Rich Fudgy Chocolate Brownies (Print version)
Fudgy chocolate squares with a crackly top and intense cocoa flavor, ideal for chocolate enthusiasts.
# What you'll need:
→ Chocolate & Butter
01 - 6 oz unsalted butter, cut into pieces
02 - 7 oz dark chocolate (60–70% cocoa), chopped
→ Sugar & Eggs
03 - 1¼ cups granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
→ Dry Ingredients
06 - ¾ cup all-purpose flour
07 - ¼ cup unsweetened cocoa powder
08 - ½ tsp fine sea salt
→ Optional Add-ins
09 - ½ cup chopped walnuts or pecans
10 - ½ cup dark chocolate chips
# How to make it:
01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over simmering water, melt butter and chopped chocolate, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk in sugar, then beat in eggs one at a time. Stir in vanilla extract.
04 - Sift flour, cocoa powder, and salt together. Fold into chocolate mixture until just combined.
05 - Gently fold in chopped nuts and/or chocolate chips, if using.
06 - Spread batter evenly into prepared pan.
07 - Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in pan before lifting out using parchment overhang. Cut into 16 squares to serve.
# Expert suggestions:
01 -
- They're fudgy and tender inside with that coveted crackly top that catches the light.
- You can have them ready faster than you'd think, yet they taste like you spent hours fussing.
- The chocolate flavor is intense without feeling heavy or one-dimensional.
02 -
- Don't overbake these—the difference between fudgy and dry is two minutes, so start checking early.
- Room-temperature eggs mix in more smoothly and create a better batter texture than cold ones straight from the fridge.
- If your kitchen is warm, let the melted chocolate cool for a full minute before adding eggs, or you'll end up with bits of scrambled egg in your batter.
03 -
- Weigh your flour if you have a scale; it's the difference between consistent brownies and guesswork.
- If you forget to cool the melted chocolate, set the bowl in cold water for a minute—it only takes a moment to bring it to the right temperature.