Step 1

Add the eggs, sugar, and maple syrup to a bowl and whisk just enough for the sugar to melt and obtain a homogenous consistency.Note* If you want a crisp, crackly topped brownie, check the recipe notes for the correct method.

Step 2

In a separate bowl, melt the chocolate and butter over a double boiler, stirring well to combine.

Step 3

Once melted, add it to the egg mixture with the espresso and fold in until just combined.

Step 4

Then, sift in the flour, salt, and cacao powder and fold in gently until just combined. BE CAREFUL not to over mix, or you'll end up with cakey, not fudgy brownies.

Step 5

Pour the brownie batter into a pre-greased and/or parchment-lined baking tray (20cm/8inch). Bake in the oven for 15 minutes at 160ºC/325ºF (fan-assisted).Then, turn the tray around, so the front is now at the back of the oven, and bake for a further 10-15 minutes depending on how fudgy you want your fudge brownies to be.To test if the brownies are ready, the surface should be just set with a center that doesn't jiggle (it will look slightly underbaked). If you test the mixture with a toothpick, it should come out slightly wet/crumbly without being too wet. It will continue to cook once removed from the oven.

Step 6

Allow the brownies to cool in the pan for at least an hour - don't rush this process. Then remove from the pan and allow to cool on a rack until fully cooled.Top your homemade fudge brownies with melted dark chocolate and flaky salt, or your topping of choice (i.e., crumbled cookies, crushed peppermint candies (for Christmas brownies), other crushed candy/candy bars, etc.). You could also top with caramel sauce instead of melted chocolate.

Step 7

To make ahead: you should be able to prepare the batter and leave it in the fridge overnight. Though this isn't something I've tried so I'm not sure how it may affect the texture of the brownies.To store: the leftover homemade brownies will store, covered, at room temperature for up to 5 days or in the fridge for slightly longer.To freeze: slice the brownies and freeze for up to three months. Thaw in the fridge before serving.To reheat: heat in the microwave until warmed through.