The recipe for the ultimate thick and fudgy brownies with a shiny crackly crust. Learn the secret to creating the perfect brownie with the trademark cracked crust and rich, fudgy interior.
My Ultimate Brownies
Every blog has to have its own ultimate brownie recipe right? This is one of the first recipes I ever developed and still one of my favourites. A good brownie recipe is a staple in any bakers collection and I made it a mission to perfect this. That being said I “perfected” this in primary school and as I kept baking I had my doubts as to my primary school definition of “perfect”. BUT after trying a lot of other recipes here and there I’ve always returned to this recipe.
The depth of chocolate flavour and balance of fudginess is something unmatched. I use a combination of dark chocolate, milk chocolate and cocoa powder, creating a rich chocolate flavour that is not too sweet, and if you top this with a little flakey salt, you could probably eat the whole batch in one sitting…

Cakey or Fudgy Brownies?
I know that people feel very strongly about their brownie preferences. Cakey, fudgey, light, dense, gooey, crispy, corner, edge, centre… the list goes on. For me the perfect brownie is one that is slightly dense and rich with a crackly crispy top and shiny crust. This recipe creates just that. If you love a thick chewy brownie keep these in the fridge, if you want a moist gooey brownie eat these warm!
Nuts in Brownies?
Another debate. Nuts or no nuts. I think nuts provide that extra little crunch as well as a change in texture that compliments the brownie. On top of that, the slight bitterness of the walnut counteracts the sweet chocolate, making it the perfect combination. Of course, these are optional, but highly recommended! There are so many different ways of eating it and serving it, but I am sure that this will fulfill your brownie needs one way or another.

Ingredients
- Unsalted butter: Both unsalted and salted butter will work here. If you use salted butter don't add the pinch of salt later.
- Semi-sweet chocolate: I find semi-sweet chocolate the best in these kind of recipes as it adds more depth to the chocolate flavour. If you like a sweeter brownie then feel free to use milk chocolate, however I wouldn't recommend reducing the sugar as it changes the texture of the brownies.
- Eggs: Eggs are important for the structure and texture of the brownies, it's also what holds everything together
- Caster sugar: I use caster sugar in these brownies because we want the sugar to melt into the batter. The melting of the sugar is what helps to create the crackly crust
- Flour: Plain/all-purpose flour does the job here!
- Cocoa powder: I recommend using dutch processed cocoa powder here as it has had the acidity neutralised, giving a smoother and richer chocolate taste
- Baking powder: Necessary to give the brownies a little lift and break up the dense texture
- Salt: Essential to cutting through the sweetness of the sugar and chocolate
- Walnuts: These are optional, but I love adding walnuts, or any kind of nut to my brownies. It helps to break up the sweetness and adds extra texture.
- Flakey salt: Flakey salt is essential (for me at least!) It's another way to break up the rich chocolate flavour of the brownie.


Frequently Asked Questions
What makes a brownie fudgy?
The key ingredients in making brownies fudgy are chocolate and butter. The similarity between these two is fat. Cocoa butter from the chocolate and butterfat from the butter. The more fat there is the fudgier the brownie will be!
How do I get a crust on the top of my brownies?
It can be frustrating when your brownies bake up dull and boring, you want that shiny crackled crust! The secret to achieving this is in two key areas: sugar content and egg beating.
The most important of the two is the beating of the eggs. You want to beat the eggs until they have doubled in volume and become lighter in colour. You should be able to create ribbons of batter that sit on the surface of the batter before it blends in with the remaining batter. This creates a meringue of some sort that floats to the surface of the brownie when baked.
The other key area is sugar content, however you don't need to worry about that since I've taken care of it in the recipe! The sugar melds with the egg to create the meringue-like crust that sits on top.
How do I know when fudgy brownies are done baking?
A skewer inserted in the centre should come out wet with a few crumbs. If it is completely covered in raw batter it needs to bake a little longer.
How do I cut perfect brownie slices?
The trick to cutting perfect slices is to chill the brownies after the bake. Once chilled the chocolate, butter and sugar will firm up. Run a sharp knife under hot water and wipe dry before slicing. The heat helps to melt the brownie as it is sliced to create the perfect slice.
How long can I store these?
These can be stored at room temperature for up to 3 days or in the fridge for up to a week. Make sure you store them in an airtight container to keep them fresh!

Let's Get Baking!
