Rich Fudgy Chocolate Brownies (Print)
Rich and fudgy chocolate squares with crackly top and intense cocoa flavor.
# What You Need:
→ Chocolate & Butter
01 - 6 oz unsalted butter, cut into pieces
02 - 7 oz dark chocolate (60–70% cocoa), chopped
→ Sugar & Eggs
03 - 1¼ cups granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
→ Dry Ingredients
06 - ¾ cup all-purpose flour
07 - ¼ cup unsweetened cocoa powder
08 - ½ tsp fine sea salt
→ Optional Add-ins
09 - ½ cup chopped walnuts or pecans
10 - ½ cup dark chocolate chips
# How to Make:
01 - Set the oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl over simmering water, melt butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in granulated sugar. Beat in eggs one at a time, followed by vanilla extract.
04 - Sift flour, cocoa powder, and sea salt together; gently fold into the chocolate mixture until just combined.
05 - Fold in walnuts and/or chocolate chips if using.
06 - Spread the batter evenly into the lined baking pan.
07 - Bake for 25 to 30 minutes, until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan before lifting out and slicing into 16 squares.
# Expert Advice:
01 -
- They're genuinely fudgy without being gummy—that perfect balance where the center stays rich and the edges have just enough structure.
- The technique is so straightforward that even if you've never made brownies before, you'll feel like a pastry wizard the moment you pull them out.
- One batch lasts exactly long enough for sharing, or not sharing, depending on your willpower.
02 -
- Overbaking is the enemy—those few moist crumbs are non-negotiable if you want fudgy brownies that don't taste like cake.
- Folding the dry ingredients by hand instead of mixing makes all the difference between brownies with a tender crumb and ones that feel heavy and compact.
03 -
- Room-temperature eggs incorporate more smoothly than cold ones, so pull them out of the fridge while you're melting the chocolate.
- If you're unsure whether they're done, remember that slight underbaking is always better than overbaking—they'll firm up slightly as they cool.