Fudgy dark chocolate brownies
Crackly tops, dense middles and a glossy chocolate drizzle. The only brownie recipe you need.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 16
- Level
- Easy
The secret to the shiny, crackly top is beating the eggs and sugar until pale and thick. The secret to the fudgy middle is taking them out of the oven before you think you should.
Method
- 01
Heat the oven to 180°C and line a 20 cm square tin with baking paper.
- 02
Melt the dark chocolate and butter together in a bowl over simmering water, stir until smooth and leave to cool slightly.
- 03
Beat the eggs, sugar and vanilla with an electric mixer for 5 minutes until pale, thick and doubled in volume.
- 04
Pour in the chocolate mixture and fold gently until just combined.
- 05
Sift over the flour, cocoa and salt and fold in, then fold through the milk chocolate.
- 06
Scrape into the tin and bake for 22 to 25 minutes, until the top is set and crackly but the middle still wobbles slightly.
- 07
Cool completely in the tin, then drizzle with melted chocolate and cut into 16 squares.
Chill the brownies for 1 hour before cutting for the cleanest squares. They keep for 4 days in an airtight tin.
Heat the oven to 180°C and line a 20 cm square tin with baking paper.
Melt the dark chocolate and butter together in a bowl over simmering water, stir until smooth and leave to cool slightly.
Beat the eggs, sugar and vanilla with an electric mixer for 5 minutes until pale, thick and doubled in volume.
Pour in the chocolate mixture and fold gently until just combined.
Sift over the flour, cocoa and salt and fold in, then fold through the milk chocolate.
Scrape into the tin and bake for 22 to 25 minutes, until the top is set and crackly but the middle still wobbles slightly.
Cool completely in the tin, then drizzle with melted chocolate and cut into 16 squares.
