Fudge Brownies Chocolatey (Print Version)

Indulgent brownies featuring dark chocolate, with a moist center and crisp top.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking powder

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 4 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract

→ Chocolate

10 - 7 ounces dark chocolate (60-70% cacao), chopped

# Directions:

01 - Set oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper.
02 - Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
03 - In a large bowl, whisk melted butter with granulated and brown sugar until smooth.
04 - Add eggs individually to the sugar mixture, whisking thoroughly after each addition, then stir in vanilla extract.
05 - Gently melt dark chocolate using a microwave or double boiler, let cool slightly, then whisk into the wet mixture.
06 - Fold dry ingredients into wet mixture with a spatula until just combined, avoiding overmixing.
07 - Spread batter evenly in the prepared baking pan.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack before cutting into squares.

# Expert Advice:

01 -
  • These brownies have that coveted contrast—a crispy, crackled top that shatters when you bite down, then melts into fudgy richness beneath. It's the texture combination that keeps people coming back.
  • The cocoa powder mixed with chopped dark chocolate creates an intensity that tastes expensive and restaurant-quality, but costs almost nothing and takes 45 minutes total.
  • They're forgiving enough for beginners but sophisticated enough to impress at a dinner party. No fancy equipment, no strange ingredients—just chocolate magic.
02 -
  • Room temperature eggs are non-negotiable. This isn't a suggestion—cold eggs won't emulsify properly and you'll end up with a separated, odd-textured batter. Take your eggs out 30 minutes ahead.
  • Don't overbake. The toothpick test is your best friend. Even five minutes too long and you've crossed from fudgy to dry. Slightly underbaked is always better than overbaked with brownies—they continue cooking as they cool.
  • Letting them cool completely in the pan isn't boring patience; it's essential structure-building. If you cut too early, they fall apart. Wait until they're completely cool, even if it means waiting until the next day.
03 -
  • The parchment paper hanging over the sides of the pan isn't just for show—it's how you remove brownies without destroying them. Let them cool completely, then use those paper edges to lift the whole slab out and onto a cutting board before cutting into squares.
  • If you want that coveted crackly top, make sure your oven temperature is accurate. Invest in a cheap oven thermometer; most ovens run hot or cold, and this small thing affects everything.
  • The moment you pull these from the oven, the smell will convince you to eat one immediately. Resist for at least 10 minutes while they set up slightly, or you'll burn your mouth and regret it.

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