Ultimate Fudgy Chocolate Brownies (Print Version)
Intensely chocolatey, fudgy brownies with a crackly top and chunks of dark chocolate throughout.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon salt
04 - 1 cup granulated sugar
05 - ½ cup brown sugar, packed
→ Wet Ingredients
06 - 1 cup unsalted butter, melted and slightly cooled
07 - 2 teaspoons pure vanilla extract
08 - 3 large eggs, room temperature
→ Chocolate
09 - 7 oz dark chocolate (60–70% cacao), chopped
→ Optional Add-Ins
10 - 1 cup walnuts or pecans, chopped (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly distributed.
03 - In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract, stirring until smooth and well blended.
04 - Add the eggs one at a time, mixing thoroughly after each addition until the mixture is glossy and homogenous.
05 - Gently fold the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix, as this will affect the fudgy texture.
06 - Fold in the chopped dark chocolate and nuts if using, reserving a small handful of each for the top.
07 - Pour the batter into the prepared baking pan and spread evenly using a rubber spatula. Scatter the reserved chocolate and nuts over the surface.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached but not wet batter.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 16 squares.
# Expert Hints:
01 -
- That crackly top is pure theater and it happens almost on its own.
- They walk the line between fudgy and cakey in a way that disappears from the pan within hours.
02 -
- Slightly underbaking is your best friend here because they continue to set as they cool and nobody enjoys dry brownies.
- A pinch of espresso powder stirred into the dry ingredients will make the chocolate taste deeper without adding any coffee flavor.
03 -
- Toss your chopped chocolate and nuts in a teaspoon of flour before folding them in to prevent them all from sinking to the bottom.
- The crackly top forms from vigorous egg and sugar mixing so do not be shy when stirring those together.