Fudgy Chocolate Brownie (Print Version)
Rich, fudgy chocolate brownies with a crackly top, moist center, and deep chocolate flavor in every bite.
# What You Need:
→ Wet Ingredients
01 - 10.6 oz unsalted butter
02 - 7.1 oz dark chocolate (at least 60% cocoa), chopped
03 - 4.4 oz granulated sugar
04 - 3.5 oz light brown sugar
05 - 3 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 3.2 oz all-purpose flour
08 - 1.1 oz unsweetened cocoa powder
09 - ½ tsp fine salt
→ Optional Add-Ins
10 - 2.1 oz chopped walnuts or pecans
11 - 2.6 oz dark chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add butter and chopped chocolate, stirring occasionally until completely melted and smooth. Remove from heat and let cool slightly for about 5 minutes.
03 - Pour both granulated and light brown sugars into the melted chocolate mixture. Whisk vigorously until fully combined and smooth.
04 - Add eggs one at a time, whisking thoroughly after each addition until the batter is glossy and well emulsified. Stir in vanilla extract until evenly distributed.
05 - Sift flour, cocoa powder, and salt together directly into the batter. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender crumb.
06 - If desired, gently fold chopped nuts and/or chocolate chips into the batter with a few light strokes.
07 - Pour the batter into the prepared baking pan and spread evenly. Use a spatula to smooth the surface.
08 - Bake for 22–25 minutes, or until the edges are set and the top has formed a thin crackly crust. The center should have a slight jiggle when gently shaken — it will firm up as it cools.
09 - Allow brownies to cool completely in the pan on a wire rack. Once fully cooled, lift out using parchment overhang and slice into 12 even squares.
# Insider Tips:
01 -
- The crackly top forms naturally when you whisk the eggs vigorously enough to create tiny air bubbles that rise and crisp during baking.
- You probably already have every ingredient sitting in your kitchen right now.
02 -
- The brownies will look slightly underdone in the center when you pull them out but they continue cooking in the hot pan and that residual heat is what gives you the perfect fudgy texture without turning them dry.
- A toothpick test will mislead you because a clean toothpick means you have already overbaked them by several minutes.
03 -
- Weigh your flour instead of scooping it with a measuring cup because packed flour is the single most common reason brownies turn out cakey instead of dense and fudgy.
- Let the melted chocolate cool enough that you can comfortably hold your finger against the bowl before adding the eggs or you will end up with streaks of scrambled egg in your batter.