Fudgy brownies
Dense dark chocolate brownies with a glossy top and a moist, truffle-like centre.
Prep20 min
Cook28 min
Rest90 min
Oven175°C
Servings16
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 170 g unsalted butter rounded
- 200 g dark chocolate, roughly chopped rounded
- 200 g granulated sugar rounded
- 3 large eggs rounded
- 5 ml vanilla extract rounded
- 85 g plain flour rounded
- 30 g unsweetened cocoa powder rounded
- 2 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square tin and heat the oven to 175°C.
- Melt the butter and chocolate gently, stirring until smooth. Cool for 5 minutes.
- Whisk the sugar and eggs for 2 minutes, until slightly thickened. Whisk in vanilla and the warm chocolate mixture.
- Sift in flour, cocoa and salt. Fold just until no dry streaks remain.
- Spread in the tin and bake for 24 to 30 minutes. The edges should be set and a skewer 3 cm from the edge should carry moist crumbs, not liquid batter.
- Cool completely in the tin, at least 90 minutes, before cutting into 16 squares.
Notes
- The recovered Tasty page contains a community-submitted oil and hazelnut-spread formula that the page says was not tested by its team. This version uses a conventional butter, chocolate and egg structure for a more dependable fudgy set.
- Do not wait for a clean skewer. That indicates a cakier, more fully baked centre.
- Store airtight for up to 4 days or freeze for up to 2 months.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
Sources consulted
Sources consulted
From Christoph Mayer