Super Fudgy Brownies (Crinkly Top + Gooey Centre)

These are not your average brownies — these are my secret, the super fudgy kind. The ones with crunchy edges, a gooey centre, and that iconic crinkly top. When you warm them up, they’re almost chocolate-like in texture — rich, dense, and melt-in-your-mouth. Let them rest in the fridge overnight before cutting, and you’ll know what brownie heaven feels like.

Ingredients

• 4 eggs (200g)
• 1 cup (200g) white powdered sugar
• ½ cup (100g) brown sugar
• 120g butter (brown it for a nutty, toffee-like flavor)
• 200g dark chocolate
• ½ cup (60g) all-purpose flour
• ¼ cup (40g) cocoa powder
• A splash of vanilla extract

Instructions

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Melt together the butter and dark chocolate until smooth and glossy. (You can microwave or use a double boiler.)
3. Mix in the sugars — both white and brown — while the chocolate is still warm, and stir well.
4. Add the eggs one at a time, whisking until the batter looks shiny and slightly thick.
5. Add a splash of vanilla and give it a quick mix.
6. Sift in the flour and cocoa powder, then gently fold until just combined. Don’t overmix — that’s how you keep the fudginess intact!
7. Pour the batter into the prepared tray and smooth the top.
8. Bake at 180°C for 30 minutes, or until the top is crinkly and the center is still slightly soft.
9. Cool completely, then refrigerate overnight for the best texture. Cut into squares the next day and enjoy the fudgy perfection.

💡 Quick Tips

• Extra fudgy tip: Use high-quality dark chocolate — it makes all the difference.
• Storage: Keep refrigerated for up to a week, or freeze for up to a month.
• Warm it up: Microwave for 10–15 seconds before eating for that molten-chocolate texture.
• Add-ons: Mix in walnuts, espresso powder, or a swirl of Nutella for extra oomph.