Chocolate brownie recipe for fudgy brownies with a shiny crackly top

Brownies are one of those bakes that never last long. Cut into squares for a birthday, packed into a lunchbox or served warm after dinner with a scoop of vanilla ice cream, the tray is usually empty before the day is over.

A good chocolate brownie recipe doesn't need a long list of ingredients or complicated techniques.

What makes people come back for another piece is the contrast between the delicate crackled top and the dense, chocolatey centre that stays soft for days.

If you've been searching for a homemade brownie recipe that delivers that classic bakery-style finish, this one ticks all the boxes.

Fudgy Chocolate Brownie Recipe

INGREDIENTS

• 2 large eggs
• 1 large egg yolk
• 200g icing sugar
• 50g light brown sugar
• 115g butter, melted
• 3 tbsp oil
• ½ tsp instant coffee powder (optional)
• 45g cocoa powder
• 85g cake flour or all-purpose flour
• 90g chocolate chips
• Chopped chocolate, for topping (optional)

METHOD

1. Preheat the oven to 180°C and line a 20cm x 20cm square baking tin with baking paper.

2. In a large mixing bowl, whisk together the eggs, egg yolk, icing sugar and brown sugar for about 2 minutes, until smooth, and the sugar has dissolved.

3. Add the melted butter, oil and coffee powder, if using. Whisk until well combined.

4. Sift in the cocoa powder and flour, then add the chocolate chips. Fold everything together gently with a spatula until just combined. Avoid overmixing.

5. Spoon the batter into the prepared tin and smooth the top. Scatter over chopped chocolate, if using.

6. Bake for 25 to 30 minutes, until the edges are set, but the centre still looks slightly soft.

7. Leave to cool completely before slicing. For the best texture, refrigerate for 2 to 3 hours before cutting into squares.

Serve as is, or warm slightly and enjoy with whipped cream or vanilla ice cream. Any leftovers can be stored in an airtight container for several days, although they rarely last that long.

Common brownie mistakes to avoid

A few small mistakes can change the final texture.

• Overmixing the batter once the flour is added can make brownies firmer than intended.
• Baking for too long dries them out. The centre should still look slightly soft when they come out of the oven, as they continue cooking while cooling.
• Cutting them too soon often results in messy slices. Let the brownies cool completely or chill them in the fridge for a few hours for cleaner squares and a firmer texture.

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