There’s something magical about baking brownies.
Whenever I make these classic fudgy brownies, the smell of dark chocolate and butter filling the kitchen takes me right back to simpler times, where comfort came from the warmth of the oven and the promise of something sweet. This recipe is one I’ve made more times than I can count, and it never fails to bring smiles to the table. Whether I’m baking for friends, family, or just myself after a long day, these brownies are a reminder that the best things in life are often the simplest. No fancy tricks, just honest ingredients and a whole lot of love.
There’s something undeniably comforting about a truly great brownie—and these classic fudgy brownies are everything they should be and more. Deeply rich, dark, and indulgent, they strike the perfect balance between a crisp, crackly top and a dense, gooey interior that almost melts in your mouth. Every bite delivers that satisfying chew around the edges, slowly giving way to a soft, chocolate-laden center that feels like a warm hug in dessert form.
Crafted with real dark chocolate and just the right amount of butter and sugar, these brownies are simple but intentional—no shortcuts, no gimmicks, just quality ingredients treated with care. The combination of brown sugar and granulated sugar adds depth and a slight caramel undertone, while a touch of vanilla enhances the chocolate and rounds out the flavour. The key, of course, lies in not overbaking—because brownies should be moist, not cakey, and every forkful should feel decadent.
Whether served on their own, warmed with a scoop of vanilla ice cream, or paired with coffee for an afternoon treat, these brownies are an instant crowd-pleaser. They’re the kind of bake that never goes out of style—timeless, satisfying, and always worth that second square.
Makes 16 squares | Prep: 15 min | Bake: 25–30 min
Ingredients
- 170g (¾ cup) unsalted butter, cut into cubes
- 200g (1 cup) dark chocolate (70% cocoa is ideal), chopped
- 250g (1¼ cups) granulated sugar
- 100g (½ cup) light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 100g (¾ cup) plain flour
- 30g (¼ cup) cocoa powder, unsweetened
- ½ tsp salt
- Optional: 100g chopped walnuts, pecans, chocolate chips, or a swirl of peanut butter
Instructions
- Prep your tin & oven:
Preheat oven to 180°C (160°C fan) / 350°F.
Line a 20cm (8-inch) square baking tin with parchment paper, letting the edges hang over for easy removal. - Melt butter & chocolate:
In a heatproof bowl, melt the butter and chopped chocolate together over a pan of simmering water (bain-marie), stirring until smooth and glossy.
Remove from heat and cool slightly (about 5 minutes). - Add sugars & vanilla:
Stir both granulated and brown sugars into the warm chocolate mixture until fully incorporated.
Then add the vanilla extract. - Incorporate eggs:
Beat in the eggs one at a time, whisking well after each. The batter should become thick and shiny. - Fold in dry ingredients:
Sift in the flour, cocoa powder, and salt, and gently fold using a spatula or wooden spoon. Do not overmix—just until the dry spots disappear.
Fold in any optional add-ins now (nuts, extra chocolate, etc.). - Bake:
Pour the batter into your prepared tin and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter). Don’t overbake—they’ll continue to set as they cool. - Cool & cut:
Let brownies cool completely in the tin before lifting out and slicing into squares. For clean cuts, use a sharp knife and wipe clean between slices.
Chef’s Tips:
- For an extra fudgy texture, chill the brownies in the fridge before slicing.
- Add a touch of espresso powder (½ tsp) to intensify the chocolate flavor.
- Want a salted caramel twist? Swirl a few tablespoons of caramel into the batter before baking and finish with flaky sea salt.