Ultimate Fudgy Brownies from Scratch

Yield: 16 squares
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

These fudgy brownies are the ultimate indulgence with perfect crackly tops, chewy centers, and a rich chocolate flavor. Simple ingredients and straightforward steps make these your new go-to brownie recipe—guaranteed to rival any box mix!

Rating: 4.5 stars (88 reviews)

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Ingredients

• 200 g (7 oz) dark or semi-sweet chocolate, roughly chopped
• 125 g (4.5 oz / ½ cup) unsalted butter, softened
• ½ cup (120 g) caster sugar (superfine sugar)
• ½ cup (110 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon (5 g) vanilla extract
• ½ cup (50 g) unsweetened cocoa powder
• ½ cup (75 g) plain flour (all-purpose flour)
• ½ teaspoon (3 g) salt

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Instructions

1. Prepare the Tin:
   Preheat your oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8-inch) square tin with baking paper, leaving a 3 cm (1 inch) overhang for easy removal.
2. Melt the Chocolate:
   Place the chopped chocolate in a heatproof bowl. Microwave for 1 minute, then stir. Heat for another 30 seconds and stir until smooth. If needed, microwave in 10-second bursts until fully melted. Set aside.
3. Cream Butter and Sugars:
   In a large mixing bowl, whisk the softened butter and sugars until combined. Add eggs one at a time, whisking well after each addition, until pale and creamy. Mix in the vanilla extract.
4. Combine the Wet and Dry Ingredients:
   Stir the melted chocolate into the butter mixture until smooth. Add cocoa powder, flour, and salt, stirring until a thick batter forms.
5. Bake the Brownies:
   Scrape the batter into the prepared tin, spreading it evenly. Bake for 30-35 minutes, or until the brownie no longer wobbles when moved. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.

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Notes

• Measurements:
  For best results, use weight (grams) measurements. If using US cups, slight variations may occur.
• Storage:
  Store brownies in an airtight container at room temperature for up to 7 days.
• Freezing:
  It’s best to freeze the brownie batter instead of baked brownies. Place batter in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and bake as usual.
• Substitutions & Tips:
  • Chocolate: Substitute the chopped chocolate with 1 heaped cup of high-quality dark chocolate chips. Avoid compound chocolate.
  • Sugar: Use all brown sugar or all caster sugar if needed. This may slightly alter the texture.
  • Raspberry Brownies: Spread half the batter into the tin, top with ½ cup fresh or thawed raspberries, then cover with remaining batter. Add another ½ cup raspberries on top and bake as directed.