Fudgy Chocolate Brownies with Crackly Tops

Ingredients

• 150 g dark chocolate, around 60–70% cocoa, chopped
• 150 g unsalted butter, cubed
• 200 g caster or fine granulated sugar
• 2 large eggs, about 100 g without shells
• 1 teaspoon vanilla extract
• 75 g plain all-purpose flour
• 25 g unsweetened cocoa powder
• 1/4 teaspoon fine salt

Instructions

1. Prepare the tin. Heat the oven to 180°C/160°C fan/355°F. Lightly grease a 20 cm square metal tin and line it with baking parchment, leaving two opposite edges long enough to lift the slab later. A larger tin makes thinner brownies that bake faster; a smaller one needs a different cooking time.
2. Melt gently. Put the chocolate and butter in a heatproof bowl over a pan of barely simmering water. Keep the bowl above the water and stir until smooth. Remove from the heat and leave for about 5 minutes until warm rather than hot. Keep water and steam out of the chocolate mixture.
3. Mix eggs and sugar. In a separate bowl, whisk the eggs and sugar by hand for about 1–2 minutes until evenly blended and slightly thickened. Stir in vanilla, then gradually whisk in the warm chocolate mixture. This helps dissolve some sugar for a delicate top without whipping in the large amount of air used for a sponge cake.
4. Fold the dry ingredients. Sift flour, cocoa and salt over the bowl. Fold with a spatula, scraping the bottom, just until no dry streaks remain. Avoid beating after the flour goes in. Spread the batter to the corners of the tin and level gently; it should be thick but spreadable.
5. Bake and check. Bake on the middle shelf for about 22–28 minutes. Look for set edges, a thin papery top and a centre that no longer ripples when the tin is moved gently. A skewer should bring up moist crumbs rather than wet batter. If still liquid, bake in short 2–3 minute increments. Do not taste raw batter.
6. Cool and slice. Leave in the tin on a rack for at least 1 hour, until fully cool and firm enough to lift. Use the parchment to transfer to a board. Cut into 16 squares with a clean sharp knife, wiping it between cuts. A brief chill after cooling makes particularly tidy edges; bring the squares back toward room temperature to serve.

Tips and troubleshooting

A dark or glass baking dish changes heat transfer, so use the specified metal tin if possible. An oily surface can mean the chocolate mixture was too hot when added or was not blended thoroughly. Dry, cakey brownies usually need a shorter bake or more accurate flour measurement next time. A crackly top can vary with chocolate and sugar brands; don’t overbake simply to force that appearance.

Substitutions and serving ideas

For a stronger flavour, dissolve 1 teaspoon instant espresso powder in the warm butter and chocolate. It adds coffee flavour and caffeine. A labelled gluten-free plain flour blend can be tried gram for gram, but the texture will change and this variation has not been tested. Avoid reducing the sugar sharply: it affects structure as well as sweetness.

Allergen notes

Contains wheat, egg and milk. Chocolate may contain soy or traces of nuts. Check every label for your requirements; the absence of added nuts does not make the recipe safe for a nut allergy.

Storage

Once completely cool, store airtight in a cool room for up to 3 days, or refrigerate if your kitchen is warm. Freeze individual squares, well wrapped, for best quality within 2 months. Defrost covered in the refrigerator. Add any cream or ice cream only when serving and store those separately.