The Best Fudgy Brownies

There are recipes you try once… and then there are recipes that become part of your kitchen for years.

This is one of mine.

It has been my go-to brownie recipe for years, and I honestly have no reason to look for another one. Whenever I find a recipe that works every single time, tastes exactly how I want it to taste, and never lets me down, I keep it. I don’t enjoy endlessly searching for “the next best recipe” when I already have one that is perfect for me.

And this brownie is exactly that.

I have made it as a classic chocolate chip brownie, with juicy cherries, fresh raspberries, as a cheesecake brownie, and this time I folded in tart redcurrants. It adapts beautifully depending on the season or whatever happens to be in my kitchen, yet somehow it always turns out wonderfully.

If you ask me what a brownie should be like, my answer is simple.

It should be rich.

It should be deeply chocolatey.

And above all, it should be perfectly gooey in the middle.

Bake it in a 10″ tin for around 35 minutes at 170°C fan, and that’s exactly what you’ll get.

There are just a few little details that make all the difference.

The original recipe calls for caster sugar, but I almost always use ordinary granulated sugar and it works perfectly well. The important part is taking the time to beat the eggs and sugar until they become pale, thick and fluffy. That step creates the beautiful crackly top that every good brownie deserves.

I always use real butter. Never margarine. Butter gives these brownies their rich flavour and luxurious texture, while margarine simply isn’t something I choose to bake with.

For the dry ingredients, sift together the flour, baking powder, a pinch of salt and good-quality unsweetened cocoa powder. I prefer cocoa with a short ingredient list—ideally just cocoa. Some cheaper brands contain acidity regulators, anti-caking agents or artificial flavourings that simply aren’t necessary when the chocolate itself should be doing the talking.

And finally, don’t skip the salt. I love using Celtic sea salt, which gently lifts the chocolate flavour without overpowering it.

I hope you’ll love this recipe as much as I do. It has earned a permanent place in my kitchen, and I have a feeling it might earn one in yours too.

Tips for the Perfect Gooey Brownies

How do I know when brownies are done?

Brownies are very different from cakes. Don’t wait for a completely clean skewer.

They’re ready when:

• the top is shiny with a delicate crackly crust,
• the edges are set
• a skewer comes out with a few moist crumbs attached, but not raw batter.

If the skewer is completely clean, you’ve probably baked them a little too long.

Can I use granulated sugar instead of caster sugar?

Yes—I almost always do.

The only difference is that granulated sugar needs a little more whisking. Beat it with the eggs until the mixture becomes pale and fluffy, then rub a little between your fingers. Most of the sugar should have dissolved. A few tiny crystals are perfectly fine, but the smoother the mixture, the better your brownie’s signature crackly top will be.

Don’t overmix the flour

Once you’ve added the flour, cocoa and baking powder, mix only until everything is combined. Overmixing develops the gluten and can make brownies more cake-like instead of rich and fudgy.

Chill before slicing

It might be tempting to cut into them while they’re still warm, but if you can wait, they’re even better after they’ve cooled completely—or even after a couple of hours in the fridge. The texture becomes denser, fudgier and much easier to slice neatly.