Chocolate fudge brownies

This classic dessert recipe is one that'll never go out of style. There's something so delicious about the crispy tops and edges and soft, fudgy centre of these brownies.

  • 15 mins preparation
  • 1 hr cooking
  • Makes 12
  • Print


Chocolate fudge brownies
  • 125 gram butter
  • 200 gram dark chocolate, coarsely chopped
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs
  • 1 cup (150g) plain flour


Chocolate fudge brownies
  • 1
    Preheat oven to 180°C/350°F. Grease a deep 20cm (8in) square cake pan; line base with baking paper.
  • 2
    Place butter and chocolate in a medium saucepan; stir over low heat until almost smooth. Remove from heat; cool 10 minutes.
  • 3
    Stir sugar and egg into chocolate mixture, then sifted flour.
  • 4
    Spread mixture into pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs. Cool in pan before cutting into squares.


Brownies can be light and cake-like, fudgy and dense, or moist and chewy ­ depending on the ratio of chocolate and butter to flour. This recipe produces a brownie that's a happy medium between fudgy and cake-like. Reduce the baking time by 10 minutes if you prefer a more moist brownie. An American classic, brownies are thought to have been "invented" by accident when a New England housewife forgot to add the baking powder to a chocolate cake she was making. Chocolate lovers around the world have enjoyed that result, in one form or another, for more than a century

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