Ultimate Chocolate Brownies (Printable)
Fudgy, crackly-topped chocolate brownies loaded with intense cocoa flavor and ready in just 50 minutes.
# 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
→ 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 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 opposite sides for easy removal.
02 - In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring until completely smooth. Remove from heat and let cool slightly for about 5 minutes.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully combined and no sugar granules remain visible.
04 - Add eggs one at a time, whisking thoroughly after each addition. Continue mixing until the batter becomes glossy, thick, and well emulsified.
05 - Sift together the flour, cocoa powder, baking powder, and salt directly into the chocolate batter. Fold gently with a spatula until just incorporated—do not overmix to keep brownies tender.
06 - Gently fold in chopped nuts or additional chocolate chips if desired, distributing evenly 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 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. Avoid overbaking for the fudgiest texture.
09 - Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Tips:
01 -
- That crackly top shatters like thin glass and gives way to the densest, most chocolate forward interior you will ever encounter.
- The double hit of melted chocolate plus cocoa powder creates a depth that boxed mixes can only dream of achieving.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your fudgy brownies into something disappointingly cakey.
- The toothpick test is deceptive with brownies, a few moist crumbs are perfect, but wet batter means it needs a few more minutes.
03 -
- Use the parchment overhang like handles to lift the entire slab out before cutting, this gives you perfectly straight edges and saves your pan from knife scratches.
- Run your knife under hot water and wipe it dry between each cut for bakery worthy squares that look as good as they taste.