Fudgy Brownies

60 min · Easy · Serves 12

280 kcal per serving · 4g protein

Dense, intensely chocolatey brownies with a crackly top and rich gooey centre — bakery quality every time. Allow an hour to cool before slicing.

Ingredients

• 185 g Unsalted butter
• 185 g Dark chocolate (70%)
• Large eggs × 3
• 250 g Caster sugar
• 1 tsp Vanilla extract
• 85 g Plain flour
• 39.6 g Cocoa powder
• 100 g Walnuts
• 3 g Salt

Method

1. Preheat oven

   

   Preheat oven to 180°C.

2. Line a 20x20cm tin

   Line a 20x20cm tin with parchment.

3. Melt butter and chocolate

   Melt butter and chocolate in a saucepan over low heat until smooth.

4. Cool 5 minutes

   

   Cool the chocolate mixture 5 minutes.

5. Beat in the eggs one

   Beat in the eggs one at a time. Stir in the sugar and vanilla until thick and glossy.

6. Sift in the flour

   Sift in the flour, cocoa, and salt.

7. Fold

   

   Fold gently — turn the batter over with a spatula rather than beating — until just combined.

8. Fold in the walnuts

   Fold in the walnuts.

9. Pour batter into the tin

   Pour batter into the tin.

10. Bake 25-28 minutes

    

    Bake 25-28 minutes — top set and slightly cracked, skewer comes out with moist crumbs.

11. Err on underbaking for fudgier

    Err on underbaking for fudgier results.

12. Cool and Cut

    

    Cool the brownies completely in the tin (at least 1 hour). Lift out using the parchment and cut into even squares — one per serving.