Everyone has their own idea of what brownie perfection looks like, but we love a fudgy brownie with a crisp, crackly, slightly shiny top that gives way to a dense, gooey interior. Done correctly, there’s not a more satisfying treat. Here are our top tips to get it right every time.

It goes without saying that for really great brownies, you’re going to need really great chocolate. Use the best quality you can find – if you wouldn’t eat it, don’t bake brownies with it. You want a 70% dark for an intensely chocolatey taste, but you can use milk chocolate if you prefer something milder. Or even white if you’re making blondies.

Even the best chocolate benefits from a cocoa boost. It adds extra flavour without upping the fat content which can affect the texture. If you’re using a recipe that doesn’t include cocoa powder sub out a tablespoon or so of the flour for an equivalent amount of cocoa. If you can, use Dutch processed cocoa powder which has a deeper flavour and colour.

Using a little espresso powder (a teaspoonful or so) will further deepen the flavour. Don’t worry if you don’t like coffee – you won’t taste it. It acts like a seasoning, rounding out and enhancing the flavour of the chocolate. If you don’t have espresso powder, instant coffee will work instead.

If coffee deepens the intensity of chocolate, most baked goods will benefit from some vanilla extract which adds subtlety to sweetness. Remember: a little goes a long way. You don’t want your brownies to taste like ice cream (save that for serving on the side) but a teaspoon will make a difference.

The higher the fat content of your brownies, the fudgier they will be. Some of that fat comes from the chocolate but most of it is supplied by butter. Always use unsalted butter when you’re baking as it allows you more control. You’ll want to add a good pinch of salt too as, counterintuitively, it enhances the sweetness but reduces the chances of anything tasting sickly.

For a really pro move, try browning the butter to add yet another layer of flavour. Melt it gently in a pan then keep over a medium heat, stirring often, until the milk solids turn to little brown specks. Once this has happened, take it off the heat immediately and pour into a bowl with the chocolate or it will burn.

Most recipes start by having you melt the chocolate and butter together in a heat-proof bowl over a pan of water. Or you can do it in the microwave using 30 second bursts. Either way let it cool slightly afterwards. Alternatively, those who prefer a brownie that's more like a cake can beat the butter with the sugar as if starting a sponge recipe.

Brown sugar brings hints of caramel flavour, so the darker the sugar, the more flavour it will have. But don’t use more than half brown to plain white sugar or you run the risk of tipping from caramelised to slightly burnt. If you’re trying to reduce your sugar intake, be aware that using less will of course make your brownies less sweet, but also reduce the likelihood that they’ll have that lovely crackly top.

When it comes to eggs, freshness matters less than some people might tell you. As long as they’re still in date, everything will be fine. In fact, eggs that aren't farm fresh are sometimes better to bake with as the proteins have relaxed a little, making them easier to beat air into. Keep them at room temperature for best results.

If there's one single thing that will really make a difference to your brownies, it's this. After you’ve melted your chocolate and butter, beat your eggs and sugar together until the mixture is pale and foamy and doubled in volume. This step, which is basically making a meringue, albeit with yolks, is the key to getting that lovely, paper-thin, crackly crust. Incorporating air this way means you don’t need to use baking powder.

Without flour your brownies would just be a big puddle of chocolatey goo. Which would be tasty but not what we’re after. You need just enough to give them structure but the more flour you use, the cakier your brownies will be. As discussed, some people like that but a really fudgy brownie uses just enough flour to give the bake structure.

Combine the melted chocolate and butter with the beaten eggs and sugar, add any flavourings and then use a sieve to sift the flour and cocoa over the top. This helps you fold it in without creating lumps. Be as quick and gentle as you can so you don't knock out all that air you spent so long beating in.

Use a metal baking tin as it’s much better at distributing heat. Glass or Pyrex are fine but are more likely to lead to dense brownies. Most recipes will specify a size – try not to deviate too far from this. Use a tin that’s too large and the batter will spread too thinly to give you that ooey-gooey centre, too deep and it will be underdone. Whatever tin you use, butter it well.

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There’s nothing sadder than leaving half your beautiful brownies stuck to the tin. Don’t rely on butter alone. Before you pour the batter in, line the tin with baking parchment to be sure. Or, for individual treats, use cupcake cases in a muffin tin, although note that these will need less baking time and will have a higher ratio of chewy crust to gooey insides.

Most brownie recipes have a baking time of between 20 and 40 minutes. Take the tray out of the oven halfway through that time and give it a good whack on the kitchen counter. Sounds weird, we know, but trust us. It makes a huge difference to the finished article, evening out the texture and improving the crust.

Some people love the flavour contrast and textural crunch of perceptible salt flakes. If that’s you then add a generous pinch of sea salt as soon as your brownies are out of the oven.

