Fudgy Chocolate Brownies (Printable)
Fudgy chocolate brownies with a crackly crust and melt-in-your-mouth texture, ready in 40 minutes.
# 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 - 3/4 cup walnuts or pecans, roughly chopped (optional)
12 - 1/2 cup chocolate chips (optional)
# How To Make It:
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 chopped dark chocolate and butter in a heatproof bowl set over a pot of barely simmering water, stirring until completely smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval. Let the mixture cool slightly.
03 - In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract vigorously until the mixture turns pale and becomes slightly thickened, about 2 minutes.
04 - Pour the slightly cooled melted chocolate mixture into the egg mixture and stir until fully incorporated and smooth.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, gently fold the dry ingredients into the wet until just combined. Avoid overmixing to keep the brownies tender.
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 top into an even layer.
08 - Bake for 22 to 25 minutes, or until the edges are set and the center still appears slightly soft. A toothpick inserted into the center should come out with moist crumbs attached, not clean.
09 - Allow the brownies to cool completely in the pan on a wire rack before cutting into 12 even squares.
# Expert Tips:
01 -
- The crackly crust on top forms naturally and makes every bite feel like breaking through thin ice into a pool of chocolate.
- Using both granulated and brown sugar gives you edges that caramelize beautifully while the center stays soft enough to leave teeth marks in.
02 -
- A toothpick should come out with moist crumbs clinging to it, not clean, because a clean toothpick means you have gone too far and the brownies will be dry by the time they cool.
- The batter will look thick and almost too rich when you pour it, but that is exactly right, and if it seems thin you probably measured the flour wrong.
03 -
- The secret to that crackly top is whisking the eggs and sugars vigorously until they are pale and thick, so do not rush this step or you will end up with a smooth, sad surface.
- Bake on the shorter end of the time range if you want gooey brownies and on the longer end if you prefer them more set, because even two extra minutes makes a noticeable difference.