If you are looking for the perfect fudgy chocolate brownies recipe, this is it.
Crackly tops. Deep chocolate flavour. Gooey centres. Crisp edges.
These homemade brownies are rich, indulgent, and incredibly easy to make with simple pantry ingredients.
Whether you prefer them ultra-gooey or slightly more set and fudgy, this recipe gives you full control over the texture — and they freeze beautifully too.
Perfect for dessert tables, bake sales, tea time, or those late-night chocolate cravings.
Why You’ll Love These Chocolate Brownies
Made with real dark chocolate for deep flavour
One bowl method – no fancy equipment required
Crackly top every time
Customisable bake time for gooey or fudgy texture
Stores well and freezes beautifully
If you love rich chocolate desserts, this will quickly become your go-to brownie recipe.
Ingredients
200g unsalted butter
200g dark chocolate chips
175g brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
75g cake flour
30g cocoa powder
Pinch of salt
100g dark chocolate, roughly chopped (optional)
80–100g chopped walnuts or pecans, (optional)
How to Make Fudgy Chocolate Brownies
1. Prepare the Tin
Preheat your oven to 180°C (160°C fan).
Lightly spray a 20cm square tin with oil and line with baking paper, leaving some overhang for easy removal.
2. Melt the Chocolate & Butter
Place the butter and dark chocolate chips in a heatproof bowl.
Microwave in 30-second bursts, stirring between each, until fully melted and smooth (usually about 90 seconds total).
3. Add Sugar & Eggs
Stir in the brown sugar and vanilla extract.
Add the lightly beaten eggs and mix well until the batter looks glossy and molten.
4. Add Dry Ingredients
Sift in the flour, cocoa powder, and salt.
Stir gently until smooth and fully combined.
Fold in the chopped dark chocolate.
5. Bake
Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes
The edges should look set, but the centre should still have a slight wobble when removed from the oven.
Cooling & Cutting
Allow the brownies to rest in the tin for 15-20 minutes before placing on a cooling rack. Once cool, cut into squares.
Storage Tips
Store in an airtight container at room temperature for up to 4 days.
Freeze for up to 3 months.
Defrost at room temperature or warm slightly before serving.
Tips for Perfect Brownies
Do not overmix once the flour is added.
Slight underbaking creates that irresistible fudgy texture.
Use good quality dark chocolate for the richest flavour.
Brown sugar gives chewiness — don’t substitute with white sugar if you want that classic brownie texture.
Frequently Asked Questions
How do I know when brownies are done?
The edges will be set, and a skewer inserted into the centre should come out with moist crumbs (not wet batter).
Can I double this recipe?
Yes — bake in a larger rectangular tin and increase baking time slightly.
Can I add nuts?
Absolutely. Add 80–100g chopped walnuts or pecans with the chocolate chunks.
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