Your brownies will continue to cook in the warmth of the pan even after you take them out of the oven. So if you love a gooey undercooked middle (almost like a chocolate fondant), then fill the sink or a large roasting tray with iced water and sit the baking tray in it immediately on taking it out. It's an obvious point but be careful not to get the brownies themselves wet.

Your freshly baked brownies will smell so incredible that you’ll want to dig in immediately – but wait! Let the brownies cool to room temperature before cutting them or they won’t have set and will fall apart. Use a sharp knife and wipe the blade after every cut for clean slices.

Good brownies should speak for themselves but sometimes more is more. Before you bake the batter, mix in nuts, berries or dried cherries for extra flavour and texture. Almost anything can work here – crushed biscuits or pretzels, crystallised ginger or cocoa nibs. 

Get the recipe for hazelnut brownies here

Fresh fruit is harder to incorporate than dried as it can get a bit wet, but raspberries are a great match for chocolate, their tart sweetness contrasting beautifully with the richness. 

Get the recipe for raspberry and vanilla brownies here

Spices are another great addition to your brownie batter – add them with the flour and cocoa. Try a teaspoon of ground cinnamon, cardamom or star anise. Or for something a little different you could add a pinch of dried chilli which is a fabulous partner for chocolate. 

Get the recipe for date and cardamom chocolate brownies here

Chocolate and orange is another classic combination that’s definitely worth a go. Add some orange zest or oil to your brownie batter. Candied peel is nice too or stir through a few tablespoons of marmalade.

Salted caramel is everywhere these days but there's no finer place for it than on a brownie. Drizzle on a salted caramel sauce before baking for an added layer of decadence. For elegant stripes. pipe lines of caramel in one direction then run a skewer or knife tip through at right angles. 

Get the recipe for salted caramel brownies here

Stirring crunchy peanut butter into a brownie mixture is such a great idea. The peanut butter adds a pleasing savoury note and crunch. Mix it in with a bit of caramel for that salty, sweet taste we all love so much.

Get the recipe for peanut butter caramel brownies here

Add a cheesecake swirl for a dessert-worthy brownie. Once you’ve made your batter, dollop spoonfuls of cheesecake mixture on top and swirl it around with a knife tip for a marbled effect. Raspberries would go brilliantly here too and, if you’re feeling adventurous, you could try swapping the cream cheese for a mild goats' cheese. 

Get the recipe for fudgy cheesecake brownies here

If you use white chocolate instead of dark, your brownies become blondies. Leave out the cocoa powder or replace it with malted milk powder. Add milk chocolate chips for a dirty blondie or a pinch of chilli for an atomic blondie. Some people like to add desiccated coconut or else this would be the perfect place for a peanut butter swirl.

Get the recipe for white chocolate, peanut butter and banana blondies here

Whatever kind of brownies you’re making, plain or pimped, the crucial thing is not to overbake them. Most cakes should be cooked until an inserted toothpick, knife or skewer comes out clean. When you do the toothpick test on brownies it should come out with some fudgy-damp crumbs. Not wet batter but not clean either – that means you've gone too far.

Thankfully, brownies are easily adapted to a vegan diet. Use dairy-free chocolate, a light olive oil instead of butter and more liquid in the form of coffee to replace the egg. You could also try using cooked, puréed sweet potato, courgette or beetroot to keep things moist. Veg in brownies? Trust us, it works.

Get the recipe for fudgy vegan brownies here

You can also turn to coconut oil as a butter alternative in vegan or dairy-free brownies. It’s solid at room temperature so gives a similar texture to butter if you don’t mind the hint of tropic nuttiness it brings. Cheaper, refined coconut oil will actually taste less like the nuts themselves and be more neutral.

Another tip for vegan brownies is to use aquafaba to replace the egg. If you’re not familiar with this substance, it’s actually nothing more than the water from a can of chickpeas (or the cooking water if you prepare your own). Aquafaba has seemingly magical properties and can whip up into fluffy, egg-free meringues. Beat it with the sugar to get a crackly top on your vegan brownies.

Because there’s relatively little flour in brownies anyway, it’s not hard to make them gluten free either. Just swap in your favourite gluten-free flour and proceed as normal. If chewiness is important to you, add a little xanthan gum. 

Get the recipe for gluten free chocolate nut brownies here

Another way to make your brownies gluten free is to use ground almonds instead of flour. They won't have quite the same texture but will be dense and delicious.

A brownie makes the perfect sweet treat at any time of day. But to elevate it from snack to dessert just add a scoop of vanilla ice cream. Alternatively, crème fraîche brings a little acidity to cut through the richness. However, when you eat your brownie, be sure to enjoy every mouthful.

Now take a look at brilliant brownie bakes that anyone can make