Fudgy chocolate brownies

Fudgy chocolate brownies.
Fudgy chocolate brownies. Photo: Marina Oliphant

Spread the love with a simple chocolate brownie recipe, put together in one pot. The important principle for a perfect brownie is to get the baking time right. Undercooked and it's too gooey; overcooked and it's cake. For maximum flavour, brownies should be taken out of the oven while moist. A skewer inserted will be covered with lots of gooey crumbs. The top should be set, risen and slightly cracked.


250g unsalted butter

125g dark chocolate (58 per cent cocoa), chopped

2 cups castor sugar

4 large eggs

1 tsp vanilla essence

1 cup plain flour

1/4 cup dutch cocoa

1/2 tsp salt

125g toasted walnuts, chopped

1/4 cup dark chocolate chips


Preheat fan-forced oven to 180C (200C conventional). Lightly grease and line a 18cm x 28cm shallow rectangular cake pan. Heat butter and chocolate in a medium saucepan over low heat, stirring with a wooden spoon. Remove from heat and stir in sugar. Beat in eggs one at a time and stir in vanilla. Sift in dry ingredients and mix until thoroughly blended. Stir in walnuts. Pour into prepared pan and sprinkle chocolate chips on top. Bake for 45-50 minutes, or until a skewer comes out covered with lots of gooey crumbs. Then, remove from oven and allow to cool in pan. Cut into rectangles.