Fudgy Chocolate Brownies Recipe
Intensely fudgy, crinkle-topped chocolate brownies made with real melted chocolate and butter. This easy brownie recipe produces the richest, most decadent homemade brownies with a shiny top and dense, chewy centre.
About This Recipe
The perfect brownie sits at the edge of cake and fudge — shiny, crackled top, dense chewy middle, and a slightly crisp edge. The secret is using real chocolate (not just cocoa powder), melting it with butter, and not over-beating the eggs. A little extra egg yolk adds richness. Baking just until a skewer comes out with moist crumbs (not wet batter) is the critical moment.
Ingredients
Serves 16
- 200 gdark chocolate(70% cocoa, roughly chopped)
- 150 gunsalted butter(cubed)
- 250 gcaster sugar
- 3large eggs
- 1egg yolk
- 1 tspvanilla extract
- 80 gplain flour
- 30 gcocoa powder(sifted)
- 0.5 tspfine salt
- 100 gchocolate chips or walnuts(optional)
Instructions
- 1
Melt chocolate and butter
Melt chocolate and butter together over a bain-marie or in 30-second microwave bursts, stirring between each. Cool slightly.
- 2
Whisk in sugar and eggs
Whisk sugar into the chocolate mixture. Add eggs one at a time, then the yolk, whisking until the mixture looks glossy and thick. Add vanilla.
The glossy shiny top on brownies comes from this step — keep whisking until the mixture ribbons off the whisk.
- 3
Fold in dry ingredients
Sift flour, cocoa and salt over the chocolate mixture. Fold gently with a spatula until just combined — a few streaks of flour are fine. Fold in chips or nuts if using.
- 4
Bake
Pour into a lined 20×20cm / 8×8-inch tin. Bake at 180°C / 350°F for 25–28 minutes. A skewer should come out with moist crumbs — not wet batter, not clean. Cool completely in the tin before cutting.
Pro Tips
- →
Don't overbake — brownies continue cooking from residual heat. Pull them when the centre still has a slight wobble.
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Chilling overnight in the fridge before cutting gives cleaner slices and intensifies the fudgy texture.
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Use good quality chocolate — it's the main flavour, so it matters.
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Line the tin with overhang so you can lift the whole slab out easily.
Variations
- •
Salted caramel brownies: swirl 3 tbsp caramel sauce into the batter before baking and sprinkle with flaked sea salt.
- •
Peanut butter brownies: swirl in 4 tbsp peanut butter before baking.
Storage
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Brownies freeze perfectly — wrap individually and freeze for up to 3 months.
History & Origin
Brownies were first documented in American cookbooks around the 1890s and 1900s, though their exact origin is debated. The Palmer House Hotel in Chicago claims the original recipe was created in 1893. By the 1920s they were a staple of American home baking, appearing in Fannie Farmer's cookbook.
Frequently Asked Questions
How do I know when brownies are done?
Insert a skewer into the centre — it should come out with moist crumbs attached, not wet batter. The edges will look set and the centre will have a slight jiggle.
Why are my brownies cakey, not fudgy?
Too much flour or too many eggs makes brownies cakey. For fudgy brownies, use less flour, more fat (butter and chocolate), and an extra yolk.
Can I use cocoa powder instead of chocolate?
Yes, but the result is less rich. Replace 200g chocolate with 60g extra cocoa powder and increase butter by 60g.
How do I get the shiny crinkle top?
The shiny top comes from properly whisking the eggs with the hot chocolate mixture to partially dissolve the sugar, then baking at the right temperature.
Nutrition Facts
Per serving (250g) · 16 servings total
Time Summary
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