Fudgy Chocolate Brownie Squares (Print Version)
Rich fudgy chocolate squares with crackly top and moist, indulgent center.
# What You Need:
→ Wet Ingredients
01 - 10.5 tablespoons (about 150 g) unsalted butter
02 - 7 ounces (200 g) dark chocolate (at least 60% cocoa), chopped
03 - ½ cup (100 g) granulated sugar
04 - ½ cup packed (100 g) light brown sugar
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - ¾ cup (90 g) all-purpose flour
08 - ¼ cup (30 g) unsweetened cocoa powder
09 - ½ teaspoon fine salt
→ Optional Add-Ins
10 - ½ cup (60 g) chopped walnuts or pecans
11 - ½ cup (75 g) dark chocolate chips
# How-To:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chopped dark chocolate, stirring gently until completely melted and smooth. Remove from heat and let cool for about 5 minutes.
03 - Add the granulated sugar and light brown sugar to the chocolate mixture. Whisk until fully combined and the mixture appears glossy.
04 - Crack in the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and well emulsified. Stir in the vanilla extract.
05 - Sift the flour, cocoa powder, and salt together directly into the batter. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
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 use a spatula to smooth the surface into an even layer.
08 - Bake for 22 to 25 minutes, or until the top is set and slightly crackled with a gentle jiggle remaining in the center. Avoid overbaking for the best fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, lift them out using the parchment overhang and slice into 12 even squares.
# Expert Advice:
01 -
- The crackly top forms naturally without any special technique, just the right ratio of sugar to eggs.
- They taste even better on day two, which means you can bake them ahead for a gathering without stress.
02 -
- Underbaking slightly is the single most important thing you can do for a fudgy texture, because the center continues cooking as it cools in the pan.
- Adding half a teaspoon of espresso powder to the dry ingredients deepens the chocolate flavor without making the brownies taste like coffee.
03 -
- Let the melted chocolate cool for at least five minutes before adding eggs, because scrambled brownie batter is a sad surprise you do not want.
- Tap the filled pan firmly on the counter once or twice before baking to release trapped air bubbles that cause uneven surfaces.