Fudgy Chocolate Brownies (Printable Version)
Rich, fudgy chocolate brownies with a crackly crust and melt-in-your-mouth texture for chocolate lovers.
# Ingredient List:
→ 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 (1 1/3 sticks) 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)
# How to Make:
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 barely simmering water, stirring occasionally until completely smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between intervals. Let the mixture cool slightly.
03 - In a large mixing bowl, vigorously whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture turns pale yellow and becomes slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture and stir with a spatula until fully incorporated and homogeneous.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the wet mixture. Using a spatula, gently fold the dry ingredients into the batter until just combined. Take care not to overmix, as this will toughen the crumb.
06 - If desired, fold in the chopped nuts and/or chocolate chips until evenly distributed throughout the batter.
07 - Transfer the batter into the prepared baking pan and use the spatula to spread it evenly, smoothing the surface.
08 - Bake for 22 to 25 minutes, or until the edges are set and pulling away slightly from the pan while the center still appears slightly soft and fudgy. A toothpick inserted into the center should come out with moist crumbs clinging to it, not clean.
09 - Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This resting period helps the texture set properly for cleaner cuts.
# Expert Tips:
01 -
- The crackly crust on top forms naturally if you whisk the eggs and sugar long enough, and it is deeply satisfying every single time.
- Using both granulated and brown sugar gives you a complex sweetness that tastes like it came from a bakery, not your home oven.
02 -
- Overmixing the batter after adding flour is the fastest way to turn fudgy brownies into something dry and cakey.
- Underbaking slightly is always safer than overbaking, because they continue to set as they cool in the pan.
03 -
- Line your pan with parchment paper hanging over two sides like handles so you can lift the entire slab out for perfectly clean slicing.
- Use a plastic knife or a warm chef knife wiped clean between cuts to get those bakery style neat edges.