Chewy, Fudgy Chocolate Brownies

These brownies are gorgeous. Crinkled and flaky on top, thick, fudgy and chewy inside. It's definitely my favourite brownie recipe so far. These would also be amazing with added nuts, like macadamias or walnuts, or even choc chips for a super chocolate hit. It is a little hard to tell when they are cooked, but I find taking them out sooner rather than a bit later ensures they aren't dry. Enjoy!

Chewy, Fudgy Chocolate Brownies


200g chocolate, chopped (I use whatever I have on hand, milk or dark – or a bit of both!)
120g butter, chopped
20 grams cocoa powder, sifted
3 eggs
280g sugar
2 tsp vanilla extract
135g all-purpose (plain) flour
Icing (confectioner’s) sugar, to serve

Preheat oven to 180°C (350°F). Line a 20cm x 30cm (8 x 12 inch) tin with foil and spray with cooking oil spray (I often forget and automatically line the tin with baking paper – it works fine too.)

Combine the chocolate and butter in a small heatproof bowl set up over a saucepan of just simmering water, stirring until melted and smooth. Whisk in the sifted cocoa powder, then set aside to cool.

In a medium bowl, whisk together the eggs, sugar and vanilla until combined. Pour in the luke-warm chocolate mixture, whisking constantly until mixed through. Sift over flour, then stir until just combined.

Transfer mixture to lined tin, and use a spatula to smooth the surface. Bake for about 35 minutes, or until tested with a skewer or toothpick – it should come out with a few moist crumbs clinging to it, and the brownie should be slightly thick and puffy.

Move pan to a wire rack to cool fully, then remove brownie from tin and cut into desired slices. Serve with icing sugar sifted over the top. Store in an airtight container.

Source: adapted from Annie's Eats, originally from Baking Illustrated

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