Rich Fudgy Chocolate Brownies (Printable)
Decadent dark chocolate brownies with a perfect balance of fudgy center and crackly top - a classic American dessert treat.
# What You'll Need:
→ Chocolate & Fats
01 - 7 oz dark chocolate (60-70% cocoa), chopped
02 - 2/3 cup unsalted butter, cubed
→ Sugars
03 - 1 1/4 cups granulated sugar
04 - 1/4 cup light brown sugar, packed
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 teaspoon fine sea salt
→ Optional Add-ins
09 - 3.5 oz chopped walnuts or pecans
10 - 3.5 oz dark or milk chocolate chips
# How To Make It:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over a saucepan of gently simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in the granulated and brown sugars until well combined.
04 - Add the eggs, one at a time, whisking well after each addition until glossy and smooth.
05 - Sift in the flour, cocoa powder, and salt. Gently fold with a spatula just until no streaks of flour remain.
06 - Fold in nuts and/or chocolate chips, if using.
07 - Pour the batter into the prepared pan and smooth the top.
08 - Bake for 28-32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out and cutting into squares.
# Expert Suggestions:
01 -
- The contrast between the shiny, crackly top and the dense, fudgy interior creates this perfect textural experience that store-bought brownies simply cannot touch.
- These brownies have this wonderful versatility where they can be dressed up with ice cream for guests or wrapped in parchment for lunchboxes, becoming whatever kind of comfort the moment calls for.
02 -
- Underbaking is actually your friend with brownies, as that toothpick should have moist crumbs clinging to it, not come out completely clean, unless you prefer cake-like results.
- Refrigerating the brownies for an hour after they cool to room temperature makes them easier to cut into clean squares, a trick I learned after years of messy, crumbly edges.
03 -
- Adding 1 teaspoon of instant espresso powder to the batter doesnt make the brownies taste like coffee, but rather amplifies the chocolate flavor in a way that feels almost magical.
- Lining your pan with parchment paper then lightly spraying the paper with cooking spray ensures absolutely nothing sticks, even in those troublesome corners where brownies love to cling.