Classic Fudge Brownies

Ingredients

• 200g dark chocolate (70% cocoa works best)

• 150g unsalted butter

• 1 cup (220g) brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• ¾ cup (95g) plain flour

• ¼ cup (25g) cocoa powder

• Pinch of salt

• 1 tsp coffee grounds

  Method (One-Pot Style)

1. Preheat oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.

2. In a medium saucepan, melt the butter and chocolate together over low heat, stirring until smooth.

3. Remove the pot from the heat. Stir in the sugar, then beat in the eggs one at a time, followed by the vanilla.

4. Sift in the flour, cocoa, salt, and coffee grounds directly into the pot. Gently fold everything together until just combined — don’t overmix.

5. Pour the batter into the prepared tin, smooth the top, and bake for 20–25 minutes. The edges should be set but the centre slightly soft.

6. Cool completely in the tin before slicing into squares for the perfect fudgey texture.

Staceys Notes & Tips

• Using just one pot keeps this recipe super simple and gives the brownies an extra fudgy texture.

• Bake less for gooey brownies (around 20 minutes) or longer for firmer ones (25 minutes).

• Try adding walnuts, pecans, or choc chips to the batter for a nostalgic “grandma’s kitchen” feel.

• Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.