These brownies are incredibly rich, extra fudgy, and full of deep chocolate flavour. If you prefer a softer centre, bake them closer to 19 minutes — just be sure to let them cool completely so they have time to set.
And don’t skip the whisking step: beating the eggs and sugars with an electric mixer for at least 4 minutes is key to achieving a thin crackly top!
These brownies are incredibly rich, extra fudgy, and full of deep chocolate flavour. If you prefer a softer centre, bake them closer to 19 minutes — just be sure to let them cool completely so they have time to set.
And don’t skip the whisking step: beating the eggs and sugars with an electric mixer for at least 4 minutes is key to achieving a thin crackly top!
Yields12 Servings Prep Time14 minsCook Time19 minsTotal Time33 mins
140 g (⅔ cup) unsalted butter 112 g ( 5 oz) dark chocolate (70%), chopped 90 g (½ cup) white sugar 70 g (⅓ cup, packed) light brown sugar 1 tbsp icing sugar (optional, for crackly top) 3 large eggs 1 ½ tsp vanilla extract ¾ tsp fine sea salt 90 g (¾ cup) plain flour, sifted 30 g(⅓ cup) cocoa powder, sifted
11. Preheat oven to 180°C (no fan) / 350°F. Line an 8×8-inch (20cm) square tin with parchment paper.
2. Brown butter in a saucepan over medium heat until golden and nutty, 5–7 mins. Remove from heat and stir in just 56g chopped dark chocolate until smooth. Let cool slightly.
3. In a large bowl, whisk the eggs, white sugar, brown sugar, and icing sugar for 4–5 minutes with an electric mixer until pale and thick.
4. Add vanilla, then pour in the slightly cooled butter-chocolate mixture. Mix gently with a spatula.
5. Sift in the flour, cocoa powder, and salt. Fold just until no dry streaks remain.Fold in the rest (56g) of the chopped chocolate chunks.
6. Pour the batter into the tin and smooth the top. Bang the tin twice on the counter to remove air bubbles.
7. Bake for just 19–22 minutes, until the edges are set and center has a soft wobble. A toothpick should come out with moist crumbs. Cool completely before slicing. Enjoy.
1. Preheat oven to 180°C (no fan) / 350°F. Line an 8×8-inch (20cm) square tin with parchment paper.
2. Brown butter in a saucepan over medium heat until golden and nutty, 5–7 mins. Remove from heat and stir in just 56g chopped dark chocolate until smooth. Let cool slightly.
3. In a large bowl, whisk the eggs, white sugar, brown sugar, and icing sugar for 4–5 minutes with an electric mixer until pale and thick.
4. Add vanilla, then pour in the slightly cooled butter-chocolate mixture. Mix gently with a spatula.
5. Sift in the flour, cocoa powder, and salt. Fold just until no dry streaks remain.Fold in the rest (56g) of the chopped chocolate chunks.
6. Pour the batter into the tin and smooth the top. Bang the tin twice on the counter to remove air bubbles.
7. Bake for just 19–22 minutes, until the edges are set and center has a soft wobble. A toothpick should come out with moist crumbs. Cool completely before slicing. Enjoy.