Fudgy Chocolate Brownie Squares (Printable View)
Rich, fudgy chocolate squares with a crackly top and irresistibly moist center—pure chocolate indulgence.
# What You’ll Need:
→ Wet Ingredients
01 - 2/3 cup (10.5 tbsp) unsalted butter
02 - 7 oz dark chocolate (at least 60% cocoa), chopped
03 - 1/2 cup plus 1 tbsp granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 3 large eggs
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 3/4 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/2 tsp fine salt
→ Optional Add-Ins
10 - 1/2 cup chopped walnuts or pecans
11 - 1/2 cup dark chocolate chips
# Cooking Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chopped dark chocolate together, stirring gently until completely smooth. Remove from heat and let cool for about 5 minutes.
03 - Add the granulated sugar and light brown sugar to the melted chocolate mixture. Whisk until well blended and smooth.
04 - Add eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract until the mixture is glossy and homogeneous.
05 - Sift the all-purpose flour, unsweetened cocoa powder, and fine salt together directly into the wet mixture. Using a spatula, fold gently until just combined — avoid overmixing to keep the texture tender.
06 - If desired, fold in the chopped walnuts or pecans and dark chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and spread evenly. Smooth the surface with a spatula for a uniform layer.
08 - Bake for 22 to 25 minutes, or until the top is set and slightly crackled while the center retains a gentle jiggle. Avoid overbaking for the best fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully set, lift out using the parchment overhang and cut into 12 even squares.
# Expert Tips:
01 -
- The crackly top forms naturally when you whisk the eggs properly, no special tricks needed.
- These stay moist for days if you can resist eating them all at once.
- You probably have every ingredient in your kitchen right now.
02 -
- Underbaking slightly is the secret to fudgy centers, if a toothpick comes out totally clean you went too far.
- Letting the melted chocolate cool before adding eggs prevents scrambled brownie batter, a mistake I will never make again.
03 -
- Use the parchment overhang as handles to lift the entire block out before slicing for the cleanest cuts.
- A plastic knife cuts through brownies better than any metal one because the batter does not stick to it.