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Squares of fudgy chocolate brownies with crackly tops stacked on baking paper, one broken open to show a moist centre
American · Desserts

Fudgy Chocolate Brownies

Dense, glossy brownies with a thin crackly top and a soft, fudgy centre. Made with one bowl, simple pantry ingredients and real dark chocolate.

Published 1 Oct 2026Tested by Hina Ikram

Prep20 min
Cook28 min
Total48 min
Serves16
DifficultyEasy
CuisineAmerican
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Ingredients

16 servings

Equipment: 20 cm (8 inch) square baking tin, baking paper, heatproof bowl, saucepan, whisk, spatula, oven

Method

  1. Heat the oven to 175°C (160°C fan). Grease the tin lightly with butter and line the base and two sides with baking paper, leaving an overhang to lift the brownies out later.

  2. Put the butter and chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth, about 5 minutes.

  3. Take the bowl off the heat and let it cool for 5 minutes, so the hot mixture does not scramble the eggs.

  4. Whisk both sugars into the chocolate until combined. Add the eggs one at a time, whisking well after each, then whisk in the vanilla. Keep whisking for about 1 minute until the batter looks thick and glossy.

  5. Sift the flour, cocoa powder and salt over the batter. Fold gently with a spatula until just no dry streaks remain. Do not overmix, or the brownies turn cakey.

  6. Fold in the chocolate chips if using. Scrape the batter into the tin and level the top.

  7. Bake in the middle of the oven for 25–28 minutes. The top should look set and crackly, and a skewer pushed into the centre should come out with a few moist crumbs, not wet batter.

  8. Cool the brownies completely in the tin, at least 1 hour, so the centre firms up. For neat squares, chill for 30 minutes, lift out using the paper and cut into 16 pieces with a hot, wiped knife.

Cooking tips

  • Pull the brownies out while the centre still looks slightly soft. They keep cooking in the hot tin and set as they cool.
  • Whisking the eggs and sugar into the warm chocolate for a full minute helps create the thin, shiny crust on top.
  • Use a good dark chocolate you enjoy eating, as it is the main flavour. Very sweet cooking chocolate gives a less deep result.
  • Wipe the knife clean between cuts for sharp edges.

Substitutions

  • No caster sugar: blitz regular granulated sugar in a blender for 20 seconds.
  • No brown sugar: use all caster sugar and add 1 tbsp of molasses or honey.
  • No chocolate chips: use chopped chocolate bar, or chopped walnuts or pecans.
  • No double boiler: melt the butter and chocolate in a microwave in 30-second bursts, stirring between each.

Serve with

"Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce, or at room temperature with tea or cold milk. A pinch of flaky salt on top works well."

Storage

"Keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. Wrapped well, they freeze for up to 2 months."

Reheating

"Warm a single brownie in the microwave for 10–15 seconds, or in a 150°C oven for 5 minutes, until soft in the centre."

Nutrition per serving, estimated

255kcal
4 gProtein
28 gCarbs
14 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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