein
- 39 g
- Carbs
- 30 g
- Fat
- 4 g
- Fibre
- 31 g
- Sugar
- 120 mg
- Sodium
FAQ
How can I tell when fudgy brownies are done?
They’re ready when the top has a thin, crackly skin and a skewer comes out with moist crumbs — not wet batter. The centre will continue to set as they cool.
Can I make these without nuts?
Yes — simply omit the walnuts. The texture and flavour remain largely the same; you’ll just miss the added crunch.
Can I freeze the brownies?
Yes. Wrap individual squares tightly and freeze for up to 3 months. Defrost at room temperature or microwave for 10–15 seconds to serve warm.
Why did my brownies turn out cakey?
Most likely because of overmixing or overbaking. Fold the dry ingredients until just combined and stop baking as soon as moist crumbs cling to a skewer.
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