Fudgy Chocolate Brownies
Brownies with a shiny, crackly top and a dense, fudgy middle. One bowl, 40 minutes.
A brownie is neither cake nor cookie but something wonderfully in between. A great one is moist, almost truffle-like inside, with a thin, glossy, crackly top.
Secrets of the perfect brownie
- Good chocolate: at least 70% cocoa solids.
- Little flour: just enough to bind.
- Pull them early while the centre is still slightly gooey.
Nutrition
Per serving (≈ 55 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Melt the chocolate
Melt the chocolate and butter over a water bath or in the microwave in 30-second bursts. Stir until smooth and let it cool slightly.
Eggs and sugar
Whisk the eggs and sugar for 2–3 minutes until slightly pale. Pour in the chocolate mixture and stir. This step creates the shiny, crackly top.
Dry ingredients
Sift in the flour, cocoa and salt and fold with a spatula until no dry patches remain. Add the walnuts. Don’t overmix or the brownies will turn cakey.
Bake
Pour into a lined 20 × 20 cm tin and bake at 175°C for 22–25 minutes, until a skewer comes out with moist crumbs. Cool completely in the tin, then cut into 16 squares.
Cook’s tips
- 1Chill for an hour before slicing for neat squares.
- 2A pinch of instant coffee deepens the chocolate flavour.
- 3Don’t overbake; they firm up as they cool.
- 4Line your baking tin with two overlapping strips of parchment paper that overhang the edges to create a sling for easy removal once the brownies have cooled.
Serving & storage: Serve these warm with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream. Store in an airtight container at room temperature for up to four days, or freeze for up to two months. If you prefer a warm texture, microwave individual portions for ten seconds before serving.
Storing and serving
Brownies keep in an airtight tin for up to four days and are even fudgier on day two. Serve warm with vanilla ice cream.
The takeaway
This recipe will delight any chocolate lover. Instead of walnuts, try cherries, peanuts or swirls of salted caramel.
