The Ultimate Fudgy Chocolate Brownie
Let's be honest, brownies are personal. Some people love cakey brownies, others prefer fudgy. This recipe firmly lands in the fudgy, dense, intensely chocolatey camp! The kind with a crackly, paper thin top that shatters slightly when you bite in, revealing a moist, mellowed interior that's almost truffle like, The Ultimate Fudgy Chocolate Brownie!
Equipment
- countertop mixer/hand mixer
- measuring cups
- measuring spoons
- baking scale
- bowls
- silicone spatula
- wire rack
- baking pan 9x9
- Parchment paper
Ingredients
- ¾ cup unsalted butter(170g)
- 8 ounce dark chocolate chip 60-70% cocoa
- 1 cup granulated sugar(200g)
- ½ cup brown sugar(100g) light or dark
- 3 lg eggs room temperature
- 2 teaspoon vanilla extract pure
- ¾ cup all-purpose flour( 95g)
- ⅓ cup Unsweetened cocoa powder(35g)
- ¾ teaspoon salt
- 1 teaspoon espresso powder Optional, but epic
Instructions
- Melt The Chocolate :In a heavy bottom saucepan, melt your chocolate and butter over medium heat for 5 minutes stirring gently in 30 seconds bursts. Let cool for 7-10 minutes.
- Whip the sugars and eggs:In your mixing bowl, whisk together your granulated sugar, brown sugar and eggs. Beat 1-2 minutes until thick and pale, this is how you get that crackling top.
- Combine:Poor the slightly cooled chocolate mixture into the egg mixture. Whisk in vanilla extract.
- Fold in dry ingredients:Sift in your flour, cocoa, salt, espresso powder (if using, please use) to your wet ingredients. Gently fold together until all dry ingredients are fully incorporated. Do not over mix.
- Baking time: Pre-Heat your oven to 350℉(175℃)Pour your chocolatey batter into a parchment lined 9x9 baking pan. Bake at 350℉(175℃) for: 22-26 minutes fudgy; 28-30 minutes for a firmer but still rich flavor. The center should jiggle a bit. Cool for 30 minutes before cutting. The hardest step!
Notes
Pro Tips For Better Results:
- Use both chocolate and cocoa powder: Why It Works, melted chocolate provides richness; Cocoa powder adds concentrated flavor without the extra fat.
- Whisk eggs and sugar thoroughly: Why It Works, properly whisked eggs & sugar creates that signature crackly paper thin top crust.
- Underbake slightly: Why It Works, brownies continue baking as they cool, pull them out of the oven when a toothpick comes out with moist crumbs on it.
- Cool completely before cutting: Why It Works, fudgy brownies need time to set; cutting warm leads to a gooey mess(delicious, but messy Lol).Why Oven Thermometer Are a Baker’s Best Friend.