Fudgy Chocolate Brownies

Yield

9 brownies

Prep time

10 minutes

Ingredients

• 115 g unsalted butter
• 200 g superfine sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 40 g unsweetened cocoa powder
• 60 g all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 90 g semisweet chocolate chips or chunks, optional

Method

1. Preheat a convection oven to 350°F (175°C fan). Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving an overhang for lifting.
2. Melt the butter in a microwave-safe bowl. Stir in the sugar, then microwave for approximately 30 seconds and stir again to help dissolve some of the sugar. Use a bowl large enough to prevent splashing.
3. Let the mixture cool until warm rather than hot. Whisk in the eggs and vanilla until evenly combined and glossy.
4. Sift in the cocoa powder, flour, salt, and baking powder. Fold gently just until no dry streaks remain.
5. Fold in the optional chocolate chips or chunks.
6. Spread the batter evenly in the prepared pan and smooth the surface.
7. Bake for 20–25 minutes, beginning to check at 20 minutes. The edges should be set and a skewer inserted near the center should come out with moist crumbs, not liquid batter. Avoid overbaking.
8. Let cool completely in the pan. Lift onto a cutting board using the parchment and cut into 9 squares.

Kitchen notes

Timing guide:
Prep time: About 10 minutes
Cook time: 20–25 minutes, plus melting the butter
Cool time: Until completely cool before cutting

Practical Woman's Secret
Check more than one spot near the center so melted chocolate does not look like uncooked batter. For clean squares, wait until fully cool and wipe the knife between cuts.

Serving and Storage
Serve at room temperature, on their own or with milk alongside. Store completely cooled brownies in an airtight container at room temperature for up to 3 days. Freeze individually wrapped squares for up to 2 months and thaw while wrapped to help retain moisture.