- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 9
Ingredients
What you’ll need — tap to tick off as you go
- 170 g
- 115 g
- 200 g
- 70 g
- 20 g
- 1 tsp
- 1 g
- 1 g
Process
Timers built in · swap anything · ask as you cook
Heat the oven to 175°C. Line a 20 cm square baking tin with baking paper, leaving an overhang on two sides, and grease lightly with butter.
Put the dark chocolate and unsalted butter in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until fully melted and smooth, then remove from the heat and let it cool for 5 minutes.
Whisk the caster sugar, eggs, vanilla extract and fine salt into the warm chocolate mixture for a full 2 minutes, until the batter looks thick, glossy and slightly paler.
Sift the plain flour and cocoa powder over the batter. Fold gently with a spatula just until no streaks of flour remain, stopping as soon as it comes together.
Pour the batter into the prepared tin and spread it level. Sprinkle with flaky sea salt if using.
Bake for 22–25 minutes, until the top is shiny and set but the centre still has a slight wobble when you nudge the tin. A skewer inserted 3 cm from the edge should come out with moist crumbs, not wet batter.
Cool completely in the tin on a wire rack, about 1 hour, then lift out using the paper overhang and cut into 9 squares with a hot knife.
Kitchen notes
Kitchen notes
- The most common mistake is overbaking. Pull the brownies out while the centre still wobbles slightly; they set firmly as they cool and stay fudgy.
- Whisking the eggs and sugar into the warm (not hot) chocolate for a full 2 minutes is what creates the shiny, crackly top. If the mixture looks greasy, it is too hot, so let it cool a little longer.
- Fold the flour in by hand and stop the moment it disappears. Extra mixing develops gluten and turns fudgy brownies cakey.
- For clean squares, chill the cooled slab for 30 minutes before cutting and wipe the knife between cuts.
Substitutions
- dark chocolate→dark chocolate chips
- caster sugar→light brown sugar for a chewier texture
- unsalted butter→the same weight of coconut oil for a dairy-free version
- plain flour→gluten-free plain flour blend
Storage & reheating
Store cut brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week where they become even fudgier. To freeze, wrap the whole slab or individual squares tightly in baking paper and foil and freeze for up to 3 months; thaw at room temperature for 2 hours. To serve warm, reheat single squares in the microwave for 10-15 seconds, or the whole slab in a 150°C oven for 8-10 minutes.
FAQ
The questions we get asked most
Why did my brownies turn out cakey instead of fudgy?
Cakey brownies almost always come from overmixing the flour or baking too long. Fold the flour in only until it disappears, and take the tin out while the centre still wobbles slightly. The brownies firm up as they cool, so err on the side of underbaking.
How do I get the shiny crackly top on brownies?
The crackly top comes from whisking the eggs and sugar into the warm melted chocolate for a full 2 minutes until the batter looks glossy and slightly paler. The chocolate mixture must be warm, not hot, or the eggs will scramble. Do not skip this step, as it is what dissolves the sugar and forms the shiny crust.
Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate is sweeter and softer, so the brownies will be less intensely chocolatey. If you swap it in, reduce the caster sugar to about 150 g and add an extra 10 g of cocoa powder to keep the flavour balanced. The baking time stays the same.
How do I know when fudgy brownies are done?
The top should be shiny and set while the centre still has a slight wobble when you gently nudge the tin. A skewer inserted 3 cm from the edge should come out with moist crumbs, not wet batter. If the centre is fully firm in the oven, you have baked them too long.
Can I make brownies ahead of time and freeze them?
Yes, brownies freeze very well. Cool them completely, then wrap the slab or individual squares tightly in baking paper and foil and freeze for up to 3 months. Thaw at room temperature for 2 hours, or microwave a single square for 10-15 seconds to serve it warm and gooey.
Why are my brownies dry and crumbly?
Dry brownies are usually overbaked or made with too little fat. Stick to the 22-25 minute window, check at 22 minutes, and measure the butter and chocolate by weight rather than by eye. Adding 1 extra tablespoon of butter can help if your flour is very dry, but the main fix is shorter baking.
Can I double this brownie recipe for a larger tin?
Yes, double all the ingredients and bake in a 23 x 33 cm tin. The batter will be deeper, so add 5-8 minutes to the baking time and start checking at 27 minutes. Keep the oven at 175°C and rely on the wobble test rather than the clock.
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