Fudgy Chocolate Brownies (Printable Version)
Rich fudgy chocolate brownies with crackly crust and gooey center, ready in 40 minutes.
# What You 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
12 - 1/2 cup chocolate chips
# 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 dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between intervals. Let the mixture cool slightly.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture turns pale and slightly thickened.
04 - Pour the melted chocolate mixture into the egg mixture and stir until well incorporated.
05 - Sift flour, cocoa powder, baking powder, and salt directly into the batter. Gently fold with a spatula until just combined, being careful not to overmix.
06 - If desired, fold in chopped nuts and chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and use a spatula to smooth the surface into an even layer.
08 - Bake for 22 to 25 minutes until edges are set but the center remains slightly fudgy. A toothpick inserted into the center should come out with moist crumbs clinging to it.
09 - Allow brownies to cool completely in the pan before slicing into squares.
# Helpful Hints:
01 -
- The crackly crust on top gives way to the most decadent, fudgy interior you will ever bite into.
- It uses both granulated and brown sugar for a depth of sweetness that keeps people coming back for seconds.
- You probably have most of these ingredients in your kitchen right now, no fancy shopping required.
02 -
- Underbaking slightly is always better than overbaking, because brownies continue to cook in the hot pan after you remove them from the oven.
- Sifting the dry ingredients is not optional here, because cocoa powder loves to clump and those lumps will show up in every single bite.
03 -
- Use a piece of parchment paper with overhanging edges as handles to lift the entire slab out of the pan for cleaner, more even slicing.
- Let the melted chocolate cool to lukewarm before combining it with the eggs, because hot chocolate will cook the eggs and create a grainy, unpleasant texture.