Ultimate Fudgy Chocolate Brownies (Printable)
Intensely chocolatey, fudgy brownies with a crackly top—pure chocolate indulgence in every bite.
# What you'll need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon salt
04 - 1 cup granulated sugar
05 - ½ cup packed brown sugar
→ Wet Ingredients
06 - 1 cup unsalted butter, melted and slightly cooled
07 - 2 teaspoons pure vanilla extract
08 - 3 large eggs, room temperature
→ Chocolate
09 - 7 oz dark chocolate (60–70% cacao), chopped
→ Optional Add-Ins
10 - 1 cup chopped walnuts or pecans (optional)
# How to make it:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly distributed.
03 - In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract, stirring until smooth and well blended.
04 - Add the eggs one at a time, mixing thoroughly after each addition until the mixture is glossy and emulsified.
05 - Gently fold the dry ingredient mixture into the wet base using a spatula, stirring until just combined. Avoid overmixing to keep the texture tender.
06 - Fold in the chopped dark chocolate and nuts if using, reserving a small handful of each for the top.
07 - Pour the batter into the prepared baking pan and spread evenly with a spatula, smoothing the surface. Scatter reserved chocolate and nuts over the top.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The center should still feel slightly soft.
09 - Allow the brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into 16 even squares.
# Expert Tips:
01 -
- The crackly top is thin and delicate, giving way to a center so fudgy it practically melts.
- You probably have every ingredient in your kitchen right now, no special shopping required.
- They taste even better the next day, if you can wait that long.
02 -
- Underbaking slightly is always better than overbaking, because the center continues to set as it cools.
- A pinch of espresso powder stirred into the dry ingredients makes the chocolate taste twice as intense without adding any coffee flavor.
03 -
- Toss the chopped chocolate chunks in a teaspoon of flour before folding them in to keep them from sinking to the bottom.
- Use the parchment overhang to lift the entire block out of the pan before cutting for perfectly clean edges on every square.