Ultimate Fudgy Chocolate Brownies (Print Version)
Rich, fudgy chocolate brownies with a crackly top—decadent, intensely flavored, 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. Add the chopped chocolate and butter, stirring occasionally 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 combined and no lumps remain.
04 - Add 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 into the batter. Gently fold with a spatula until just incorporated—avoid overmixing to keep brownies tender.
06 - Fold in chopped nuts or additional chocolate chips if desired, distributing evenly throughout the batter.
07 - Pour the batter into the prepared baking pan and smooth the surface with an offset spatula, pushing into corners for an even layer.
08 - Bake for 28 to 32 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs clinging to it. Do not overbake.
09 - Cool brownies completely in the pan set on a wire rack. Once fully cooled, lift the parchment overhang to remove the slab and cut into 12 even squares.
# Expert Tips:
01 -
- That shatteringly thin crust on top hides the densest fudgiest center you will ever sink your teeth into.
- They come together in one bowl with zero fancy equipment and still taste like something from a professional bakery.
- The recipe is endlessly adaptable so you can add nuts or extra chips or keep it pure and unapologetically chocolatey.
02 -
- Overmixing after adding flour develops gluten and turns your fudgy dream into something tough and cakey so stop folding the instant the dry streaks vanish.
- Opening the oven door repeatedly to check on them causes temperature swings that prevent that beautiful crackly top from forming.
03 -
- Use parchment overhangs as handles to lift the entire slab out of the pan before cutting so you get perfectly clean edges on every square.
- Letting the melted chocolate cool slightly before adding the eggs prevents them from scrambling into tiny pale threads that ruin the batter texture.