Classic Fudgy Chocolate Brownies

Ingredients

• 225 g (1 cup)butter, melted and cooled
• 150 g (¾ cup)brown or white sugar
• 4eggs
• 2 teaspoonsvanilla extract
• 120 g (1 cup)plain flour or cake flour
• 100 g (1 cup)cocoa powder
• 1 teaspoonsalt
• 250 g (1½ cups)dark chocolate, roughly chopped

Instructions

1. 1

   Line the tin

   Line an 20 cm (8-inch) square tin with baking paper, leaving an overhang on the sides so you can lift out the brownies later.

2. 2

   Mix wet ingredients

   Melt the butter and leave it to cool. Whisk in the sugar, eggs and vanilla by hand, taking care not to overmix; do not use an electric beater.

3. 3

   Add dry ingredients

   Sift in the flour, cocoa powder and salt, then stir just until combined.

4. 4

   Fold in chocolate

   Fold half of the chopped chocolate into the batter and spread it in the lined tin. Scatter the remaining chocolate over the top.

5. 5

   Bake and cool

   Bake in an oven preheated to 180°C (356°F) for 15–18 minutes. Check at 15 minutes: a skewer inserted into the brownies should still have batter clinging to it. Ovens vary, and the brownies will continue to bake in the tin after coming out, so avoid overbaking. Cool in the tin for 10 minutes, then lift out and cut into slices.

What are brownies?

Brownies are a classic American-style bake, somewhere between a cake and a confection: they are cut into squares but are often intentionally dense and fudgy. This version leans into that soft texture with cocoa in the batter and chopped dark chocolate folded through and scattered on top.

The method is straightforward, but it depends on gentle mixing and a short bake. Those choices help keep the centre moist rather than turning the brownies into a light, cakey sponge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1140 calories, 19g protein, 94g carbs, 79g fat.

The flour and sugar supply most of the carbohydrates, while butter and dark chocolate contribute much of the fat. Eggs and chocolate provide some protein, though this is still a rich dessert rather than a protein-focused dish. Balance a portion with fresh fruit, or serve a smaller brownie after a meal.

Choosing the chocolate

Dark chocolate: roughly chopping it gives you a mix of small flecks and larger pockets that melt into the brownies. Use chocolate you enjoy eating, since its flavour comes through clearly.

Cocoa powder: sift it with the flour to break up lumps and help it mix evenly into the batter. The recipe does not specify a cocoa type, so use your usual unsweetened cocoa powder.

Mix gently for a fudgy texture

Cooled butter: let the melted butter cool before adding the eggs. This keeps the mixture from being too hot when the eggs go in.

Light mixing: whisk the wet ingredients by hand, then stir the dry ingredients only until combined. Overmixing at this stage can make the finished brownies more cake-like.

How to judge doneness

The skewer test: begin checking at 15 minutes. For this recipe, the skewer should come out with batter clinging to it rather than clean; the centre is meant to stay fudgy.

Carry-over baking: the brownies continue cooking in the hot tin after they leave the oven. Cooling them in the tin for 10 minutes gives them time to settle before you lift and slice them.

Lifting and slicing

Paper overhang: leave baking paper extending beyond the tin's sides so you can use it to lift the slab out after its brief cooling period. This helps avoid digging into the edges with a knife or spatula.

Clean portions: let the brownies cool for those 10 minutes before cutting. For neater squares, wipe the knife between cuts.

Serving ideas

These brownies are rich enough to serve on their own, either slightly warm or at room temperature. A spoonful of yoghurt or a little fruit on the side can add a fresh contrast.

For a more dessert-like serving, pair a brownie with vanilla ice cream. Cut smaller pieces if serving them after a substantial meal.

Recipe notes & tips

• Use the baking-paper overhang to make removing the brownies easier.
• Let the butter cool before mixing it with the eggs.
• Whisk the wet ingredients by hand rather than using an electric beater.
• Stop stirring as soon as the flour and cocoa are incorporated.
• Check the brownies at 15 minutes because oven temperatures can vary.
• Allow the brownies to cool in the tin for 10 minutes before slicing.

Variations

• Use white sugar: choose it instead of brown sugar for a slightly different sweetness and flavour.
• Choose cake flour: use it in place of plain flour if that is what you have available.
• Change the chocolate: use a different dark chocolate to adjust the intensity of the chocolate flavour.
• Serve with fruit: add fresh berries on the side for a bright contrast.
• Add ice cream: serve a brownie with vanilla ice cream for a classic dessert pairing.

Common mistakes to avoid

• Hot butter: cool it before adding the eggs so the mixture is not too hot.
• Overmixing: stir the dry ingredients only until combined to help keep the brownies fudgy.
• Skipping the sift: sift the flour and cocoa to break up lumps before mixing.
• Baking until the skewer is clean: take the brownies out when batter still clings to the skewer, as directed.
• Cutting too soon: cool the brownies in the tin for 10 minutes before lifting and slicing.

How to store

Store cooled brownies in an airtight container at room temperature for up to 3 days. Reheat a portion briefly if you would like the chocolate to soften, checking frequently so it does not overheat.

Frequently asked questions