# Fudgy Brownies

> 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.

Source: https://www.savourrecipes.com/recipe/fudgy-brownies
Author: Cookwithmrdots | Published: Oct 2, 2026 | Updated: Oct 2, 2026
Categories: Dessert Recipes
Collections: Winter Recipes
Tags: Kid Friendly, Vegetarian, Make Ahead, Comfort Food

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.

## Key facts

- Prep time: 15 mins
- Cook time: 28 mins
- Cool: 1 hr
- Total time: 1 hr 43 mins
- Yield: 16 brownies
- Difficulty: Easy
- Cuisine: American
- Method: Baking
- Calories: 205 per serving

## Ingredients

- 170 g unsalted butter, 3/4 cup
- 250 g granulated sugar, 1 1/4 cups
- 60 g unsweetened cocoa powder, 3/4 cup, sifted
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 70 g all-purpose flour, 1/2 cup
- 115 g semi-sweet or dark chocolate, chopped

## Equipment

- 20 cm (8 inch) square baking pan
- Parchment paper
- Large mixing bowl
- Whisk

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 205 | 3 g | 25 g | 12 g |

## Frequently asked questions

### 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.