05/09/2025
Best chocolate fudge brownie EVER!!!
Ingredients
Scale
200g dark chocolate (I used 72%), coarsely chopped
180g unsalted butter, cold from the fridge is fine
15g dutch process cocoa, or regular unsweetened cocoa, sifted
3 large eggs (about 150g not including shells), at room temperature
200g caster sugar
100g light or dark brown sugar
2g (½ tsp) kosher salt
½ tsp vanilla extract or vanilla bean paste
100g all-purpose flour, sifted
Instructions
Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
In a large bowl, combine the eggs, caster sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
Bake the brownies for 25 to 28 minutes, checking after 20. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted into the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking.
Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice into squares using a sharp knife.
Store leftovers in an airtight container at room temperature or in the fridge.
Best TIPS
If you want the crinkly top on brownies it is very important to whip the eggs and sugar for a full 3-4 minutes until light and fluffy. If your granulated sugar is on the coarser side, using caster sugar will help.
Don't skip the salt. It is important in there to help balance out the sugar and chocolate in the recipe. Use less salt if you are using salted butter.
Use good quality chocolate. This will make a huge difference to the taste and texture of your brownie.
Try not to over bake your brownie. Check on them after 20 minutes. Mine generally take between 25-27 minutes, but remember that all ovens bake differently.
Incorporate your dry ingredients with a spatula. Stirring the flour in by hand reduces the chance of over mixing your brownie.
Whip the egg mixture well. If you are after a crinkly top, don't skip this step. It makes a huge difference.
Use a metal pan. Glass is a poor conductor of heat.
Easy Frosted Brownies
If you would like to finish off these fudgy brownies with a quick and easy brownie icing, you can wait until the brownies are cool, then make my super easy brownie frosting recipe (aka sh*tty chocolate icing) to add to the top.
Make sure your brownies are at least room temperature (I like to chill mine) so that the brownie frosting does not melt when you add it to the brownies.
