Fudgy Chocolate Brownies with Flaky Salt

Name: Fudgy Chocolate Brownies with Flaky Salt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 generous squares
Cuisine: Australian
Ingredients: 170 g butter, lactose-free butter, or dairy-free block butter; 200 g dark chocolate, chopped; 220 g caster sugar; 80 g brown sugar; 3 large eggs, at room temperature; 2 teaspoons vanilla extract; 35 g cocoa powder; 95 g plain flour; 1/2 teaspoon fine salt; 120 g dark chocolate chips or chopped chocolate; Flaky salt, for the top

Rich, glossy-topped chocolate brownies with a dense fudgy centre, crisp edges and a little flaky salt to balance the sweetness. Made with regular butter and chocolate, lactose-free ingredients, or fully dairy-free swaps, they suit almost any table. Ideal for sharing, gifting or carrying along to a gathering.

Fudgy chocolate brownies with glossy crackled tops and flaky salt.

A good brownie earns its place with a crackly chocolate top, a dense fudgy middle and enough structure to cut into clean squares. These are made for sharing, generous enough to carry to a gathering and still feel like a treat by the time they reach the table. The flaky salt is a small thing, but it matters, lifting the chocolate and keeping each piece from tipping too sweet. Because they work with regular butter, lactose-free butter or dairy-free block butter, no one at the table has to miss out.

Prep: 15 min · Cook: 35 min · Yield: 16 generous squares · Cuisine: Australian · Category: Baking

Ingredients

Fudgy Chocolate Brownies

170 g butter, lactose-free butter, or dairy-free block butter
200 g dark chocolate, chopped
220 g caster sugar
80 g brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
35 g cocoa powder
95 g plain flour
1/2 teaspoon fine salt
120 g dark chocolate chips or chopped chocolate
Flaky salt, for the top

Method

Preheat the oven to 170°C fan-forced. Grease and line a 20 cm square tin with baking paper, leaving overhang on two sides so the brownies can be lifted out easily.
Place the butter and chopped dark chocolate in a heatproof bowl. Melt gently over a saucepan of barely simmering water, or in short bursts in the microwave, stirring until smooth. Set aside for 5 minutes so the mixture is warm but not hot.
In a large bowl, whisk the caster sugar, brown sugar, eggs and vanilla for 1 to 2 minutes, until glossy and slightly thickened. This helps create the crackly brownie top.
Pour in the melted chocolate mixture and whisk until smooth.
Sift in the cocoa powder, plain flour and fine salt. Fold gently with a spatula until just combined. Do not overmix.
Fold through the chocolate chips or chopped chocolate.
Spread the batter into the prepared tin and smooth the top. Sprinkle lightly with flaky salt.
Bake for 32 to 38 minutes, or until the edges are set and the centre no longer looks liquid. A skewer inserted into the centre should come out with moist sticky crumbs, not wet batter. If the skewer comes out completely clean, the brownies are fully baked and will be firmer once cooled.
Leave the brownies to cool completely in the tin. For the cleanest slices and fudgiest texture, chill for at least 2 hours before cutting.
Lift from the tin using the baking paper and cut into 16 squares or 24 smaller pieces.

Ingredient Notes For Each Version

One recipe, three ways. Make these with regular butter and chocolate, with lactose-free ingredients, or fully dairy-free. The swaps are below, and the method stays exactly the same for all three.

For regular brownies, use standard butter and your preferred dark chocolate. For lactose-free brownies, use lactose-free butter and check that the chocolate and chocolate chips are lactose-free. For dairy-free brownies, use dairy-free block butter and dairy-free dark chocolate. Check the chocolate label carefully, as some dark chocolate still contains milk solids.

Serving Suggestion

Serve these brownies as they are, with coffee, tea or a cold glass of milk. For dessert, add a scoop of vanilla ice cream or a spoonful of whipped cream. For a gathering, they sit happily on a sweet table beside a Whole Orange Olive Oil Cake, the citrus a good counter to all that chocolate. To round off a long lunch, a small glass of Madeiran Poncha Two Ways keeps the afternoon unhurried.

Storage Notes

Store the brownies in an airtight container at cool room temperature for up to 3 days. Place baking paper between layers and cover the top layer directly with baking paper or cling wrap before sealing the container.

For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best fudgy texture.

The brownies can also be frozen for up to 2 months. Wrap well, freeze in an airtight container and thaw at room temperature before serving.

Make Ahead Notes

These brownies are best made ahead. Baking them the day before gives the chocolate and butter time to settle, which makes the texture fudgier and the slices cleaner. For neat pieces, chill the slab before cutting and use a large sharp knife. Wipe the blade between cuts.

Notes

Brownies should not be tested like cake. A clean skewer usually means they are fully baked, while moist sticky crumbs mean they will be fudgier once cooled.

If baking two tins at the same time, they may need a little longer. Rotate the tins halfway through and check each one separately.

Dairy-free block butter can give a slightly different rise and top texture, but the brownies will still set well once cooled.

Use a dark chocolate you would happily eat on its own. The flavour rests almost entirely on the chocolate, so a good block makes a real difference.

The Grace Table Tip

For clean, bakery-style slices, chill the brownies first, then cut with a large sharp knife. Wipe the knife between each cut so the fudgy centre does not drag through the glossy top.

For a fully dairy-free version, use dairy-free block butter and dairy-free dark chocolate. For a lactose-free version, lactose-free butter may be used, but always check the chocolate label as ingredients vary between brands.