- Prep time15 mins
- Cook time25 mins
- Servings12
- DifficultyEasy
- CategoryDessert
Fudgy, not cakey — that is the whole philosophy here. Melted dark chocolate and butter form the base, brown sugar keeps the centers dense and chewy, and pulling them from the oven while the middle is still slightly wobbly guarantees that gooey finish. Let them cool completely before slicing; patience is the final ingredient.
Ingredients
- 170 g (3/4 cup) unsalted butter
- 200 g dark chocolate (60–70%), chopped
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cocoa powder
- 3/4 tsp fine salt
- 1/2 cup (90 g) chocolate chips (optional)
Method
- Heat the oven to 175°C (350°F). Line a 20 cm square baking pan with parchment, leaving overhang for easy lifting.
- Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water (or in short microwave bursts). Let cool for 5 minutes.
- Whisk both sugars into the chocolate mixture, then whisk in the eggs one at a time, followed by the vanilla.
- Fold in the flour, cocoa powder and salt until just combined, then fold in the chocolate chips if using.
- Spread the batter evenly in the prepared pan.
- Bake for 22 to 25 minutes, until the edges are set and the center still looks slightly underdone — a toothpick should come out with moist crumbs, not wet batter.
- Cool completely in the pan, at least 1 hour, before lifting out and slicing into 12 squares.
Tips for success
- Room-temperature eggs whisk in more smoothly and give a better crackly top.
- Chill the cooled slab for 30 minutes for bakery-clean slices.
- Sprinkle flaky sea salt on top before baking for a salted-chocolate finish.
Watch video tutorial
Prefer to watch it being made? This from Simply Mamá Cooks walkthrough covers the same classic fudgy chocolate brownies step by step — the spoken narration doubles as an audio tutorial.