Fudgy Brownies
The fudgy-versus-cakey divide comes down to fat-to-flour ratio — more butter and less flour keeps brownies dense and glossy. Melt the butter with the chocolate, not separately, and beat the eggs and sugar until thick and pale for that signature crackly top. A toothpick should come out with moist crumbs, not clean.
Dessert • 35 min
Ingredients
- ¾ cup (1½ sticks) unsalted butter
- 8 ounces bittersweet chocolate (60–70% cacao), chopped
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ¾ cup (95g) all-purpose flour
- ½ cup (45g) Dutch-process cocoa powder
- ½ teaspoon kosher salt
- Flaky sea salt, for topping
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Steps
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
- In a medium saucepan over low heat, melt the butter. Remove from heat and add the chopped chocolate. Let sit for 1 minute, then stir until smooth. Alternatively, microwave butter and chocolate in 30-second bursts, stirring between each.
- Whisk both sugars into the warm chocolate mixture. Add eggs one at a time, beating vigorously after each — the batter should look glossy and pull away from the sides of the bowl. Stir in vanilla.
- Sift the flour, cocoa powder, and salt together over the batter. Fold with a rubber spatula until just combined — no white streaks remain. Do not overmix.
- Scrape batter into the prepared pan and smooth the top. Sprinkle with flaky salt. Bake until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), 22–26 minutes. Cool completely in the pan before lifting out and slicing.
Tips & Variations
Make Ahead
Brownies keep well. Bake up to 2 days ahead and store at room temperature. The texture actually improves overnight as the chocolate sets.
Storage
Store in an airtight container at room temperature for up to 4 days. Refrigerate for a fudgier texture for up to a week. Freeze in a single layer, then stack with parchment between layers, for up to 3 months.
Substitutions
Semisweet chocolate works but the brownies will be sweeter — reduce granulated sugar by 2 tablespoons. For espresso brownies, add 1 teaspoon instant espresso powder with the sugars. Fold in ½ cup toasted walnuts or pecans at the end if you like nuts in your brownies.
Reviews
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