Ultimate Fudgy Chocolate Brownies (Printable)
Fudgy brownies with crackly tops and intense chocolate flavor—pure indulgence in every bite.
# What You'll Need:
→ Chocolate & Fats
01 - 7 oz semisweet chocolate, chopped or chips
02 - 4 oz unsalted butter, cut into pieces
→ Sugars
03 - 1 1/4 cups granulated sugar
04 - 1/4 cup packed brown sugar
→ Eggs
05 - 3 large eggs, at room temperature
→ Dry Ingredients
06 - 3/4 cup plus 1 tbsp all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp baking powder
09 - 1/2 tsp salt
→ Optional Mix-ins
10 - 3 1/2 oz chopped walnuts or pecans
11 - 3 1/2 oz semisweet chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
02 - Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and let cool for 5 minutes.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully dissolved and well combined.
04 - Add eggs one at a time, whisking thoroughly after each addition. Continue whisking until the batter becomes glossy, thick, and smooth.
05 - Sift together the flour, cocoa powder, baking powder, and salt into a separate bowl. Gently fold the dry mixture into the chocolate batter using a spatula, mixing until just incorporated. Do not overmix.
06 - If desired, gently fold chopped nuts or additional chocolate chips into the batter until evenly distributed.
07 - Pour the batter into the prepared pan and spread evenly. Smooth the surface with a spatula to ensure uniform thickness.
08 - Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs clinging to it.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the block out and cut into 12 even squares.
# Expert Tips:
01 -
- That crackly top forms naturally with zero effort, making you look like a pastry genius.
- The double chocolate hit from melted bar chocolate plus cocoa powder creates depth that boxed mixes can never touch.
02 -
- Overmixing once the flour goes in develops gluten and turns fudgy brownies tough and cakey in the wrong way.
- The toothpick test is misleading here: a few moist crumbs mean perfection, while a clean toothpick means you have already overbaked them.
03 -
- Weigh your flour instead of scooping it with a measuring cup because compacted flour is the number one reason brownies turn out dry.
- The batter should look thick and glossy before it goes into the oven, and if it does, you have done everything right.