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Rich Fudgy Brounie: a dense, chocolatey bake
A simple, dense brownie with a glossy, gooey center—ready in under an hour.
Why this recipe works
This recipe yields rich, fudgy brownies with a glossy, gooey center. It suits chocolate lovers and anyone wanting a dense, pantry-friendly bake.
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Key takeaways
Uses common pantry ingredients
One-bowl-ish workflow with careful folding
Best stored in an airtight container at room temp for up to 3 days
Recipe guide
This recipe yields rich, fudgy brownies with a glossy, gooey center. It suits chocolate lovers and anyone wanting a dense, pantry-friendly bake.
A compact, fudgy brownie recipe you can make in one pan.
- Uses common pantry ingredients
- One-bowl-ish workflow with careful folding
- Best stored in an airtight container at room temp for up to 3 days
1. Melt and mix the chocolate base
Melt chopped chocolate and butter until smooth, then whisk in caster sugar and let cool slightly before adding lightly beaten eggs.
2. Fold in dry ingredients and bake
Sift in flour and salt, fold just until combined, pour into a lined 20 cm tin, and smooth the top.
3. Bake, cool, and slice
Bake 20–25 minutes until edges set and center is gooey. Cool in tin, then slice and store airtight at room temperature for up to 3 days.
Ingredients
- 200 g dark chocolate (70%)
- 150 g unsalted butter
- 150 g caster sugar
- 3 large eggs
- 75 g plain flour
- 1 pinch salt
Instructions
- Preheat oven to 180°C (160°C fan) and line a 20cm square tin with baking paper.
- Chop chocolate and cube butter, place in a heatproof bowl over a simmering pan of water and melt, stirring until smooth.
- Remove from heat and stir in caster sugar until combined and slightly cooled.
- Whisk eggs lightly in a bowl and fold them into the chocolate mixture in two additions, mixing gently to maintain some air.
- Sift flour and salt over the batter and fold in until just combined, avoiding overmixing.
- Pour batter into prepared tin, smoothing the top with a spatula.
- Bake for 20–25 minutes until the edges are set and the center is slightly gooey to the touch.
- Cool in the tin on a wire rack for at least 20 minutes, then lift out and cool further before slicing.
- Store in an airtight container at room temperature for up to 3 days.
FAQs
Can I adjust the chocolate intensity?
Yes. Use a higher cocoa percentage or mix in a few extra dark chips for depth.
How do I know when they’re done?
Edges set and center still soft to the touch; a tester should come out with a few moist crumbs.
Can I freeze the batter?
Yes. Freeze baked or unbaked batter in portions; thaw and bake as needed.