The Best Fudgy Brownies
Rich, gooey, and packed with chocolate flavour, these easy homemade brownies have wonderfully fudgy centres, chewy edges, and perfectly shiny, crinkly tops!
Servings: 16 brownies
Ingredients
- 140 g unsalted butter
- 300 g caster or granulated sugar
- 75 g cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 60 g plain/all-purpose flour
- 90 g chocolate chips
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 20 cm (8-inch) square baking tin with parchment paper. Set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe mixing bowl. Microwave for 30 seconds, then stir well.
- Continue microwaving in 30-second intervals, stirring well after each one, until the butter has melted and the mixture is fully combined and very warm to the touch.
- Add the eggs and vanilla extract, and whisk until smooth and well combined.
- Add the flour and gently fold until just combined. Avoid overmixing.
- Gently fold in the chocolate chips, working quickly so they don't all melt into the warm batter.
- Pour the batter into the prepared baking tin and spread it out evenly.
- Bake for 30–35 minutes, or until the centre is no longer jiggly and a toothpick or cake tester inserted into the centre comes out with a few moist crumbs, but no wet batter.
- Leave the brownies to cool completely in the tin on a wire rack before slicing into squares and serving.
Notes
Cocoa powder: Use unsweetened cocoa powder, not drinking chocolate or hot chocolate powder. Sift the cocoa powder if it has any lumps.
Storage: Store the brownies in an airtight container at room temperature or in the fridge for up to 1 week.
Freezing: These brownies freeze well for up to 3 months. Once completely cooled, wrap individual brownies tightly in cling film/plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.