Fudgy Chocolate Brownie (Printer-Friendly)
Rich fudgy squares with crackly crust and deep dark chocolate flavor that melt in your mouth.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ⅓ cup unsweetened cocoa powder
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 7 oz dark chocolate (at least 60% cocoa), chopped
06 - ⅔ cup (5.3 oz) unsalted butter, plus extra for greasing
07 - 1 cup granulated sugar
08 - ½ cup packed brown sugar
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
11 - ¾ cup walnuts or pecans, roughly chopped (optional)
12 - ½ cup chocolate chips (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9×9-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the chopped dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval. Let the mixture cool slightly.
03 - In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture turns pale and becomes slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture and stir until evenly incorporated.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Gently fold with a spatula until just combined — avoid overmixing to keep the brownies tender.
06 - If desired, fold in the chopped nuts and/or chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and use the spatula to smooth the top into an even layer.
08 - Bake for 22–25 minutes, until the edges are set and the center remains slightly soft. A toothpick inserted into the center should emerge with moist crumbs, not clean.
09 - Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
# Expert Advice:
01 -
- The crackly top crust happens naturally if you whisk the eggs and sugar long enough, and it feels like pure magic every single time.
- These brownies walk the line between fudgy and cakey in a way that makes people close their eyes on the first bite.
- You probably have everything you need in your pantry right now, no special shopping trip required.
02 -
- Overmixing the batter after adding flour is the fastest way to lose that fudgy texture, so stop folding as soon as the dry ingredients disappear.
- The toothpick test is misleading for brownies because you actually want moist crumbs clinging to it, not a clean pull.
- Baking even one minute too long can push these from gooey to dry in the center, so check them early and often.
03 -
- For the crackliest top crust, whisk the eggs and sugars vigorously for a full two minutes before adding anything else.
- Underbake slightly rather than overbake because brownies continue to set as they cool in the pan.