Desserts & Bakery · Free
Fudgy Chocolate Brownies
Deeply chocolatey brownies with a shiny crackly top and a dense, fudgy center. This one-bowl recipe is nearly foolproof and needs no mixer.
****+
Prep 15 min · Cook 30 min
Method
Position a rack in the center of the oven and heat the oven to 350 degrees F. Line an 8-inch square metal pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out later.
Put the butter and chopped chocolate in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 90 seconds total; let it cool for 5 minutes so it does not cook the eggs.
Add both sugars to the warm chocolate and whisk hard for about 1 minute. This dissolves the sugar slightly and is the key to a shiny, crackly top.
Crack in the eggs one at a time and add the vanilla, whisking vigorously for another full minute until the batter looks glossy and slightly thickened.
Set a fine sieve over the bowl and sift in the flour, cocoa powder, and salt. Sifting removes lumps of cocoa that are hard to mix out later.
Switch to a rubber spatula and fold gently just until no dry streaks remain; overmixing makes brownies cakey, so stop as soon as the flour disappears.
Fold in the chocolate chips if using, then scrape the batter into the pan and smooth the top into the corners with the spatula.
Bake for 28 to 32 minutes. The brownies are done when the top looks set and a toothpick inserted 1 inch from the edge comes out with a few moist crumbs, not wet batter.
Set the pan on a wire rack and cool completely, at least 1 hour. Warm brownies fall apart, and the fudgy texture only sets as they cool.
Use the parchment overhang to lift the block out, then cut into 16 squares with a knife wiped clean between cuts for neat edges.
Chef's tips
- For extra-clean slices, chill the cooled block in the fridge for 30 minutes before cutting.
- Weigh the flour if you can; a heavy hand with cups is the most common reason brownies turn out dry and cakey.
- An 8-inch pan gives thick brownies. If you only have a 9-inch pan, start checking for doneness about 4 minutes early.
Cooking times vary by equipment -- cook to temperature and to taste.
