Classic Fudge Brownies

Rich, fudgy, and deeply chocolatey — these classic brownies are everything you want in a brownie. Crisp on the edges, gooey in the middle, and simple enough to whip up any day of the week. No fancy equipment, no fuss — just pure brownie satisfaction. These freeze so well, I always whip some up and have a batch handy in the freezer for the unexpected moment.

Ingredients

Brownie Batter

300g brown sugar
3 large eggs
200g unsalted butter
200g dark chocolate, chopped
2 tsp vanilla extract
125g plain flour

Method

Preheat your oven to 160°C fan (180°C conventional). Grease and line a square baking tin (about 20cm x 20cm) with parchment paper.

In a stand mixer or large mixing bowl, beat the brown sugar, eggs, and vanilla extract on high speed for 5 minutes, or until the mixture becomes pale and fluffy.

Melt the butter and chopped chocolate in a heatproof bowl over a pan of gently simmering water. Stir until smooth, then set aside to cool slightly.

Fold the melted chocolate mixture into the egg mixture, being careful not to deflate it too much.

Sift in the flour and fold again, just until combined — don’t overmix.

Pour the batter into the prepared tin, smooth out the top, and bake for 20–25 minutes or until a skewer inserted into the centre comes out with a few moist crumbs.

Let the brownies cool completely in the tin before slicing into squares.

How to Serve

These brownies are as flexible as they are delicious. Cut them into bite-sized squares for an easy addition to a morning tea, picnic or dessert buffet. Want something a little more indulgent? Slice them into larger squares and serve warm with a scoop of vanilla ice cream for the ultimate comfort treat.

Feeling festive? Try cutting them into triangle shapes and decorating with a swirl of green cream cheese frosting for a fun, Christmas tree-inspired twist.

Classic Fudge Brownies