Fudgy Brownies

When it comes to brownies, we don't mess around. These are the ultimate indulgent treat: rich, fudgy, and moist brownies with a shiny chewy top that will satisfy your chocolate cravings!

Course Dessert

Cuisine American

Keyword Brownies, dessert, Fudgy Brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 336.3kcal

Ingredients

8 oz semi-sweet chocolate bar
¾ cup unsalted butter 12 tablespoon
1¼ cups granulated sugar
2 eggs large size at room temperature
2 teaspoons pure vanilla extract
¼ cup dutch-process cocoa powder or unsweetened natural
¾ cup all-purpose flour spoon & leveled
1 teaspoon salt

US Customary - Metric

Instructions

Position an oven rack in the middle of the oven, and heat to 350°F (177°C), then line an 8-inch pan with parchment paper. Set aside.
Break up the chocolate into chunks. Melt half of it in a microwave-safe bowl in 20-second intervals until they are completely melted.
Add the sugar and butter to a large bowl, then whisk on low speed until well combined or until the mixture is smooth, has lightened in color, and has significantly increased in volume. It should take about 1-2 minutes.
Add the eggs and vanilla extract and whisk until just incorporated. Whisk in the melted chocolate (warm, not hot).
Sift in the cocoa powder, flour, and salt, and add the remaining chopped chocolate. Fold it all together with a rubber spatula or wooden spoon until just combined. The resulting batter will be very thick. Overmixing will make the brownies turn cakey.
Spread the batter evenly into the prepared pan and bake for 20 to 20 minutes. To test for doneness, insert a toothpick into the center of the pan.
Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
Cool completely before removing from the pan so the brownies can be set before cutting into squares.

Notes

Avoid overmixing the batter: even though the batter comes to be very thick, avoid overmixing. It allows air into the batter and makes the brownies turn cakey.
Avoid overbaking: Take the fudgy brownies out of the oven when the edges start pulling away from the pan's edges, but the middle is still gooey.
Let it cool before cutting: Don’t cut the brownies when they are just out of the oven. Allow them to cool at room temperature to get a perfect cut.
Bake at a lower temperature: To keep your brownies fudgy and moist, bake them slightly lower than you would for cakey brownies. A temperature of 350°F (177°C) works well.

Nutrition