Fudgy chocolate brownies
Dense, fudgy brownies with a crackly top, made with dark chocolate and cocoa. Easy to make in one pan and a bowl.
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 45 mins
- Serves
- 16
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Fudgy chocolate brownies
Fudgy chocolate brownies
Ingredients
- 185g unsalted butter, cubed
- 185g dark chocolate, around 70% cocoa solids, broken up
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa powder
- 1 pinch salt
- 100g white or milk chocolate, chopped, optional
Kitchen kit
- 20cm square baking tin, about 5cm deep Search Amazon for 20cm square baking tin
- Heatproof bowl Search Amazon for glass heatproof mixing bowl
- Electric hand whisk Search Amazon for electric hand mixer
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Method
-
Step 1: Prepare
Heat the oven to 180°C / 160°C fan / gas 4. Line a 20cm square tin with baking parchment.
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Step 2: Melt the chocolate
Put the butter and dark chocolate in a heatproof bowl set over a pan of barely simmering water (the bowl shouldn't touch the water). Stir until melted and smooth, then leave to cool for 10 minutes.
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Step 3: Whisk the eggs and sugar
Whisk the eggs and sugar with an electric whisk for 3–5 minutes until thick, pale and roughly doubled in volume – this gives the shiny, crackly top.
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Step 4: Combine
Pour in the cooled chocolate and fold in gently with a large metal spoon. Sift over the flour, cocoa and salt and fold until just combined, then fold in the chopped chocolate if using.
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Step 5: Bake
Scrape into the tin and level. Bake for 22–25 minutes. It's ready when the top is set and papery and the middle has only a slight wobble; a skewer should come out with moist crumbs, not raw batter.
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Step 6: Cool and cut
Cool completely in the tin (it firms up as it cools), then lift out and cut into 16 squares.
Tips
- For the cleanest squares, chill the cooled brownie for an hour and cut with a hot, dry knife.
- Ovens vary – start checking at 20 minutes. Overbaked brownies turn cakey.
Storing & reheating
Keep in an airtight container at room temperature for up to 4 days.
Freezing
Freeze cut squares, wrapped, for up to 3 months. Defrost at room temperature for an hour or two.
Variations
- Nutty: fold in 75g chopped toasted hazelnuts or walnuts.
- Raspberry: scatter 100g fresh raspberries over the batter before baking.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chocolate-brownies/ · Checked 17 October 2026
Questions people ask
Why aren't my brownies fudgy?
They were probably baked too long. Take them out while the centre still has a slight wobble – they set as they cool.
Can I use milk chocolate for the base?
It makes a much sweeter, softer brownie. Dark chocolate gives the best structure and flavour.
Are brownies gluten-free?
Not this recipe. You can swap in a gluten-free plain flour blend with good results; check the chocolate and cocoa labels too.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Best ever chocolate brownies (quantities, oven temperature and timings compared) (bbcgoodfood.com)
- FSA: food allergy and intolerance (food.gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
