Fudgy Brownies

These are the brownies of legend — crackly tops, fudgy centers, and edges with just the right chew. Melted butter and real chocolate (never cocoa alone) deliver a depth that box mixes can only dream of, in under an hour.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

12 servings

Calories

320

Ingredients

• 170 g (3/4 cup) unsalted butter
• 200 g (7 oz) dark chocolate (60% cacao), chopped
• 200 g (1 cup) granulated sugar
• 100 g (1/2 cup) brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 95 g (3/4 cup) all-purpose flour
• 30 g (1/4 cup) cocoa powder
• 1 teaspoon fine sea salt
• 100 g (3.5 oz) chocolate chunks or walnuts (optional)

Instructions

1. Heat the oven to 175°C (350°F). Line a 20 cm (8 in) square pan with parchment, leaving overhang for lifting.
2. Melt the butter and chopped chocolate together over low heat, stirring until glossy. Cool 5 minutes.
3. Whisk in both sugars until combined, then whisk in the eggs one at a time, followed by the vanilla. Beat a full minute — this builds the crackly top.
4. Sift over the flour, cocoa, and salt; fold gently just until no dry pockets remain.
5. Fold in the chocolate chunks or walnuts if using.
6. Spread evenly in the pan and bake 28–32 minutes. The edges should be set and the center should still wobble very slightly — a toothpick should come out with moist crumbs.
7. Cool completely in the pan — at least 1 hour — before lifting out. Warm brownies fall apart.
8. Cut into 12 squares with a hot, dry knife, wiping between cuts for clean edges.

Pro tips

• Underbake slightly — brownies firm up dramatically as they cool.
• The full minute of beating after the eggs is what creates the shiny, crackled crust.
• For extra fudginess, chill the baked slab 30 minutes before cutting.
• Brownies freeze perfectly for 3 months; thaw at room temperature.

Frequently asked questions