08/10/2026
Fudgy Chocolate Brownies
Ingredients
170 g (¾ cup) unsalted butter
200 g dark or semi-sweet chocolate, chopped
200 g (1 cup) granulated sugar
100 g (½ cup packed) brown sugar
3 large eggs, room temperature
1½ tsp vanilla extract
95 g (¾ cup) all-purpose flour
35 g (⅓ cup) unsweetened cocoa powder
½ tsp salt
150 g (¾ cup) semi-sweet chocolate chips or chunks, divided
Method
Heat the oven to 175°C / 350°F. Line a 20 cm (8-inch) square baking pan with parchment paper, leaving some overhang for easy removal.
Melt the butter and chopped chocolate together over low heat or in short microwave intervals. Stir until completely smooth and glossy, then cool for a few minutes.
In a separate bowl, whisk the granulated sugar, brown sugar and eggs vigorously for 2–3 minutes, until slightly thickened. Whisk in the vanilla.
Slowly whisk the melted chocolate mixture into the egg mixture. Sift in the flour, cocoa powder and salt, then gently fold until only a few flour streaks remain.
Fold in about 100 g of the chocolate chips. Spread the thick batter evenly into the prepared pan and scatter the remaining chocolate chips over the surface.
Bake for 25–30 minutes. The edges should be set while the center remains slightly soft. A toothpick inserted near the center should come out with thick, moist crumbs, not completely clean.
Let the brownies cool completely in the pan before lifting them out and slicing into squares. For especially neat slices, chill them for 20–30 minutes after cooling.
Tip: The key to genuinely fudgy brownies is not overbaking them. They continue setting as they cool, so remove them while the center still looks slightly underdone and moist.