Let me know if you make these! No matter whether you are a beginner or an experienced baker a brownie always hits the spot 🙂
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
The Ultimate Fudgy Brownies
The recipe for the ultimate thick and fudgy brownies with a shiny crackly crust. Learn the secret to creating the perfect brownie with the trademark cracked crust and rich, fudgy interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 squares 1x
- Category: Bars
- Method: Easy
- Cuisine: American
Ingredients
- 250 g Unsalted butter, melted (1 cup)
- 200 g Semisweet chocolate (7.50z)
- 4 Eggs, room temperature
- 360 g Caster sugar (1 ½ cups)
- 65 g Flour (½ cup)
- 80 g Cocoa powder (1 cup), dutch processed
- 1 tsp Baking powder
- Pinch of salt
- 125 g Walnuts, roughly chopped (1 cup), optional
- Pinch of flakey salt, for sprinkling
Instructions
- Preheat the oven to 180°C (360°F)
- Melt the butter and chocolate together in a medium sized bowl over a hot water bath or in the microwave
- In a large bowl add the eggs and caster sugar, whisk until smooth
- Add the chocolate and butter mixture into the eggs, stirring until combined
- Using an electric beater, beat the eggs and chocolate until doubled in volume and paler in colour (this will take some time, but it is the trick to getting that beautiful shiny crust and finish)
- Add the flour, cocoa powder, baking powder and salt, mix until just combined
- Fold in the walnuts (optional)
- Pour into a brownie pan (8 x 8 inches) and bake for 25-30 minutes. A toothpick inserted should come out with a few gooey crumbs.
- Cool, sprinkle with flakey salt and cut into squares
Keywords: brownie, chocolate, bar, dark chocolate, fudgy
Jeff Fox
Now your talking my language - chocolate! Thanks Catherine - great recipe!
Catherine Zhang
Thank you!
Sadia
Simply the best brownies I've ever tasted. And baked. No cap! Froze my brownie batter for like 2 hours before baking and I feel like that made it a lot fudgier. It's sooooo rich and fudgey I can't stop eating these (which I think is the only downside😭) and adding walnuts was actually a very good choice. Next time I would make it with a bit of coffee tho I feel like it would balance out the sweetness more and is j smth I prefer in my brownies. Nevertheless ♾️/10 brownies and such a crowd pleaser too!! Tysm Catherine for posting this recipe. Definitely would be the only recipe I'd use to make brownies!!
★★★★★
Diane
Hi! I tried to make this and it rose way too much. Maybe I overbeat the eggs? It tasted really good though! I also only had an 8x8 pan and had to cook a bit longer.
Catherine Zhang
Hi Diane!
The brownies should be baked in a brownie pan which is 9 x 12 inches. That would probably explain why they rose a little too much and took a longer to cook as the pan was a little too small! If you do make this recipe I'd recommend halving the recipe 🙂
So happy you made the recipe though! Let me know if you have any other questions.
Jean
is it 8x8 (as stated in the recipe) or 9x12?
Catherine Zhang
Hi Jean, it's 8x8 😊
Sadia
Simply the best brownies I've ever tasted. And baked. No cap! Froze my brownie batter for like 2 hours before baking and I feel like that made it a lot fudgier. It's sooooo rich and fudgey I can't stop eating these (which I think is the only downside😭) and adding walnuts was actually a very good choice. Next time I would make it with a bit of coffee tho I feel like it would balance out the sweetness more and is j smth I prefer in my brownies. Nevertheless ♾️/10 brownies and such a crowd pleaser too!! Tysm Catherine for posting this recipe. Definitely would be the only recipe I'd use to make brownies!!
★★★★★
Catherine Zhang
Awww I'm so so glad, these are my absolute fave recipe ❤️
Desi
Can’t wait to try. Thank you for sharing!
Catherine Zhang
Hope you like it!
Virati
Hi Catherine,
Can I swap the eggs for one of the substitutes and still get that shiny crust and finish? We dont eat eggs but I really want to try your recipe. Thanks!
Catherine Zhang
Hi Virati,
I've never tried it before so I'm not sure but I would say no 🙁 the shiny crust comes from beating the eggs to a light and fluffy stage and most egg substitutes can't reach that same consistency unless you use aquafaba. But, the brownies will definitely still turn out delicious 🙂
Kaye
Hi Catherine,
I've made this but mine doesn't look as good as yours but the taste is perfect! Yum! 🍫
Catherine Zhang
The taste is the most important!! 😀
Christina
Hello Catherine,
I've tried two of your recipes already and time and time, I succeeded! I'm chuffed and thrilled! You are so talented and I love the interface of this blog as well! Keep updating it, as I visit it very often!☺️☺️
Catherine Zhang
Hi Christina,
Thank you so much, so glad you are enjoying my recipes!
