Fudgy Chocolate Brownies (Printer Friendly)

Dense, fudgy chocolate squares with crackly tops and rich cocoa flavor. Perfect for sharing or solo indulging.

# What You Need:

→ Chocolate & Fats

01 - 6 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter

→ Sugars

03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar, packed

→ Wet Ingredients

05 - 2 large eggs
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Optional Add-ins

10 - 2/3 cup chopped walnuts or pecans
11 - 2/3 cup chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
03 - Stir in the granulated sugar and brown sugar until combined.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Sift in the flour, cocoa powder, and salt. Fold gently until just combined; do not overmix.
06 - Fold in nuts or chocolate chips if using.
07 - Pour the batter into the prepared pan and smooth the top.
08 - Bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow to cool completely in the pan. Lift out using parchment and cut into squares.

# Pro Advice:

01 -
  • The crackly top forms naturally, no special technique needed
  • They stay incredibly fudgy for days, though they rarely last that long
  • One bowl, one pan, and youre done in under an hour
02 -
  • Underbaking by 2 minutes creates the most decadent texture, and they continue cooking in the hot pan
  • Refrigerating the cooled brownies for an hour makes them incredibly easy to cut with clean edges
03 -
  • Use a scale if you have one, baking is chemistry and precision matters
  • Let the batter rest for 10 minutes before baking for even more intense chocolate flavor
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