Rich Fudgy Chocolate Brownie (Printable Version)
Fudgy dark chocolate squares with a crackly top, moist center, and optional nuts or chocolate chips.
# What You Need:
→ Wet Ingredients
01 - 2/3 cup unsalted butter
02 - 7 oz dark chocolate (at least 60% cocoa), chopped
03 - 1/2 cup plus 1 tbsp granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 3 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 tsp fine salt
→ Optional Add-Ins
10 - 1/2 cup chopped walnuts or pecans
11 - 1/3 cup plus 1 tbsp dark chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chopped dark chocolate, stirring gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Add the granulated sugar and light brown sugar to the melted chocolate mixture. Whisk until well blended and the mixture looks glossy.
04 - Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract.
05 - Sift the 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. Be careful not to overmix, as this will toughen the texture.
06 - If using, fold the chopped nuts and dark chocolate chips into the batter with a few gentle strokes to distribute evenly.
07 - Pour the batter into the prepared baking pan and spread it into an even layer using a spatula. Smooth the surface for a uniform bake.
08 - Bake for 22 to 25 minutes, or until the top is set and slightly crackly while the center still has a gentle jiggle. Avoid overbaking to maintain a fudgy interior.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 12 squares.
# Expert Advice:
01 -
- That crackly top shatters like thin glass and gives way to a center so fudgy it practically melts on your tongue.
- You only need one bowl and zero fancy equipment, which means less washing up and more eating.
02 -
- Overmixing the batter after adding flour is the fastest way to turn a fudgy brownie into something dense and tough.
- Slightly underbaking is the real secret to that irresistible soft center everyone fights over.
03 -
- Add half a teaspoon of espresso powder to the dry ingredients and watch the chocolate flavor deepen without anyone guessing coffee is in there.
- Freeze individual squares separated by parchment for up to three months and thaw them in thirty seconds in the microwave for instant dessert emergencies.