Fudge Brownies
Dive into the ultimate chocolate experience with these incredibly rich and fudgy brownies. Boasting a dense, chewy center and a picture-perfect crackly top, this simple recipe is a guaranteed crowd-pleaser for any occasion.
For 16 servings
8 steps. 30 minutes total.
- 1
Preheat your oven to 350°F (175°C)
- a.Grease an 8x8 inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. This will act as a sling to easily lift the brownies out later.
- 2
Step 2
- a.In a medium, heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and chopped semi-sweet chocolate. Stir until smooth and fully combined. Remove from heat and let it cool for about 5 minutes until it's warm, not hot.
- 3
Whisk the granulated sugar into the warm chocolate mixture
- a.Add the room temperature eggs one at a time, whisking vigorously for about 1 minute after each addition until the batter is thick, glossy, and pale. Stir in the vanilla extract. This vigorous whisking is key for a crackly top.
- 4
Step 4
- a.In a separate small bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt to combine.
- 5
Step 5
- a.Using a rubber spatula, gently fold the dry ingredients into the wet chocolate mixture until just a few streaks of flour remain. Do not overmix. Fold in the chocolate chips.
- 6
Step 6
- a.Pour the batter into the prepared pan and spread it into an even layer with the spatula.
- 7
Bake for 28-32 minutes
- a.The edges should look set and the center should be slightly soft. A wooden toothpick inserted into the center should come out with moist, fudgy crumbs, not wet batter.
- 8
Step 8
- a.Place the pan on a wire rack and let the brownies cool completely in the pan, for at least 2 hours. This step is crucial for them to set properly and for clean cuts. Once cooled, use the parchment sling to lift them out and slice into 16 squares.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use a good quality chocolate bar (around 60-70% cacao) instead of chocolate chips for the melted portion.
- 2Do not overbake! The key to a fudgy brownie is a slightly underdone center. They will continue to set as they cool.
- 3Ensure your eggs are at room temperature. They emulsify better into the batter, creating a smoother, more uniform texture.
- 4For extra clean cuts, chill the cooled brownies in the refrigerator for 30 minutes before slicing with a large, sharp knife. Wipe the knife clean between cuts.
- 5To get that perfect shiny, crackly top, make sure to whisk the sugar and eggs very well until the mixture is thick and pale.
- 6Sifting the cocoa powder prevents lumps and ensures it incorporates smoothly into the batter.
Adapt it for your goals.
Add Nuts
Fold in 3/4 cup of toasted walnuts or pecans along with the chocolate chips for a classic crunchy texture.
Espresso BoostEspresso Boost
Add 1 teaspoon of instant espresso powder with the dry ingredients to intensify the chocolate flavor without making it taste like coffee.
Salted Caramel SwirlSalted Caramel Swirl
After pouring the batter into the pan, drop spoonfuls of thick salted caramel sauce on top and gently swirl with a knife before baking.
Different ChipsDifferent Chips
Substitute the semi-sweet chocolate chips with peanut butter chips, white chocolate chips, or butterscotch chips for a different flavor profile.
Why this is on our healthy list.
Mood Booster
Dark chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood and promote feelings of well-being.
Source of Antioxidants
Cocoa and dark chocolate are rich in flavonoids, a type of antioxidant that helps protect the body from damage caused by free radicals.
Frequently asked questions
Each brownie, based on this recipe making 16 servings, contains approximately 221 calories. This can vary slightly depending on the specific brands of ingredients used.