Fudgy Brownies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: brownies

Calories: 306kcal

Author: Becky Hardin

These rich, fudgy brownies are made with real dark chocolate and cocoa powder for the ultimate chewy texture and glossy top!

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US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Hand Mixer

Ingredients

8 ounces dark chocolate chunks divided*
10 tablespoons unsalted butter melted and slightly cooled (1¼ sticks)
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder **
½ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
Melt 4 ounces of the chocolate in the microwave in 20-second intervals. Set aside to cool.
8 ounces dark chocolate chunks
In a large bowl, beat the butter and sugar with an electric hand mixer until well combined. Add eggs and vanilla and beat for 1-2 minutes, until fluffy and light in color.
10 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
Whisk in the melted chocolate, then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to over mix as this will cause the brownies to be more cake-like in texture.
¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon kosher salt
Fold in the remaining chocolate chunks, then transfer the batter to the prepared baking pan.
Bake for 20-25 minutes, then remove to cool completely.

Video

Notes

*Dark chocolate will yield the fudgiest, most indulgent brownies, but you can use whatever chocolate you prefer. I used Callebaut dark chocolate chunks.

**You can use any type of cocoa powder you prefer, as long as it's unsweetened. For a more natural taste, try natural cocoa powder. For a smoother taste, try Dutch-process. For an Oreo-like richness, try black cocoa powder.

Tips:

Measure the flour using a kitchen scale or the spoon-and-level method to avoid adding too much flour, which could make these brownies cakey.
Be sure to fold the ingredients instead of over-mixing. When you mix too much, too much air gets incorporated into the batter, and the brownies will be more cake-like.
Check on your brownies while they’re baking. You don’t want to overcook them. So be sure to remove them when the edges start to get slightly crispy.
Feel free to sprinkle powdered sugar on top of these brownies as an added touch. Some people like to add a caramel drizzle on top.

Storage: Store fudgy brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition