Classic Fudgy Chocolate Brownies
Grdir Editorial — 30 August 2026
Brownies are an American baked dessert that first appeared in published recipes in the early 1900s. Although not traditional to Greece, they have become a common item on Greek café and bakery counters, where they sit alongside other imported Western treats such as cheesecake and cookies. This version is a classic fudgy brownie, distinguished from cakey brownies by its high ratio of fat and sugar to flour and its minimal leavening. Slight underbaking keeps the center dense, moist, and rich rather than airy. The result is an unfussy, satisfying sweet that pairs well with coffee, making it a natural fit for the café culture where these brownies are often served.
Ingredients
- 200g (1 cup) unsalted butter
- 300g (1 1/2 cups) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 100g (1 cup) unsweetened cocoa powder
- 120g (1 cup) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 150g (1 cup) chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 175°C (350°F). Line a 23x23cm (9x9 inch) baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Melt the butter (in a saucepan or microwave), then whisk in the sugar until combined -- the mixture will look grainy, which is normal.
- Whisk in the eggs one at a time, then the vanilla extract, until the batter looks glossy.
- Sift the cocoa powder, flour, salt, and baking powder over the batter, then fold gently until just combined -- do not overmix.
- Fold in the chocolate chips or chopped chocolate.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, until a toothpick inserted about 5cm (2 inches) from the edge comes out with a few moist crumbs -- the center will still look slightly underdone, which is what keeps the brownies fudgy.
- Cool completely in the pan before lifting out using the parchment overhang and cutting into squares.