Fudgy Chocolate Brownies

RecipenKitchen Recipe 48 min · Serves 16 · American

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

You’ll need

Serves 16 150 g unsalted butter, cut into cubes, plus extra for greas… 150 g dark chocolate (55–70% cocoa), roughly chopped 200 g caster sugar 50 g soft light brown sugar 3 large eggs, at room temperature 2 tsp vanilla essence 90 g plain flour (maida) 30 g unsweetened cocoa powder + 2 more in the full recipe

1 Step 1 of 8 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 Step 2 of 8 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 Step 3 of 8 Take the bowl off the heat and let it cool for 5 minutes, so the hot mixture does not scramble the eggs.

4 Step 4 of 8 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 Step 5 of 8 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. The last 3 steps are in the full recipe.

Cook’s tip Pull the brownies out while the centre still looks slightly soft. They keep cooking in the hot tin and set as they cool.

Fudgy Chocolate Brownies

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