Ultimate Fudgy Brownies (Printer-Friendly)
Rich, fudgy brownies with a crackly top and deep chocolate flavor for the ultimate indulgence.
# What You'll Need:
→ Chocolate & Fats
01 - 7 oz semisweet chocolate, chopped or as chips
02 - 4.2 oz unsalted butter, cut into pieces
→ Sugars
03 - 1 1/4 cups granulated sugar
04 - 1/4 cup packed brown sugar
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup plus 1 tbsp all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp baking powder
09 - 1/2 tsp salt
→ Optional Mix-ins
10 - 3.5 oz chopped walnuts or pecans
11 - 3.5 oz chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
02 - Set up a double boiler by placing a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter pieces, stirring gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Add the granulated sugar and brown sugar to the melted chocolate mixture. Whisk vigorously until fully combined and no sugar granules remain visible.
04 - Crack in the eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter turns glossy, thick, and slightly aerated.
05 - Sift together the flour, cocoa powder, baking powder, and salt directly over the batter. Gently fold the dry mixture into the wet using a spatula, stopping as soon as no dry streaks remain. Take care not to overmix.
06 - If using chopped nuts or additional chocolate chips, fold them into the batter with a few gentle strokes to distribute evenly.
07 - Pour the batter into the prepared pan and spread it into an even layer using a spatula. Smooth the surface to ensure uniform thickness.
08 - Bake on the center rack for 28 to 32 minutes. Test for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs clinging to it, not wet batter.
09 - Let the brownies cool completely in the pan set on a wire rack. Once fully cooled, grasp the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Advice:
01 -
- That crackly top happens naturally when you whisk the eggs long enough, and it feels like pure magic every single time.
- The double hit of melted chocolate and cocoa powder makes these taste exponentially richer than any boxed version.
- They come together in one bowl with zero fancy equipment, which means you are never more than an hour away from brownie bliss.
02 -
- Underbaking slightly is always better than overbaking, because these continue to set as they cool and nobody wants a dry brownie.
- A toothpick should never come out completely clean here, as a few moist crumbs mean you nailed the fudgy center perfectly.
- Espresso powder stirred into the melted chocolate enhances the flavor without making them taste like coffee at all.
03 -
- Letting the melted chocolate cool slightly before adding eggs prevents the mixture from turning grainy or scrambling.
- Cutting brownies with a hot, clean knife yields perfectly neat squares every single time.