Makes 16 squares | Prep 15 mins | Bake 25 mins
These are proper fudge brownies — dense, dark and intensely chocolatey, with a glossy top and a center that stays just slightly gooey. Melted dark chocolate and butter form the base, and a handful of chocolate chunks folded through means every square has pockets of molten chocolate.
Ingredients
- 200 g dark chocolate, broken into pieces
- 175 g butter
- 200 g caster sugar
- 3 eggs
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp vanilla extract
- A pinch of salt
- 100 g dark chocolate chunks
Instructions
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water, then leave to cool slightly.
- Whisk in the sugar, eggs and vanilla until glossy.
- Fold in the flour, cocoa powder and salt until just combined.
- Stir in the chocolate chunks.
- Pour into a lined 20 cm square tin and bake at 180°C for 25 minutes until the top is set but the centre still wobbles slightly.
- Cool completely in the tin, then cut into 16 squares.
Tips
- The slight wobble in the centre is the sign of a fudgy brownie — if you bake until completely firm, they’ll turn cakey.
- Let the brownies cool fully before cutting, and use a warm knife for clean squares.
- Fold the flour in gently and stop as soon as it’s combined; overmixing develops gluten and toughens the crumb.
Storage
Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week — bring to room temperature before serving. They also freeze well for up to 3 months.
FAQ
How do I know when the brownies are done?
The top should look set and shiny with a slight wobble in the very centre when you gently shake the tin. A skewer should come out with moist crumbs, not wet batter.
Can I use milk chocolate instead of dark?
You can, but the brownies will be sweeter and less intensely chocolatey. Dark chocolate gives the best fudge texture.
Why is there so little flour?
That’s the secret to fudge brownies — a low flour ratio keeps them dense and moist instead of cake-like.