Fudgy Chocolate Brownies

Desserts & Sweet Treats

Fudgy Chocolate Brownies

Shiny crackly top, dense fudgy middle — the brownie that beats any café in town. Serve warm with ice cream for the full experience.

⏱️ Prep: 15 min🔥 Bake: 25–30 min at 175°C🍫 Makes: 16 squares⭐ Level: Beginner

Ingredients

  • 150g dark cooking chocolate, chopped
  • 150g butter
  • 200g (1 cup) sugar
  • 2 eggs + 1 yolk, room temperature
  • 1 tsp vanilla essence
  • 90g (¾ cup) maida
  • 30g (⅓ cup) cocoa powder
  • ½ tsp salt

Method

  1. Melt. Preheat oven to 175°C and line the pan with parchment, leaving overhang for easy lifting. Melt chocolate and butter together over a pot of simmering water (or in short microwave bursts).
  2. Whisk. Whisk eggs, yolk and sugar vigorously for 2–3 minutes until pale and slightly thick — this creates that shiny, crackly top.
  3. Combine. Stream the warm chocolate into the eggs, whisking. Add vanilla.
  4. Fold. Sift in flour, cocoa and salt. Fold gently until glossy and just combined.
  5. Bake. 25–30 minutes — a skewer should come out with moist, fudgy crumbs, never clean.
  6. Cool. Cool completely in the pan before slicing into 16 squares with a hot knife for clean edges.
👩‍🍳 Baker's Tip: The number one brownie mistake is overbaking — pull them out while the centre still looks slightly underdone. For gooey “lava-style” brownies, chill overnight and warm each square 15 seconds before serving.