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Fudgy Brownies

Our ideal brownie is dense, moist and almost fudge-like, with a thin glossy crust that crackles under the knife. That crust comes from beating the eggs and sugar for a good while, and the fudginess from taking the tin out of the oven in time. There's lots of chocolate and very little flour, which is exactly the point.

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Fudgy Brownies — the finished dish
Prep
15 min
Cook
25 min
Rest
2 h
Total
2 h 40 min
Servings
16
Level
Easy
Per serving
250 kcal

Ingredients

Makes: 16 squares

Method

  1. Step 1: Prepare the tin

    Heat the oven to 175°C (350°F). Line a 20 cm (8 in) square tin with baking paper, leaving an overhang on two sides.

  2. Step 2: Melt chocolate and butter

    Melt the chocolate with the butter over a water bath, or in the microwave in 30-second bursts, stirring until smooth. Let it cool slightly.

  3. Step 3: Whip eggs and sugar

    Beat the eggs with the sugar, vanilla and salt for 3–4 minutes, until pale, thick and nearly doubled in volume. This is what creates the shiny top.

  4. Step 4: Combine the batter

    Pour the warm chocolate into the egg mixture and fold with a spatula. Sift over the flour and cocoa and fold gently just until no dry streaks remain.

  5. Step 5: Bake the brownies

    Scrape into the tin, level and bake for 22–26 minutes. They're done when the edges are set, the top has a thin shiny crust, and a skewer from the centre comes out with moist, sticky crumbs but no wet batter.

  6. Step 6: Cool and slice

    Cool completely in the tin, at least 2 hours; warm brownies fall apart. Lift out by the paper and cut into 16 squares with a knife dipped in hot water.

Tips & variations

  • Tip

    Not sure if they're done? Pull them 2 minutes early: brownies keep cooking in the tin, and overbaked ones can't be rescued.

  • Variation

    Fold in 100 g chopped toasted walnuts, or dollop salted caramel over the top and swirl it in with a skewer.

  • Tip

    For perfectly neat squares, chill the brownies in the fridge for an hour before cutting.

  • Storage

    Keep in an airtight container at room temperature for up to 4 days, or freeze in squares for up to 3 months.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 16 servings
Energy250 kcal4,000 kcal
Protein3 g48 g
Fat15 g240 g
Carbohydrates24 g384 g

Approximate values calculated from standard ingredient data.

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