Fudgy Chocolate Brownie Squares (Printable View)
Rich fudgy chocolate brownies with crackly tops and a moist, indulgent interior—pure chocolate bliss.
# What You Need:
→ Wet Ingredients
01 - 2/3 cup (1 1/3 sticks) unsalted butter
02 - 7 oz dark chocolate (at least 60% cocoa), chopped
03 - 1/2 cup plus 1 tbsp granulated sugar
04 - 1/2 cup lightly packed light brown sugar
05 - 3 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 tsp fine salt
→ Optional Add-Ins
10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup dark chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped chocolate together, stirring until completely smooth. Remove from heat and let cool slightly for about 5 minutes.
03 - Add both the granulated sugar and light brown sugar to the chocolate mixture. Whisk until well combined and smooth.
04 - Add eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract.
05 - Sift the flour, cocoa powder, and salt together directly into the batter. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
06 - If using, fold in the chopped nuts and/or dark chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
08 - Bake for 22 to 25 minutes, or until the top is set and the edges pull away slightly from the pan. The center should still have a slight jiggle for a fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack before slicing into 12 squares.
# Expert Advice:
01 -
- The crackly top forms naturally when you whisk eggs vigorously into sugar, no special tricks required.
- Slightly underbaking gives you that dense, gooey center that makes people close their eyes on the first bite.
02 -
- Overbaking by even three minutes turns a fudgy brownie into a cakey one, so err on the side of underdone.
- Adding half a teaspoon of espresso powder to the melted chocolate amplifies depth without tasting like coffee at all.
03 -
- Always let the chocolate mixture cool enough that you can comfortably hold your finger against the bottom of the bowl before adding eggs.
- Chilling the baked brownies before cutting gives you cleaner, sharper edges that look bakery worthy.