Fudgy Chocolate Brownie (Print)
Rich, fudgy dark chocolate squares with a crackly top and irresistibly moist center.
# What You Need:
→ Wet Ingredients
01 - 2/3 cup (150 g) unsalted butter
02 - 7 oz (200 g) dark chocolate (at least 60% cocoa), chopped
03 - 1/2 cup plus 1 tbsp (125 g) granulated sugar
04 - 1/2 cup (100 g) packed light brown sugar
05 - 3 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 cup (30 g) unsweetened cocoa powder
09 - 1/2 tsp fine salt
→ Optional Add-Ins
10 - 1/2 cup (60 g) chopped walnuts or pecans
11 - 1/2 cup (75 g) dark chocolate chips
# How to Make:
01 - Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Place butter and chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water. Stir gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Add granulated sugar and light brown sugar to the melted chocolate mixture. Whisk until well blended and the mixture thickens slightly.
04 - Beat in eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in vanilla extract until the batter is glossy and smooth.
05 - Sift flour, cocoa powder, and salt together into a separate bowl. Gradually fold the dry mixture into the wet batter using a spatula, mixing only until just combined. Avoid overmixing to keep brownies tender.
06 - Gently fold chopped nuts and/or chocolate chips into the batter if desired, distributing evenly throughout.
07 - Pour batter into the prepared baking pan and spread evenly. Smooth the surface with a spatula for a uniform bake.
08 - Bake for 22 to 25 minutes, or until the top is set and slightly cracked with a gentle jiggle remaining in the center. Do not overbake for fudgy results.
09 - Allow brownies to cool completely in the pan on a wire rack. Once fully set, lift out using parchment overhang and cut into 12 even squares.
# Expert Advice:
01 -
- That crackly paper thin top hiding a dense fudgy center is honestly hard to beat on any day of the week.
- They come together in one bowl with zero fancy technique, which means you can have warm brownies in under an hour even on a Tuesday.
02 -
- Overbaking by even three minutes is the difference between gooey and dry, so always pull them when the center still jiggles slightly.
- Adding half a teaspoon of espresso powder to the melted chocolate transforms the flavor without making them taste like coffee at all.
03 -
- Cut brownies with a hot clean knife, wiping it between each slice, for perfectly neat squares that look like they came from a shop.
- The batter should taste slightly too sweet raw because the sweetness mellows significantly during baking.