Ultimate Fudgy Chocolate Brownies (Printable)
Fudgy, crackly-topped chocolate brownies that are rich, decadent, and easy to bake from scratch.
# What You'll Need:
→ Chocolate & Fats
01 - 7 oz semisweet chocolate, chopped or 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 semisweet chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposing sides for easy removal.
02 - Set a heatproof bowl over a pot of barely simmering water (double boiler). Add the chopped chocolate and butter, stirring gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully dissolved and well combined.
04 - Add eggs one at a time, whisking thoroughly after each addition. Continue mixing until the batter becomes glossy, thick, and homogeneous.
05 - Sift together the flour, cocoa powder, baking powder, and salt directly into the batter. Fold gently with a spatula until just incorporated — avoid overmixing to maintain a fudgy texture.
06 - If desired, fold in chopped nuts or additional chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared pan and spread evenly. Smooth the surface with a spatula for uniform baking.
08 - Bake on the center rack for 28 to 32 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs clinging to it.
09 - Allow brownies to cool completely in the pan set on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Expert Advice:
01 -
- That crackly top happens naturally when you whisk the eggs vigorously, no fancy technique required.
- Using both granulated and brown sugar gives you a chewy edge with a hint of caramel depth.
- They stay moist for days, if they last that long.
02 -
- Overmixing the batter after adding flour is the fastest way to get tough, cakey brownies instead of fudgy ones.
- Every oven runs differently, so start checking at 25 minutes and trust the toothpick test over the timer.
03 -
- Weigh your flour instead of scooping it, because even a couple of extra tablespoons can change the entire texture.
- The brownies will continue to set as they cool, so pull them from the oven when the center still has the slightest wobble.