Ultimate Fudgy Chocolate Brownies (Printer-Friendly)
Fudgy, crackly-topped chocolate brownies loaded with intense cocoa flavor and a perfectly chewy center.
# 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 brown sugar, packed
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup plus 1 tbsp all-purpose flour
07 - 3 tbsp 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 Make It:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two 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 about 5 minutes.
03 - Pour the granulated sugar and brown sugar into the melted chocolate mixture. Whisk vigorously until well blended and no sugar lumps remain.
04 - Add the eggs one at a time, whisking thoroughly after each addition. Continue mixing until the batter becomes glossy, thick, and slightly aerated.
05 - Sift together the flour, cocoa powder, baking powder, and salt directly over the batter. Using a spatula, fold the dry ingredients in gently until just incorporated. Avoid overmixing to keep the brownies tender.
06 - If using, fold the chopped nuts and chocolate chips into the batter with a few gentle strokes to distribute evenly.
07 - Pour the batter into the prepared baking pan. Use an offset spatula to spread it evenly into the corners and smooth the surface.
08 - Bake on the center rack 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 - Let the brownies cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Helpful Hints:
01 -
- That crackly top is pure magic and honestly easier to achieve than people think.
- Fudgy, dense, and deeply chocolatey without needing any fancy equipment or techniques.
02 -
- Overmixing after adding flour is the fastest way to turn a fudgy brownie into a dry one.
- A toothpick with a few moist crumbs means perfection, while a clean toothpick means you went too far.
03 -
- Let the melted chocolate cool slightly before adding eggs so you do not accidentally scramble them into your batter.
- Sifting the dry ingredients prevents cocoa clumps that show up as pale dry spots in the finished brownies.