Nicky
I baked these today and they tasted amazing (minus the nuts). Thanks for sharing this recipe. I will tag you into my Instagram post (when I get around to posting the pictures).
Catherine Zhang
yay! So happy you liked the recipe 🙂
Viah
Quick query, what is the size of the pan you've used? Would a 7inch pan give me chubby brownies?
I'd cry if mine goes flat! :'(
Catherine Zhang
Mine is the average brownie pan size 8 x 8 inches!
fiona
Hi Catherine! I love this recipe! I was wondering how many calories are in 1 brownie...
sam
Hi! I saw that in one of your comments you said you used a 9x12 pan and another you said you used an 8x8. Just wondering which one I should use for this recipe-Thanks!
Catherine Zhang
Hi Sam,
Both work fine, I interchange which is probably why I got confused! If you like them a little thicker bake them in a 8 x 8. Just make sure to check for their doneness by using a toothpick 🙂
IC
Hi Catherine, does the eggs need to be beaten to ribbon stage? Or just pale yellow before ribbon stage is fine? Thank you!
Keri
My 8 year old daughter and I just watched your Zumbo season and she is all about everything you post - she thinks you are the coolest. We tried our first recipe of yours last night and she is on cloud 9 that she can bake just like you! 😂♥️ They turned out perfect and it was such a great experience. Thank you for sharing and being a fantastic role model!
Catherine
Hi Keri, I'm so glad they turned out well! Let her know I say hi 😊
Keri
She’s doing a happpppy dance!!! You made her year!!! We love you!!!!
Ejiro
Great recipe. Loved it.
Is the oven a fan-assisted one?
Thanks a lot for this.
Catherine
Yep! Glad you liked the recipe!
Maria
I made this recipe and it tastes and looks amazing! Everyone said it was the best brownie they ever had.
They did rise more than most recipes, but it didn't have any negative impact. Great recipe!
★★★★★
Catherine Zhang
Hi Maria, Yay! So glad 🙂
Krystle
Love the brownie recipe. I’ll definitely use this again with a minor tweak of cooking the brownies for 45 minutes long. My brownies did rise but I liked it better because it made them a little lighter and not as dense.
★★★★★
Catherine Zhang
Hi Krystle, Yay! Glad you liked them
Eri
Hello, catherine! Loved you on Zumbo's Just Desserts! ^_^ i was wondering if i could use regular cocoa powder instead of a dutch processed one. Thanks! 🙂
★★★★★
Catherine Zhang
Hi Eri, Yes you can use regular cocoa powder, the dutch processed one just gives it a deeper chocolate flavour!
Mel
Those brownie batter was the best I’ve ever had! ( the brownies were really good as well) but girl you know whatcha doing right there, you got me addicted 😉
Love this recipe!
★★★★★
Catherine Zhang
Hi Mel, So glad you loved them!
Avani Gill
This is the one brownie recipe that I return to every. single. time.
I came across them on TikTok and thank god because everyone who tries them love them! They are the perfect fudginess with a crispy crackly top! The only change I make is adding espresso powder with the dry ingredients! Thank you Catherine!
★★★★★
Catherine Zhang
Hi Avani, aww thank you! I absolutely love the recipe and it's always been my favourite ❤️ Adding espresso powder sounds delicious!
Raul Alejandro
Hey Catherine! Thank you so much for all your recipes, I've tried several of them and they always turn out veeeery delicious. I admire you!
I just tried this fudgy brownie recipe and I used a 20x20 pan (cm.) but it raise too much it came out of the pan 🙁 Do you recomend trying with half of the ingredients? And could I replace the chocolate for white chocolate instead?
Cheers from Chile, South America!
Catherine Zhang
Hi Raul,
I usually bake this in a 20 x 20cm pan with no issues, but your tin may not be as tall. Yes I would halve the recipe and bake it for less time. White chocolate would make the brownies quite sweet, and as there is still cocoa powder in the recipe it will still turn out chocolate flavoured. I would recommend trying out a blondie recipe instead! 🥰
Candice
Hello catherine, may i know why the top of my brownies burnt even though i put 180C ? but the batter is still uncooked at 25 mins using 8x8 inch pan. Thanks!
Jessica
Tried making half of this recipe, but i think i overbaked it.. it came out dry and really sticky. I did change the caster sugar with brown sugar though. At first i baked for 25 mins but when i poke toothpick it’s still wet so i added another 5 mins, but apparently it came out too dry, crunchy and abit bitter :”)
Catherine Zhang
The toothpick shouldn't be completely clean when you check it! It should be moist with a couple of crumbs, that's when it's done. That way it'll be nice and fudgy and not dry at all!