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Perfectly Fudgy and Chewy Brownies

This recipe is your new go-to for brownies that are the perfect combination of rich, decadent fudge and a delightfully chewy texture. Forget dry, cakey brownies—this recipe is simple to follow and guarantees a dense, fudgy center and a perfectly crisp, crackled top every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16
Course: Traybake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 150g Whole Egg
  • 250g Caster Sugar
  • 170g Unsalted Butter Cubed
  • 230g Dark Chocolate Roughly Chopped
  • 170g Plain Flour All-purpose Flour
  • 150g Dark Chocolate Chips
  • 7g Sea Salt

Equipment

  • Stand Mixer or Electric Whisk
  • Mixing Bowl
  • Fine Mesh Sieve
  • Heavy Bottom Saucepan
  • Silicone Spatula
  • 9x9 inch Brownie Tin 23x23cm

Method
 

  1. Preheat the oven to 160℃ (320℉). Meanwhile line the brownie tin with greaseproof paper (parchment paper).
  2. Fill the saucepan a quarter full with water and place onto the hob. Add the butter and chocolate to a mixing bowl and place onto the saucepan making sure the bottom of the bowl is not touching the water. Turn the hob to a medium heat and let the steam melt the butter and chocolate, stirring occasionally.
  3. Once the butter and chocolate a completely melted add about half of the sea salt to it and stir in (reserve the second half for garnish). Keep the bowl to the side to cool slightly.
  4. Meanwhile make a sabayon, into the stand mixer bowl add whole eggs and sugar, and whisk on a medium high speed until it thickens and volumises, it should form a ribbon when lifted.
  5. While you are waiting for the eggs to thicken, sift the flour to remove any lumps.
  6. Once the sabayon is ready, add the melted butter and chocolate in ⅓ increments gently folding with a spatula until fully incorporated. Make sure to scrape the sides and the bottom of the bowl until completely incorporated.
  7. Fold the flour in a ⅓ at a time. Again scrape the sides and bottom of the bowl. Fold in the chocolate chips and spread evenly into the brownie tin. With the remaining sea salt sprinkle over the top for garnish and into the over for 25-30 minutes.1
  8. Allow the brownies to cool completely before portioning into 16 pieces.2

Notes

  1. To check if the brownies are cooked, insert a toothpick to the centre of the bronies and it should come out almost clean. I feel the centre of the brownie with my hand, I know it is ready when it feels slightly firm.
  2. I let the brownies cool at room temp and cover with cling film and into the fridge overnight before portioning. The brownie will set firm and will cut cleaner with a hot knife.
 
The brownies will store in an airtight container at ambient for 3 days and in the fridge for upto a week.