Ultimate Fudgy Brownies (Print Page)

Rich, fudgy chocolate brownies with a crackly top and intense cocoa flavor—pure indulgence in every bite.

# What You Need:

→ Chocolate & Fats

01 - 7 oz semisweet chocolate, chopped or chips
02 - 4.2 oz unsalted butter, cut into pieces

→ Sugars

03 - 1 1/4 cups granulated sugar
04 - 1/4 cup packed brown sugar

→ Eggs

05 - 3 large eggs, at room temperature

→ Dry Ingredients

06 - 3/4 cup plus 1 tbsp all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp baking powder
09 - 1/2 tsp salt

→ Optional Mix-ins

10 - 3.5 oz chopped walnuts or pecans
11 - 3.5 oz chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposing sides for easy removal.
02 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter, stirring gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Pour the granulated sugar and brown sugar into the melted chocolate mixture. Whisk vigorously until fully blended and no sugar granules remain visible.
04 - Add eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter turns glossy, thick, and well emulsified.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, fold the dry ingredients in gently until just incorporated. Stop mixing as soon as no dry streaks remain.
06 - If desired, fold in the chopped walnuts, pecans, or chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan. Use an offset spatula to spread it evenly and smooth the surface.
08 - Bake on the center rack for 28 to 32 minutes. Test for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs clinging to it, not wet batter.
09 - Transfer the pan to a wire rack and let the brownies cool completely. Once fully set, lift them out using the parchment overhang and cut into 12 even squares.

# Expert Tips:

01 -
  • That crackly top is practically guaranteed, no fancy technique required.
  • The double hit of melted chocolate and cocoa powder makes these deeply, almost absurdly fudgy.
  • They come together in one bowl with zero electric mixer drama.
02 -
  • Underbaking slightly is always better than overbaking. They will continue to set as they cool in the pan.
  • The toothpick test is misleading if you hit a chocolate chip, so test in two or three spots to be sure.
  • A teaspoon of instant espresso powder stirred into the melted chocolate deepens the flavor without tasting like coffee.
03 -
  • The batter should look thick and glossy when properly mixed. If it looks runny, you may have overmixed or measured your flour light.
  • Lightly toast your nuts in a dry pan before folding them in. It takes two extra minutes and makes a huge difference in flavor.

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