Description
Rich, fudgy chocolate brownies with a crackly top and dense, gooey interior.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter
- 8 oz (225 g) semisweet or bittersweet chocolate, chopped or chips
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup (95 g) all‑purpose flour
- 1/2 tsp salt
- 1/2 cup (45 g) unsweetened cocoa powder
- Optional: 1 cup chopped nuts (walnuts, pecans), or chocolate chunks
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8″ (20×20 cm) baking pan with parchment, leaving overhang.
- In a heat‑proof bowl set over simmering water or in microwave, melt butter and chocolate until smooth, stirring.
- Remove from heat; whisk in sugar until glossy.
- Add eggs one at a time, whisking well after each, then stir in vanilla.
- Sift in flour, cocoa powder, and salt. Gently fold until just combined—don’t overmix.
- Fold in nuts or chunks if using.
- Pour batter into prepared pan, smoothing the top.
- Bake 25–30 minutes until edges are set but center still looks slightly underbaked (a toothpick should show moist crumbs).
- Cool completely in pan on a wire rack before lifting out; slice into 16 squares.
- Optional: Sprinkle with flaky sea salt before serving.
Notes
- For extra fudgy texture, slightly underbake—pull when the center jiggles gently.
- Use quality chocolate for best flavor.
- Let brownies cool fully before cutting to get clean slices.
- Swap half the sugar for brown sugar for deeper caramel notes.
- Store in an airtight container at room temperature for up to 4 days—or freeze baked squares for up to 3 months.
Nutrition
- Serving Size: 1 square (1/16 batch)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg