Ultimate Fudgy Brownies (Print version)
Fudgy chocolate brownies with crackly tops and intense cocoa richness—pure indulgence in every bite.
# What goes in:
→ Chocolate & Fats
01 - 7 oz semisweet chocolate, chopped or chips
02 - 4.2 oz unsalted butter, cut into pieces
→ Sugars
03 - 1 1/4 cups granulated sugar
04 - 1/4 cup packed brown sugar
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup plus 1 tbsp all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp baking powder
09 - 1/2 tsp salt
→ Optional Mix-ins
10 - 3.5 oz chopped walnuts or pecans
11 - 3.5 oz semisweet chocolate chips
# Cooking steps:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
02 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter pieces, stirring occasionally until completely melted and smooth. Remove from heat and let the mixture cool for about 5 minutes.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully combined and no lumps remain.
04 - Add the eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter becomes glossy, thick, and slightly aerated.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, gently fold the dry ingredients into the chocolate mixture until just incorporated. Be careful not to overmix, as this will produce a tougher crumb.
06 - If desired, fold in the chopped nuts and additional chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared pan and use an offset spatula to spread it evenly, smoothing the surface.
08 - Bake on the center rack for 28 to 32 minutes, or until the edges pull away slightly from the pan and the center is just set. A toothpick inserted into the middle should come out with a few moist crumbs clinging to it.
09 - Let the brownies cool completely in the pan set on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out of the pan and cut into 12 even squares.
# Tips from flavorandfeast:
01 -
- That crackly paper thin top crust is achieved without any tricky techniques, just the right ratio of sugar to moisture.
- The centers stay impossibly fudgy while the edges get slightly chewy, giving you two textures in every single bite.
- They require exactly one bowl and zero electric mixers, which means almost no cleanup.
02 -
- Overmixing after adding the flour is the fastest way to turn fudgy brownies into something tough and disappointing, so stop folding the instant the flour disappears.
- The toothpick test is misleading for brownies because a clean toothpick means they are already overbaked and will be dry by the time they cool.
03 -
- Let the melted chocolate mixture cool for at least five minutes before adding the eggs so you do not accidentally scramble them into the batter.
- Lining the pan with parchment overhang is not optional if you want clean removal without breaking the brownies apart in the pan.