Best Fudgy Brownies

Ingredients

• 300 g (1 1/2 cups)semi-sweet chocolate chips
• 168 g (3/4 cup)salted butter
• 63 g (1/2 cup)plain flour
• 60 g (3/4 cup)Dutch-process cocoa powder
• 5 ml (1 tsp)espresso powder
• 2.5 ml (1/2 tsp)salt
• 350 g (1 3/4 cups)granulated white sugar
• 4eggs
• 15 ml (1 tbsp)vanilla
• As needednon-stick cooking spray

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Prepare the pan

   Coat a 23 × 23 cm (9 × 9-inch) metal pan with non-stick spray and set it aside.

3. 3

   Melt chocolate

   Melt the chocolate chips and salted butter together, then leave them to cool slightly.

4. 4

   Sift dry ingredients

   Sift the flour, cocoa powder, espresso powder and salt together into a small bowl. Set aside.

5. 5

   Whisk eggs and sugar

   Put the eggs, granulated sugar and vanilla in a large bowl. Beat with an electric mixer for 3 minutes, until pale.

6. 6

   Fold in chocolate

   Add the melted chocolate and butter to the egg mixture, folding gently until combined.

7. 7

   Add dry mixture

   Add the dry ingredients and fold gently just until everything is combined.

8. 8

   Fill the pan

   Pour the batter into the prepared pan.

9. 9

   Bake the brownies

   Bake for 34–40 minutes, until the centre wobbles only slightly when you shake the pan.

10. 10

    Cool and cut

    Leave the brownies to cool completely for at least 3 hours before cutting. They finish baking as they cool, so cutting too soon can make them seem underbaked and very gooey. Once cool, remove them from the pan and cut into 16 squares.

What are fudgy brownies?

Brownies are a familiar American-style chocolate bake, usually cut into squares and served as a bar or dessert. This version leans into a dense, fudgy texture rather than a light, cake-like crumb.

Melted chocolate brings richness, while cocoa deepens the flavour. Beating the eggs and sugar until pale helps create the distinctive shiny, crackly surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 37g carbs, 19g fat.

Most of the carbohydrates come from the sugar and flour, while the butter and chocolate chips provide much of the fat. Eggs contribute protein, with smaller amounts from the cocoa and chocolate. Pair a square with fruit or yoghurt for a more balanced snack or dessert.

Why use two kinds of chocolate?

Chocolate chips: Melted with butter, they give the batter its rich, smooth base.

Dutch-process cocoa: Sifting it with the flour helps prevent lumps and adds a deep chocolate note. The espresso powder is there to complement the chocolate rather than make the brownies taste strongly of coffee.

The key mixing steps

Eggs and sugar: Beat them for the full 3 minutes, until the mixture looks pale. This step helps form the glossy top.

Folding: Mix the melted chocolate into the egg mixture gently, then fold in the dry ingredients only until combined. Overmixing at this stage can make the brownies less tender.

How to judge doneness

The recipe uses movement as its cue: the centre should wobble only slightly when you shake the pan. The brownies continue to set as they cool, so don’t wait for the centre to look completely firm in the oven.

A hot brownie can seem underbaked and very gooey. Allow at least 3 hours for cooling before cutting so the squares can hold their shape.

Pan size and baking time

A 23 × 23 cm metal pan gives the batter the specified depth. Start checking at 34 minutes and bake for up to 40 minutes, using the slight centre wobble as your guide.

Ovens and pans can affect timing, so use the texture cue as well as the clock. Keep the pan size consistent if you want the stated baking window to remain useful.

Serving the brownies

Cut the cooled slab into 16 squares for portions that are easy to share. They work on their own or served as a dessert with fruit or a scoop of ice cream.

For cleaner cuts, wait until the brownies are fully cool and wipe the knife between slices.

Recipe notes & tips

• Use a metal pan measuring about 23 × 23 cm for the specified baking time.
• Let the melted chocolate and butter cool slightly before adding them to the egg mixture.
• Sift the flour, cocoa, espresso powder and salt together to break up lumps.
• Fold the dry ingredients in just until combined to avoid overworking the batter.
• Check for a slight wobble in the centre rather than waiting for it to look fully set.
• Cool the brownies for at least 3 hours before cutting.

Variations

• Add nuts: Fold chopped walnuts or pecans into the batter with the dry ingredients.
• Use dark chocolate: Swap in dark chocolate chips for a more intense chocolate flavour.
• Add chocolate chunks: Stir extra chunks through the batter for pockets of melted chocolate.
• Finish with flakes: Sprinkle flaky salt over the top before baking for a sweet-salty contrast.
• Serve with berries: Add fresh berries alongside each square for a bright, tart accompaniment.

Common mistakes to avoid

• Cutting too soon: The centre may seem underbaked; let the brownies cool completely for at least 3 hours.
• Overmixing the batter: The brownies can lose their tender texture; fold only until the ingredients come together.
• Skipping the egg-and-sugar beating: Beat for the full 3 minutes until pale to help achieve a crackly top.
• Overbaking: The brownies can become less fudgy; take them out when the centre wobbles slightly.
• Using a different pan size: The batter depth and baking time will change; use a 23 × 23 cm metal pan for the stated timing.

How to store

Once completely cool, store the brownies in an airtight container at room temperature for up to 3 days. To warm a square, heat it briefly in the microwave until just warm.

Frequently asked questions