Fudgy Chocolate Brownies (Print version)
Rich fudgy chocolate squares with a crackly crust and gooey center, ready in just 40 minutes.
# What goes in:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 7 oz dark chocolate (at least 60% cocoa), chopped
06 - 2/3 cup unsalted butter, plus extra for greasing
07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
11 - 3/4 cup walnuts or pecans, roughly chopped (optional)
12 - 1/2 cup chocolate chips (optional)
# Cooking steps:
01 - Preheat oven to 350°F. Grease a 9x9 inch square baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine the chopped dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each interval. Let the mixture cool slightly.
03 - In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture turns pale and becomes slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture and stir until fully incorporated and homogeneous.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Gently fold with a spatula until just combined, being careful not to overmix.
06 - If using, fold the chopped nuts and/or chocolate chips into the batter with a few gentle strokes.
07 - Pour the batter into the prepared baking pan and use the spatula to smooth the surface into an even layer.
08 - Bake for 22 to 25 minutes, until the edges are firm and the center remains slightly fudgy. A toothpick inserted into the center should emerge with moist crumbs attached.
09 - Allow the brownies to cool completely in the pan before cutting into 12 even squares.
# Tips from flavorandfeast:
01 -
- The crackly paper thin crust on top gives way to a center so fudgy it barely holds together, and that contrast is everything.
- Using both granulated and brown sugar creates a complexity that tastes like you spent far more than fifteen minutes on prep.
02 -
- Overmixing once the flour goes in develops gluten and turns fudgy brownies into something disappointingly cakey, so fold with restraint.
- The toothpick test is misleading here because you actually want moist crumbs clinging to it, not a clean pull, so trust the slight wobble instead.
03 -
- Let the melted chocolate cool until it is just warm to the touch before combining with eggs, because hot chocolate will cook them into scrambled bits you cannot fix.
- For the shinier, more dramatic crackly crust, make sure your sugar is fully dissolved into the egg mixture before adding the chocolate.