Chocolate Brownies
Fudgy, chewy chocolate brownies with a crackly top. Made with real dark chocolate and ready in under an hour.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 16
- Level
- Easy
The best brownies are dense and fudgy in the middle with a paper-thin, crackly top. That shiny crust comes from whisking the eggs and sugar really well, until thick and pale, before folding in the melted chocolate.
The hardest part is taking them out of the oven in time. They should still have a slight wobble in the centre and will firm up as they cool.
Chocolate Brownies
40 min total · approx. 270 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 180°C / 160°C fan and line a 20cm square tin.
- Melt the dark chocolate and butter together in a bowl over simmering water. Cool slightly.
- Whisk the eggs and sugar with an electric whisk for 4–5 minutes until thick and pale.
- Fold the chocolate mixture into the eggs, then sift in the flour, cocoa and salt and fold gently. Stir through the milk chocolate.
- Pour into the tin and bake for 25 minutes until the top is shiny and cracked and the middle still has a slight wobble.
- Cool completely in the tin before cutting into 16 squares.
Cook's noteFor the neatest squares, chill the brownies for an hour before slicing.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
