Fudgy Brownies
Dense, fudgy and deeply chocolatey, with that shiny, crackly top. Everything is mixed in one bowl with a whisk, and the hardest part is waiting for them to cool before you cut them.
Updated
- Prep Time
- 15 mins
- Cook Time
- 28 mins
- Cool
- 1 hr
- Total Time
- 1 hr 43 mins
- Servings
- 16 brownies
Fudgy Brownies at a glance
For fudgy brownies, whisk hot melted butter with sugar and cocoa, beat in eggs until glossy, then fold in a small amount of flour and chopped chocolate. Bake in a lined 20 cm (8 inch) square pan at 175°C (350°F) for 25-28 minutes, until a toothpick shows moist crumbs, and cool completely before slicing.
- Total time
- 1 hr 43 mins
- Calories
- 205 per serving
- Protein
- 3 g
- Yield
- 16 brownies
- Difficulty
- Easy
- Method
- Baking
Ingredients
Equipment
20 cm (8 inch) square baking pan · Parchment paper · Large mixing bowl · Whisk
Quick Directions
- 1
Prepare the pan
Heat the oven to 175°C (350°F).
- 2
Melt the butter and sugar
Melt the butter in a large microwave-safe bowl until hot and bubbling, about 1 1/2 minutes.
- 3
Add the eggs
Let the mixture cool for 3 minutes, then whisk in the eggs, egg yolk and vanilla.
- 4
Fold in the flour and chocolate
Fold in the flour with a spatula until no streaks remain, then fold in the chopped chocolate.
- 5
Bake and cool
Bake for 25-28 minutes, until the edges are set and a toothpick in the centre comes out with moist crumbs.
Step-by-Step Instructions
Follow these detailed steps to make the perfect fudgy brownies.
- 1
Prepare the pan
Heat the oven to 175°C (350°F). Line a 20 cm (8 inch) square pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out.
- 2
Melt the butter and sugar
Melt the butter in a large microwave-safe bowl until hot and bubbling, about 1 1/2 minutes. Whisk in the sugar, cocoa and salt until smooth. The hot butter dissolves some of the sugar, which creates the shiny top.
- 3
Add the eggs
Let the mixture cool for 3 minutes, then whisk in the eggs, egg yolk and vanilla. Whisk vigorously for 1 minute until thick and glossy.
- 4
Fold in the flour and chocolate
Fold in the flour with a spatula until no streaks remain, then fold in the chopped chocolate. Spread the batter evenly in the pan.
- 5
Bake and cool
Bake for 25-28 minutes, until the edges are set and a toothpick in the centre comes out with moist crumbs. Cool completely in the pan, at least 1 hour, before lifting out and cutting into 16 squares.
Recipe Tips
- Whisk the eggs in well; that minute of whisking is what gives brownies a crackly top.
- Do not overbake. Brownies keep cooking in the hot pan as they cool.
- For clean slices, chill the cooled brownies for 30 minutes and wipe the knife between cuts.
Variations
- Swirl 1/3 cup peanut butter over the batter before baking.
- Add 1 tsp instant espresso powder with the cocoa to deepen the chocolate flavour.
- Fold in 1/2 cup chopped walnuts or toasted hazelnuts.
Nutrition (per serving)
| Calories | 205 |
|---|---|
| Protein | 3 g |
| Carbs | 25 g |
| Fat | 12 g |
| Saturated fat | 7 g |
| Fibre | 2 g |
| Sugar | 19 g |
| Sodium | 80 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freezer
- Wrap individually and freeze for up to 3 months.
- Reheat
- Microwave a brownie for 10-15 seconds for a warm, gooey centre.
Fudgy Brownies FAQs
What makes brownies fudgy instead of cakey?
A higher ratio of butter and chocolate to flour makes brownies fudgy. This recipe uses only 70 g of flour and an extra egg yolk, and no baking powder.
How do I get a crackly top on brownies?
Whisk the sugar into hot melted butter so some of it dissolves, then whisk the eggs in vigorously for a full minute. This forms a thin meringue-like layer that bakes into a shiny crust.
Can I double this brownie recipe?
Yes. Bake a double batch in a 23 x 33 cm (9 x 13 inch) pan for 30-35 minutes, checking with a toothpick from 30 minutes.
Can I use a glass baking dish?
Yes, but glass heats more slowly and holds heat longer. Lower the oven to 165°C (325°F) and start checking at 28 minutes.
