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The best fudgy chocolate brownies

The best fudgy chocolate brownies

Martha Collison's recipe for one-saucepan brownies offers up a shiny, cracked top with chewy edges and a rich, fudgy centre. 

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  • Makes16
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 225g butter, plus a little extra for greasing
  • 150g light brown soft sugar
  • 225g caster sugar
  • 150g 60-72% dark chocolate, chopped
  • 3 Waitrose British Blacktail Free Range Eggs large
  • 125g plain flour
  • 75g cocoa powder
  • ½ tsp baking powder
  • 100g white chocolate, chopped
  • Pinch sea salt flakes


  1. Preheat the oven to 200°C, gas mark 6. Grease a 20x20cm brownie tin, then line with baking parchment.

  2. Put the sugars and butter into a large saucepan and set over a medium heat until the butter has melted. Simmer the mixture gently for 5 minutes to allow the sugar to begin to dissolve, stirring continuously. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat and allow to cool for 10 minutes.

  3. Add the dark chocolate to the warm sugar and butter mixture, then stir until melted. Set aside until cool enough to touch comfortably.

  4. Beat in the eggs. Add the flour, cocoa powder and baking powder, then stir briefly to combine (you don’t want to overbeat the mixture or your brownies will become too cakey). Fold through the white chocolate.

  5. Scrape the mixture into the prepared tin and sprinkle the top with a pinch of sea salt. Bake for 25-30 minutes, or until the top is shiny and slightly cracked. Allow to cool completely, then cut into squares using a sharp knife (see tip).

Cook’s tip

Perfect slices
To get perfectly clean slices, chill your brownies for a few hours, then cut with a sharp knife that has recently been dipped in boiling water. Clean it every few cuts to make sure each one has crisp edges.

Variations to try
Peanut butter brownies Spread ½ the brownie batter into the tin and top with dollops of crunchy peanut butter. Cover with the remaining batter, sprinkle the top with a small handful of chopped salted peanuts and bake as per the method.

Mint chocolate chip
Spread ½ the brownie batter into the tin, then top with a layer of mint thins. Cover with the remaining batter, then bake as per the method.

Biscuit brownies
Arrange your favourite biscuits on top of the brownie batter, then bake as per the method (cover with foil halfway through the bake if the biscuits start to brown). Oreos, custard creams and Lotus Biscoff work really well.


Typical values per item when made using specific products in recipe


1,324kJ/ 318kcals



Saturated Fat












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