Recipe: Perfect fudgy brownies from Cloudy Kitchen

The perfection lies in the texture: the flaky top and the slightly firm and melting center.

Erin Clarkson

The perfection lies in the texture: the flaky top and the slightly firm and melting center.

Erin Clarkson is the baking genius behind her Cloudy Kitchen recipe blog.

This is the perfect brownie recipe for me. It comes together quickly, has that perfect flaky top, which just whips the eggs and sugar together really well, and has a super fluffy interior.

If you store them in the fridge, they’ll be quite firm and super chewy – delicious with a scoop of ice cream for an easy dessert. I use powdered sugar to get that perfect crispy top, but if that’s not too much of a concern for you, plain white sugar will also work just fine.

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Cloudy Kitchen Fudge Brownies

Preparation time: 15 minutes

Cooking time : 30 minutes

Makes: 16 brownies


200g dark chocolate (I used 72%), coarsely chopped

180g of butter, cold from the fridge is fine

15 g Dutch cocoa, or regular unsweetened cocoa, sifted

3 large eggs (about 150g excluding shells), at room temperature

200g caster sugar

100g brown sugar

¼ tsp salt

½ teaspoon vanilla extract or vanilla bean paste

100 g plain flour, sifted


  1. Preheat the oven to 180C baking. Grease and line a 23cm square pan with parchment paper, making sure the parchment extends up the sides of the pan to form a “slingshot”. Secure with binder clips if desired.

  2. In a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until chocolate and butter are melted and mixture is smooth. Alternatively, you can do this step in the microwave – microwave for 30 seconds, stirring well after each until the mixture is smooth and combined.

  3. Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well blended.

  4. In a large bowl, combine the eggs, sugar and brown sugar. Mix on medium-high speed with an electric hand mixer for 2-3 minutes until the mixture is lightened and has increased in volume. This step can also be done in a stand mixer using the whisk attachment.

  5. Add chocolate mixture and stir to combine. Add salt and vanilla and mix until incorporated.

  6. Add the flour and stir in by hand until the mixture is smooth and lump-free.

  7. Transfer the batter to the prepared pan and tap the pan on the counter several times to make sure there are no air bubbles. Let sit for a minute or two, then knock again to make sure there are no bubbles.

  8. Bake the brownies for 25-28 minutes, checking after 20 minutes. The edges and top should be set, and when a skewer is inserted in the middle, it should come out with a few moist crumbs attached. It is better to favor under-cooking than over-cooking.

  9. Take the brownies out of the oven and place the pan on a wire rack. Leave to cool in the mold then unmold using the parchment paper sling. Cut into squares using a sharp knife.

  10. Store leftovers in an airtight container at room temperature or in the refrigerator.

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