This is the brownie for serious chocolate lovers. It is made with real dark chocolate and cocoa, so it is deep, rich and properly fudgy rather than cakey. A crackly top, a dense gooey middle, exactly what a brownie should be.
It comes together in one bowl with simple steps, melt, whisk, fold and bake. No mixer, no fuss, and it makes a big batch of squares, which is handy because they never last long.
If you want a brownie that actually tastes of chocolate, this is the one.
Why You’ll Love It
It is properly fudgy and deeply chocolatey, thanks to real dark chocolate and cocoa rather than just one or the other. It is a one bowl recipe with simple steps, so there is not much to wash up, and it makes a generous batch of 18 squares, ideal for sharing, lunchboxes or the freezer. It is the reliable brownie you will keep coming back to.
Handy Tips
The trick to a fudgy brownie is not overbaking, pull it out while the middle still looks a touch underdone, it firms up as it cools. Fold the flour and cocoa in gently just until combined, so you keep that dense texture rather than making it cakey. Cooling it right down, even in the fridge, before you slice gives you clean squares and the best fudgy texture, so it is worth the wait.
What To Serve With It
Brilliant on its own with a cup of tea or coffee. For dessert, serve a warm square with vanilla ice cream and a drizzle of chocolate sauce.
Leftovers / How to Store It
Keep brownies in an airtight container at room temperature for up to 4 days, or in the fridge for a firmer, fudgier bite. They also freeze really well, so wrap and freeze a batch and pull them out as needed.
Don’t Forget to Share
Tried my Brownie recipe? I’d love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Brownie
Prep Time 15 minutes 
Setting Time
30 minutes 
Total Time 45 minutes 
Ingredients
Equipment
Method
- Melt together your dark chocolate and butter in a bowl with a quick 2 minute microwave dance.
- Whisk in those eggs and blend with both sugars for that perfect sweet note.
- Introduce flour and cocoa to the mix until you’ve got that lush, rich batter.
- Time to pour this goodness into a lined tray.
- Slide it into a 160C oven and bake for 30 minutes. Patience is the secret ingredient here!
- Cool right down in the fridge before you slice, and get ready to be wowed!
Nutrition
Video
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FAQs
How do I get fudgy brownies instead of cakey?
Do not overbake them. Pull them out while the centre still looks slightly underdone, and fold the dry ingredients in gently rather than beating. They firm up as they cool.
Why cool them before slicing?
Warm brownies are soft and crumbly. Cooling them right down, even in the fridge, sets that fudgy texture and gives you clean, neat squares.
Can I add nuts or extra chocolate?
Yes. A handful of chopped nuts or extra choc chips folded through the batter is lovely. Add them at the end so they stay evenly spread.
Can I freeze brownies?
Yes. They freeze really well. Cool completely, then wrap and freeze, and thaw at room temperature when you want them.
Delicious! Fussy teenage son said it’s the best brownie I’ve ever made and he doesn’t give compliments easily.
The best
Thanks Haya. Chocoholic heaven 🙂