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Chocolate brownie with a crisp top and soft centre, cut into slices
Rich, fudgy chocolate brownies with a crackly crust

Ultimate fudgy chocolate brownies

Author: Flavelo
Recipes Cakes and Desserts
The secret to a good brownie is underbaking. If you bake it as long as a sponge cake (until a skewer comes out clean), you'll get a dry chocolate cake. The essence of a brownie is the dense, fudgy interior, ensured by the high ratio of fat and chocolate to the small amount of flour.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Small baking tin (approx. 20x20 cm)
  • Whisk
  • Bain-marie (heatproof bowl and saucepan)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Melt the chocolate and butter together over a bain-marie or in the microwave. Allow to cool until lukewarm.

Tip: If you add it to the eggs while too hot, you'll end up with scrambled eggs (protein coagulation).
2 ✓

Whisk the eggs with the sugar and vanilla sugar until pale and frothy (approx. 3-4 minutes with a machine).

Tip: This step dissolves the sugar, which is responsible for the shiny crust.
3 ✓

Pour the buttery chocolate into the egg mousse and mix until smooth. Sift in the flour, cocoa powder and salt.

Tip: Sifting is important to prevent cocoa lumps in the batter.
4 ✓

Fold together gently, just until the flour disappears. Do not overmix!

Tip: If you mix too much with the flour, the gluten structure strengthens, and the brownie will be chewy and tough, not crumbly.
5 ✓

Pour into a baking tin lined with baking parchment. Bake at 180°C for approx. 20-25 minutes.

Tip: It's ready when the edges are set but the middle is still wobbly. Don't believe that it's raw! It will solidify while cooling.

Recipe FAQ

The middle is too runny.
Let it cool completely! The high amount of cocoa butter and butter in the brownie is liquid when warm but solidifies (crystallises) in the fridge. Brownies are best the next day.
No paper-thin crackly crust on top.
You didn't whisk the sugar and eggs enough. The egg foam and dissolved sugar form this characteristic crust (meringue-like layer).

Ingredients

  • 200 g Dark chocolate (min. 60% cocoa solids)
  • 150 g Butter
  • 200 g Caster sugar
  • 3 pcs Eggs (room temperature)
  • 100 g Plain flour
  • 2 tbsp Cocoa powder (unsweetened)
  • 1 sachet Vanilla sugar
  • 1 pinch Salt