These are the brownies you've been searching for. Ultra-fudgy, deeply chocolatey, with a signature crinkly, papery top and a centre that stays soft for days. One bowl, under an hour, and guaranteed to impress. No water bath, no fuss — just brilliant brownies.
Tick off ingredients as you go
Preheat the oven to 170°C fan (190°C conventional). Grease and line a 20cm square tin with baking paper, leaving overhang on two sides for easy removal.
Melt the chocolate and butter together in a heatproof bowl over a pan of barely simmering water (don't let the bowl touch the water), stirring until smooth. Alternatively, microwave in 30-second bursts, stirring in between. Set aside to cool slightly.
Add both sugars to the chocolate mixture and whisk until combined. The mixture will look grainy at this point — that's fine.
Add the eggs and extra yolk one at a time, beating well between each addition. Add the vanilla. Beat vigorously for 1–2 minutes until the mixture is thick, glossy, and falls from the whisk in a ribbon.
Tip: This step is crucial for the crinkly top — the sugar needs time to dissolve into the eggs
Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined — a few streaks are fine. Fold in the chocolate chips if using. Do not overmix.
Pour into the prepared tin and smooth the top. Bake for 22–26 minutes. The top should look set and slightly cracked, but the middle should still have a slight wobble when you gently shake the tin.
Tip: The brownies will firm up as they cool — underbaking slightly is always better than overbaking
Sprinkle generously with flaky sea salt while still hot. Leave in the tin to cool completely (at least 1 hour) before cutting into squares. The wait is worth it.
Cool completely before cutting — hot brownies collapse and won't have clean edges
For the cleanest cuts, refrigerate for 30 minutes then use a sharp knife wiped clean between each cut
The extra egg yolk adds richness and that characteristic fudgy texture
Use good quality chocolate — it's the centrepiece ingredient here and cheap chocolate shows
Don't skip the salt on top — it makes chocolate taste more chocolatey
Instead of Dark chocolate → use Milk chocolate
Use 180g and reduce sugar by 30g — milk chocolate is sweeter
Instead of Plain flour → use Gluten-free plain flour blend
Works well — brownies are quite forgiving
Instead of Butter → use Coconut oil
For dairy-free — use 130g refined coconut oil (same texture, neutral flavour)
Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to 10 days. They actually improve after 24 hours.
Warm individual brownies in the microwave for 15–20 seconds. Serve with a scoop of vanilla ice cream for a restaurant-worthy dessert.
Brownies are an excellent make-ahead bake — they genuinely taste better on day 2. Bake the day before and store at room temperature.
Per 1 brownie (approx. 70g)
285kcal
Calories
4g
Protein
34g
Carbs
15g
Fat
2g
Fibre
28g
Sugar
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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