Fudgy brownies

    45 min

    Most people’s ideal brownie is one that is moist in the centre, almost gooey, and with a rich, deep chocolate flavour. This recipe uses both chocolate and cocoa powder, which gives the brownies plenty of chocolate flavour, and also contains muscovado sugar to help produce the desired fudgy texture.

    54 people made this

    Serves: 16 

    • 85 g (3 oz) good dark chocolate (at least 70% cocoa solids)
    • 100 g (3½ oz) unsalted butter
    • 125 g (4½ oz) caster sugar
    • 100 g (3½ oz) light muscovado sugar
    • 1 tsp pure vanilla extract
    • 2 whole eggs and 1 egg yolk, at room temperature, beaten together
    • 100 g (3½ oz) plain flour
    • 3 tbsp cocoa powder

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease an 18 cm (7 in) square shallow cake tin and line the bottom with baking parchment.
    2. Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of simmering water, making sure the water is not touching the base of the bowl. Leave until melted, then remove the bowl from the heat and set aside to cool.
    3. Stir the caster and muscovado sugars into the chocolate mixture together with the vanilla extract. Gradually beat in the eggs and yolk. Sift over the flour and cocoa powder, and stir until evenly blended. Do not overmix.
    4. Pour the mixture into the prepared tin. Bake for about 30 minutes or until risen but still slightly soft in the middle – a skewer inserted in the centre should come out with a few moist crumbs sticking to it. The surface will look cracked. It is important not to overcook or the brownies will be dry.
    5. 5 Leave in the tin for 5 minutes, then turn out onto a wire rack and leave to cool. When cold, peel off the lining paper and cut into 16 squares. If possible, wrap the brownies in foil and leave until the next day before eating. They can be kept like this for 3–4 days.

    Each slice provides

    A, B

    Some more ideas

    Fold in 55 g (2 oz) coarsely chopped pecan nuts after adding the flour mixture.

    Plus points

    These are a healthier version of a traditionally high-fat favourite. The fat content is reduced by substituting cocoa powder for some of the chocolate. Cocoa powder contains 5 times as much iron as chocolate. Although eggs contain cholesterol, eating them normally has little effect on blood cholesterol levels. As eggs are a valuable source of protein, vitamins and minerals, they are a nutritious food to include in a healthy, well-balanced diet.

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    Reviews in English (16)


    Awsome, easy and quick to make, and everyone whos tried mine has loved them - so much i had to go out and get more choc to make a 2nd batch!  -  11 Jan 2011


    First time I have made brownies. They came out really nice. I liked this recipe because it substitutes some of the chocolate with cocoa powder. Very rich and chocolatey and the addition of 55g pecan nuts tasted great.  -  14 Oct 2009


    This was so easy- I've never made brownies before because I thought they sounded complicated but these really weren't. I made them for my friend as an Easter present and she said they were absolutely delicious and asked me for the recipe. I made them the day before and wrapped them in the foil as it says and it seems to have worked a treat!  -  14 Apr 2009