Fudgy Chocolate Brownies 

serves 9
25 mins


  • 227g Anchor Butter (unsalted)
  • 200g dark chocolate chips
  • 175g brown sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 75g plain flour
  • 30g cocoa powder
  • Pinch of salt
  • 180g chocolate block / bar (optional)


  • 200g roughly chopped walnuts (or other nuts)



  1. Preheat the oven to 180˚C / 350˚F (160˚C fan forced)
  2. Brush an 8” square tin with melted butter or oil and line with parchment paper with overhang
  3. Microwave both butter and chocolate chips until melted and stir until smooth
  4. Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten
  5. Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan
  6. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey very moist. 32 minutes for moist fudge-cake-like
  7. If you didn’t use the extra chocolate for stirring in, reduce cook time by 2 minutes
  8. Rest for 10 minutes before lifting out of pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days