Ultimate Fudgy Chocolate Brownies (Printable)
Fudgy, crackly-topped chocolate brownies that are rich, gooey, and utterly irresistible.
# What You Need:
→ Chocolate & Fats
01 - 7 ounces semisweet chocolate, chopped or chips
02 - 4.2 ounces (1/2 cup plus 2 tablespoons) unsalted butter, cut into pieces
→ Sugars
03 - 1 1/4 cups granulated sugar
04 - 1/4 cup packed brown sugar
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup plus 1 tablespoon all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
→ Optional Mix-ins
10 - 3.5 ounces chopped walnuts or pecans
11 - 3.5 ounces semisweet chocolate chips
# Directions:
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 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter, stirring gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Pour the granulated sugar and brown sugar into the melted chocolate mixture. Whisk vigorously until both sugars are fully dissolved and the mixture appears uniform.
04 - Crack in the eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter becomes glossy, thick, and slightly aerated.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, fold the dry ingredients in gently until just incorporated — a few streaks of flour are fine. Do not overmix.
06 - If using, fold in the chopped nuts and chocolate chips with a few gentle strokes to distribute evenly throughout the batter.
07 - Pour the batter into the prepared baking pan and spread it into an even layer using an offset spatula, ensuring it reaches all corners.
08 - Bake on the center rack for 28 to 32 minutes. The brownies are done when the edges have pulled away slightly, the center is just set, and a toothpick inserted in the middle comes out with a few moist crumbs clinging to it.
09 - Let the brownies cool completely in the pan set on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Expert Tips:
01 -
- The crackly top happens naturally when you melt the chocolate and butter slowly, no fancy tricks required.
- They walk that impossible line between gooey and structured, so they hold their shape but melt on your tongue.
02 -
- A toothpick should come out with a few moist crumbs attached, not wet batter and not completely clean, that is your sweet spot for fudgy perfection.
- Letting the melted chocolate cool slightly before adding eggs prevents the eggs from scrambling into invisible lumps that ruin the texture.
03 -
- Line the pan with parchment paper in both directions, creating a cross, so every side releases cleanly without tearing the edges.
- Cut the brownies with a knife warmed under hot water and wiped dry between each slice for bakery worthy squares.