Description
Discover the secret to perfectly fudgy brownies that boast a dense, decadent crumb and a signature crinkly, paper-thin crust. These brownies balance rich dark chocolate with deep cocoa notes, ensuring every bite is intensely flavored and irresistibly moist. Perfect for a quick family dessert or a special occasion, this bakery-quality treat is deceptively quick to whip up using simple, high-quality pantry staples.
Ingredients
200g unsalted butter
200g dark chocolate chips (min 60% cocoa)
1 cup brown sugar
3 large eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup plain flour
1/4 cup unsweetened cocoa powder
1 pinch salt
180g dark chocolate bar, chopped into chunks
Instructions
Preheat your oven to 180°C (350°F) or 160°C for fan-forced settings.
Spray an 8-inch square tin with non-stick oil and line the bottom with parchment paper.
Melt the butter and chocolate chips together in a microwave-safe bowl using 30-second bursts until smooth.
Whisk the brown sugar and vanilla extract into the melted chocolate mixture.
Add the eggs one at a time, mixing until just incorporated.
Sift the flour and cocoa powder into the mixture, adding the salt.
Fold carefully until just combined, ensuring you don’t overmix the batter.
Fold in the dark chocolate chunks.
Pour the batter into the prepared tin and level the surface.
Bake for 28 minutes, depending on your preferred level of fudginess.
Let the brownies cool in the pan for twenty minutes before slicing into squares.
Notes
Resting for 20 minutes is critical for achieving clean, professional-looking squares. For a gooier center, bake on the shorter side of the spectrum or use a toothpick to check for slightly moist crumbs. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 28
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 22g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg