Fudge Brownies

Before You Start

Four minutes of whisking makes the crackled top.

Out while the middle wobbles.

Cool completely in the tin or they fall apart.

How to Make Fudge Brownies

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1. Heat the oven to 180°C / 355°F and line a 20 cm square tin with baking paper.

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2. Melt the chopped chocolate and butter together in a bowl over simmering water, then cool 5 minutes.

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3. Whisk the eggs, sugar and vanilla with an electric whisk for 4 minutes, until pale, thick and doubled.

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4. Pour the cooled chocolate mixture down the side of the bowl and fold it in gently.

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5. Sift the flour, cocoa and salt over and fold until just combined, with no dry streaks.

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6. Fold in the chocolate chunks.

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7. Scrape into the tin and level the top.

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8. Bake 25 minutes. The edges should be set and the middle should still wobble when you shake the tin.

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9. Cool completely in the tin, at least 2 hours.

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10. Lift out by the paper and cut into 12 with a hot dry knife.

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Related guides: Prep, cook and total time · Pan and tin size.

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After You've Cooked It

Keeps 5 days in a tin and freezes 3 months. Better on the second day.

What to Serve Alongside

• Vanilla ice cream
• Cold milk
• Strong coffee

Still Wondering?

Fudge Brownies Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.