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A stack of fudgy brownies with shiny crackly tops and dense, glossy chocolate centers

Fudgy Brownies

Rich, dense fudgy brownies made with melted chocolate and cocoa, with a shiny crackly top and chewy edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Chocolate base
  • 6 ounces bittersweet chocolate 60 to 70 percent cacao, finely chopped (170 g)
  • 1/2 cup unsalted butter 1 stick, cut into pieces (113 g)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup light brown sugar packed (50 g)
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
Dry ingredients
  • 1/4 cup unsweetened cocoa powder (20 g)
  • 3/4 cup all-purpose flour spooned and leveled (95 g)
  • 1/2 teaspoon fine salt
  • 1 teaspoon instant espresso powder optional
  • 1/2 cup semisweet chocolate chips (85 g)

Method
 

Make the batter
  1. Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving an overhang on two sides.
  2. Melt the chopped chocolate and butter together in a large heatproof bowl in the microwave in 30-second bursts, stirring between each, until smooth.
  3. While the mixture is hot, whisk in the granulated sugar and brown sugar for 30 seconds.
  4. Whisk in the eggs one at a time, then the vanilla. Whisk briskly for 1 full minute until thick and glossy.
  5. Sift the cocoa powder, flour, salt and espresso powder over the batter and fold gently until no dry streaks remain. Fold in the chocolate chips.
Bake and cool
  1. Spread the batter in the pan and bake for 28 to 32 minutes, until the top is shiny and set and a toothpick inserted 1 inch from the edge comes out clean, with moist crumbs in the center.
  2. Cool in the pan on a wire rack for at least 1 hour, then lift out and cut into 16 squares.

Notes

Clean slices: Chill the cooled brownies for 30 minutes and wipe the knife between cuts.
Storage: Keep airtight at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months.
Nutrition is an estimate per brownie.