1 month ago
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These simple, foolproof tips guarantee you’ll bake chocolate brownies with a fudgy centre and that signature crackly top every time.
A timeless favourite, chocolate brownies are loved for their rich, fudgy centres and signature crackly tops. While many home bakers find that glossy crust elusive, it is easier to master than you might think.
By following a few simple techniques, you can achieve a perfectly balanced brownie with a picture-perfect finish every time.
Enjoy them chilled for a dense, fudgy bite, or transform them into a luxurious dessert by warming them briefly and adding a scoop of vanilla ice-cream.
Ingredients
280g dark chocolate (minimum 60 per cent cocoa)
100g unsalted butter, diced
4 eggs
250g caster sugar
75g golden syrup (or malt syrup)
1 tbsp vanilla extract
80g plain flour
10g cocoa powder
½ tsp salt
100g chopped walnuts or chocolate chunks, optional
vanilla ice-cream to serve, optional
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a 20cm square baking tin with baking paper. (A 23cm tin also works, but reduce the baking time by 5 minutes as the brownies will be thinner.)
Step 2
Place the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until smooth. Alternatively, microwave on high in 30-second bursts. Set aside to cool slightly.
Step 3
Using an electric mixer, beat the eggs, sugar, and golden syrup in a large bowl on high for 6-7 minutes until pale, thick and glossy. Don’t skip this: this aeration is the secret to that meringue-like crust.
Step 4
Stir the vanilla into the melted chocolate, then gently fold this into the egg mixture. Sift in the flour, cocoa and salt, folding until just combined. If using, fold through walnuts or chocolate chunks (though I’m a purist and prefer mine without).
Step 5
Pour the batter into the prepared tin and smooth the surface. Bake for 30-35 minutes until the edges are firm, but the centre still has a slight wobble.
Step 6
Let the brownies cool completely in the tin, then refrigerate for at least 4 hours (or overnight). This “fridge time” is essential for the ultimate fudgy texture.
Step 7
Cut into 12 squares and serve chilled, or microwave for 20 seconds and serve warm with vanilla ice-cream.
Technique of the month: The perfect meringue-like crust
The secret to that iconic glossy, crackly top lies in the aeration of eggs and sugar. Beating them together on high speed for several minutes dissolves the sugar crystals and creates a stable foam.
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During baking, this foam rises to the surface to form a delicate, meringue-like crust that shatters perfectly against the fudgy centre. For the best results, use caster sugar – its fine grains dissolve much more effectively than larger granules.
Tips for success
- Quality matters: Use high-quality dark chocolate (at least 60 per cent cocoa). Since this is the primary flavour, the better the chocolate, the richer the brownie.
- Room-temperature eggs: Warm eggs emulsify better and help the sugar dissolve faster during the whipping stage.
- Fold, don’t stir: Once the flour is added, switch to a gentle folding motion. Overworking the batter develops gluten, which can turn a fudgy brownie into a tough, cakey one.
- Trust the wobble: Use an oven thermometer to ensure accuracy. Brownies should be removed while the centre still has a slight wobble; they will continue to firm up as they cool.
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