Fudgy Chocolate Brownie (Printable)
Rich, fudgy chocolate squares with a crackly crust and melt-in-your-mouth texture for chocolate lovers.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 7 oz dark chocolate (at least 60% cocoa), chopped
06 - 2/3 cup unsalted butter, plus extra for greasing
07 - 1 cup granulated sugar
08 - 1/2 cup brown sugar
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
11 - 2/3 cup walnuts or pecans, roughly chopped
12 - 1/2 cup chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x9 inch square baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine the dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between intervals. 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.
04 - Pour the melted chocolate mixture into the egg mixture and stir until evenly combined.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, gently fold the dry ingredients in until just combined. Avoid overmixing to maintain a tender crumb.
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 surface into an even layer.
08 - Bake for 22 to 25 minutes, until the edges are set and the center remains slightly fudgy. A toothpick inserted into the center should come out with moist crumbs attached.
09 - Allow the brownies to cool completely in the pan before cutting into squares for clean, even portions.
# Expert Advice:
01 -
- That crackly crust on top gives way to a fudgy center that makes people close their eyes when they take a bite.
- It comes together in one bowl with zero fancy technique, which means you can make it at 11 pm on a Tuesday without thinking too hard.
02 -
- Overmixing the batter after adding flour develops gluten and turns fudgy brownies into something disappointingly cakey.
- The toothpick test matters here: you want moist crumbs clinging to it, not wet batter and not a clean toothpick.
03 -
- Take the brownies out of the oven when the center still jiggles slightly, because residual heat will finish the job.
- Lining the pan with parchment overhang means you never have to dig brownies out of a pan with a spatula again.