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classic fudgy chocolate brownies.
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Classic Fudgy Chocolate Brownies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A fail-safe recipe for rich, fudgy chocolate brownies with a glossy crinkle top, made with dark chocolate, butter, cocoa powder, and flour.

Course: Dessert, Snack
Cuisine: Indian Home Bakery, international
Keyword: Chocolate Brownies Recipe, crinkle top brownies, fudgy chocolate brownies, homemade brownies
Servings: 16 squares
Calories: 120 kcal
Author: Uppada Lakshmi
Ingredients
  • - 150 grams dark chocolate 55% to 70% cocoa, roughly chopped
  • - 100 grams unsalted butter approx. ½ cup
  • - 2 large eggs room temperature
  • - 150 grams castor sugar or fine granulated sugar ¾ cup
  • - 1 teaspoon pure vanilla extract
  • - 60 grams all-purpose flour / maida ½ cup, spooned and leveled
  • - 25 grams unsweetened cocoa powder ¼ cup
  • - ¼ teaspoon salt omit if using salted butter
Instructions
  1. Preheat oven or OTG to 175°C (350°F) or convection microwave to 160°C. Grease and line an 8x8-inch square metal baking tin with parchment paper.
  2. Melt chopped dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (double boiler) or in short microwave bursts. Stir until smooth, then let cool to lukewarm.
  3. In a separate bowl, whisk eggs, castor sugar, and vanilla extract vigorously for 2 to 3 minutes until pale, frothy, and slightly thickened.
  4. Pour the lukewarm melted chocolate mixture into the whisked eggs and stir until fully combined and glossy.
  5. Sift all-purpose flour, cocoa powder, and salt into the bowl. Fold gently with a spatula just until dry streaks disappear. Do not overmix.
  6. Pour batter into the prepared pan, smooth the surface, and bake for 22 to 26 minutes at 175°C (20 to 24 minutes at 160°C in convection microwave).
  7. Remove when a toothpick inserted into the center emerges with moist crumbs (not wet batter, and not completely clean).
  8. Cool completely in the pan for at least 1.5 hours. Lift using parchment paper handles, slice into 16 squares with a clean, warm knife, and serve.
Recipe Notes
  • For clean squares, chill the cooled brownie slab in the refrigerator for 45 minutes before cutting.
  • If using salted table butter (like Amul butter), skip the ¼ tsp salt in the batter.
  • Never wait for a clean toothpick; a clean toothpick indicates an overbaked, dry brownie.

Storage: 

  • Store at room temperature in an airtight container for up to 4 days.  
  • Refrigerate for up to 7 days, or freeze wrapped slices for up to 3 months.