Fudgy Chocolate Brownie Squares (Printable)
Rich fudgy chocolate brownies with crackly tops and a moist, indulgent interior.
# What You'll Need:
→ Wet Ingredients
01 - 2/3 cup (150 g) unsalted butter
02 - 7 oz (200 g) dark chocolate (at least 60% cocoa), chopped
03 - 2/3 cup (125 g) granulated sugar
04 - 1/2 cup (100 g) packed light brown sugar
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 cup (30 g) unsweetened cocoa powder
09 - 1/2 teaspoon fine salt
→ Optional Add-Ins
10 - 1/2 cup (60 g) chopped walnuts or pecans
11 - 1/2 cup (75 g) dark chocolate chips
# How to Cook:
01 - Preheat the oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped dark chocolate together, stirring occasionally until completely smooth. Remove from heat and let the mixture cool slightly for about 5 minutes.
03 - Add both the granulated sugar and light brown sugar to the chocolate mixture. Whisk thoroughly until well combined and the mixture appears glossy.
04 - Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the vanilla extract until the batter is smooth and uniform.
05 - Sift the all-purpose flour, unsweetened cocoa powder, and fine salt together directly into the batter. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Take care not to overmix, as this can produce a tougher crumb.
06 - If using, fold in the chopped walnuts or pecans and dark chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer, smoothing the surface.
08 - Bake for 22 to 25 minutes, or until the top is set and slightly crackly while the center still has a gentle jiggle. Avoid overbaking for the best fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack before using the parchment overhang to lift them out. Slice into 12 even squares.
# Expert Advice:
01 -
- That crackly top forms all on its own, no fancy tricks required, and it shatters beautifully between your teeth.
- The center stays so fudgy and moist that you will catch yourself sneaking back to the pan for just one more sliver.
02 -
- Overbaking by even two minutes is the difference between fudgy and dry, so pull them out when the center still wobbles slightly.
- Folding the dry ingredients too aggressively stirs out all the air you built up and makes the texture dense in a bad way.
03 -
- A teaspoon of espresso powder dissolved into the melted chocolate adds a depth that makes people close their eyes when they take a bite.
- Chill the brownies in the fridge for an hour before slicing and you will get the cleanest, sharpest edges you have ever seen.