Dense, fudgy chocolate brownies with a soft centre
Brownies are every chocolate lover’s dream: dense, fudgy, rich, with that thin glossy top that crackles when you bite in. They come together fast with just a few basics, and they’ll rescue an impromptu snack just as easily as a late-night chocolate craving.
The secret? Don’t overbake them. A good brownie comes out of the oven with the centre still a little soft — it finishes setting as it cools. Bake it too long and it turns into an ordinary cake.
Dense, fudgy chocolate brownies with a soft centre
المقادير
Method
- Melt the chocolate with the butter over a water bath or in the microwave, then let it cool slightly.
- Whisk the eggs with the sugar and vanilla until the mixture turns pale.
- Stir in the melted chocolate.
- Add the flour, cocoa and salt, and fold just until combined without overmixing, then stir in the walnuts.
- Pour the batter into a greased tin lined with parchment paper.
- Bake at 175 °C for about 22–25 minutes, until the top is set but the centre is still a little soft. Let it cool before slicing.
ملاحظات
Whisking the eggs and sugar well is what gives you that glossy top.
Let it cool completely before cutting for clean, neat squares.
Frequently asked questions
How do I know when the brownies are done?
The top is set and a toothpick comes out with moist crumbs rather than wet batter; the centre stays slightly fudgy.
Why do my brownies come out cakey instead of fudgy?
Usually too much flour or overbaking — cut back on the flour and keep an eye on the time.
Can I use cocoa alone instead of chocolate?
Yes, with a little extra butter, but melted chocolate gives a much richer texture.
Photo: Wikimedia Commons — CC BY-SA
