Morning Tea 

Best Fudgy Brownies

Ingredients

• 225 g (1 cup) unsalted butter
  200 g (1 cup) dark chocolate (60–70%), chopped
  250 g (1 ¼ cups) sugar
  100 g (½ cup) brown sugar
  3 large eggs + 1 egg yolk (room temperature)
  2 tsp vanilla extract
  95 g (¾ cup) plain flour
  30 g (¼ cup) cocoa powder
  ½ tsp salt
  (Optional: 150 g chocolate chunks or nuts to fold in)

Method

1. Preheat oven to 175°C / 350°F. Grease and line a 9x9 inch (23 cm) square pan with baking paper.

2. In a saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Let it cool slightly.
   
   

3. Whisk in sugars until glossy.
   
   

4. Add eggs + yolk one at a time, whisking well. Stir in vanilla.
   
   

5. Sift flour, cocoa, and salt together, then fold gently into the wet mixture. Do not overmix.
   
   

6. Fold in chocolate chunks or nuts if using.
   
   

7. Pour batter into prepared pan, spread evenly.
   
   

8. Bake 28–32 minutes, until the top is shiny and set, and a toothpick inserted comes out with moist crumbs (not wet batter).
   
   

9. Cool completely before cutting into squares for the cleanest edges.
   
   

👉 Tip: For extra gooey brownies, slightly underbake (take them out at 27–28 minutes). For firmer but still fudgy brownies, bake closer to 32 minutes.