Dark Fudge Brownies
Dense, intensely chocolatey brownies with a shiny crackle top. The kind that makes people ask for the recipe.
15
Prep
30
Bake
45
Total min
Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 150g unsalted butter, cubed
- 200g caster sugar
- 50g brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 100g all-purpose flour
- 30g cocoa powder
- ½ tsp fine salt
Instructions
Prep
Preheat your oven to 175°C (350°F). Line a 20×20 cm square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Melt the Chocolate Base
Place the chopped dark chocolate and butter in a heatproof bowl. Set it over a pot of barely simmering water — the bowl should not touch the water. Stir occasionally until fully melted and glossy. Remove from heat and let cool for 5 minutes.
Build the Batter
Whisk both sugars into the warm chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each addition — this creates the glossy crackle top. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt directly into the bowl. Fold gently with a spatula until just combined. Do not overmix.
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes. The edges should be set, but the centre should still have a very slight wobble when you shake the pan.
Cool & Cut
Allow the brownies to cool completely in the pan — at least 2 hours. This is the hardest part, but it makes the texture fudgier. Lift out using the parchment overhang, then cut into 16 squares with a sharp knife wiped clean between each cut.