Fudgy Chocolate Brownies
Fudgy Chocolate Brownies
These brownies are for serious chocolate lovers. Intensely fudgy with a crackly top and gooey center, they're everything a brownie should be. The secret is the high ratio of chocolate and butter to flour, plus slightly underbaking so the center stays dense and fudgy. One batch is never enough.
Ingredients
- 8 oz bittersweet or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven: Preheat to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease.
- Melt chocolate and butter: Combine chocolate and butter in a heatproof bowl. Microwave in 30-second intervals, stirring between, until smooth. Let cool slightly.
- Add sugar: Whisk sugar into chocolate mixture until combined.
- Add eggs: Whisk in eggs one at a time, then vanilla. Beat vigorously for about 1 minute to create that shiny, crackly top.
- Add dry ingredients: Sift cocoa, flour, and salt over the batter. Fold gently until just combined. Fold in chocolate chips if using.
- Bake: Pour batter into prepared pan and spread evenly. Bake 22-25 minutes until top is set but a toothpick comes out with moist crumbs (not wet batter).
- Cool and cut: Let cool completely in pan before lifting out and cutting into squares.
Chef's Tips
- Don't overbake - the brownies continue cooking as they cool.
- Use high-quality chocolate for the best flavor.
- Beating the eggs well creates the signature crackly top.
- Chill brownies before cutting for cleaner slices.
- Store in an airtight container at room temperature for up to 4 days.