Fudgy Dark Chocolate Brownies (Printable)
Rich, fudgy chocolate brownies with a crackly crust and gooey center—pure chocolate indulgence in every bite.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 7 oz dark chocolate (at least 60% cocoa), chopped
06 - 2/3 cup unsalted butter, plus extra for greasing
07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
11 - 3/4 cup walnuts or pecans, roughly chopped
12 - 1/2 cup chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x9 inch square baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine the chopped dark chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between intervals. Let the mixture cool slightly.
03 - In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract vigorously until the mixture turns pale and becomes slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture and stir until evenly incorporated.
05 - Sift the flour, cocoa powder, baking powder, and salt directly into the batter. Using a spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this will toughen the texture.
06 - If using, fold in the chopped nuts and chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and use the spatula to smooth the top into an even layer.
08 - Bake for 22 to 25 minutes, or until the edges are fully set and the center still has a slight fudgy wobble. A toothpick inserted into the center should come out with moist crumbs clinging to it, not clean.
09 - Allow the brownies to cool completely in the pan on a wire rack before slicing into 12 even squares.
# Expert Tips:
01 -
- That crackly paper thin crust on top hides a dense, fudgy center that store bought brownies simply cannot replicate.
- The recipe uses mostly pantry staples and comes together in one bowl with zero fancy equipment required.
02 -
- Overbaking is the single biggest enemy of fudgy brownies, so pull them out when the toothpick still has moist crumbs, not when it comes out clean.
- Whisking the eggs and sugar thoroughly before adding the chocolate is what creates that coveted crackly top layer.
03 -
- Line your pan with parchment paper and leave overhang on two sides so you can lift the entire slab out without ever risking a stuck corner.
- A plastic knife cuts through brownies more cleanly than a metal one because it does not drag through the dense crumb as much.