Fudgy Chocolate Brownie Squares (Print View)
Rich fudgy chocolate brownies with crackly top, moist center, and deep chocolate flavor in every bite.
# What You'll Need:
→ Wet Ingredients
01 - 10.5 tablespoons (about 150 g) unsalted butter
02 - 7 ounces (200 g) dark chocolate (at least 60% cocoa), chopped
03 - ½ cup (100 g) granulated sugar
04 - ½ cup packed (100 g) light brown sugar
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - ¾ cup (90 g) all-purpose flour
08 - ¼ cup (30 g) unsweetened cocoa powder
09 - ½ teaspoon fine salt
→ Optional Add-Ins
10 - ½ cup (60 g) chopped walnuts or pecans
11 - ½ cup (75 g) dark chocolate chips
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chopped dark chocolate, stirring gently until completely melted and smooth. Remove from heat and let cool for about 5 minutes.
03 - Pour the granulated sugar and light brown sugar into the melted chocolate mixture. Whisk until fully incorporated and the mixture looks glossy.
04 - Add the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and emulsified. Stir in the vanilla extract.
05 - Sift the all-purpose flour, cocoa powder, and salt directly into the batter. Using a spatula, fold the dry ingredients in gently until just combined. Be careful not to overmix, as this will make the brownies tough.
06 - If using, fold the chopped nuts and dark chocolate chips into the batter with a few light strokes.
07 - Pour the batter into the prepared baking pan and spread it into an even layer using a spatula. Smooth the surface to ensure uniform baking.
08 - Bake for 22 to 25 minutes. The brownies are done when the top is set and slightly crackly, but the center still has a gentle jiggle. Avoid overbaking for the best fudgy texture.
09 - Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the block out and slice into 12 even squares.
# Expert Suggestions:
01 -
- That crackly paper thin top crust is honestly the hardest thing to resist pulling off with your fingers before anyone sees the pan.
- The center stays so dense and fudgy that it borders on truffle territory, which is exactly where you want to live.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns fudgy brownies into something disappointingly cake-like so stop folding early.
- That slight jiggle in the center when you pull the pan from the oven is your best indicator that the texture inside will be perfectly dense and moist once cooled.
03 -
- Use the parchment paper overhang as handles to lift the entire block of brownies out of the pan before cutting so you get clean even squares every time.
- A plastic knife cuts through brownies more cleanly than a metal one because the batter is less likely to stick to it.