Fudgy Brownies

Fudgy Brownies

Dense, glossy-topped brownies with a rich chocolate flavor and fudgy, tight crumb.

Total 1 hr Makes 16 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These brownies rely on melted chocolate and butter rather than cocoa alone, giving them a dense, fudgy texture and a crackly top crust. Mixing the sugar vigorously into the eggs helps create that signature shiny crust. They come together in one pot and bake in under 35 minutes, making them a reliable choice for a weeknight treat or potluck dessert.

Ingredients

  • 1 cup cups unsalted butter, cubed
  • 8 ounces bittersweet chocolate, chopped
  • 2 cups cups granulated sugar
  • 4 large eggs
  • 1 tablespoon tablespoons vanilla extract
  • 1 cup cups all-purpose flour
  • 1/2 cup cups unsweetened cocoa powder
  • 1/2 teaspoon teaspoons salt
  • 1/2 teaspoon teaspoons baking powder
  • 1 cup cups semisweet chocolate chips

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the paper.

  2. In a medium saucepan over low heat, melt the butter and chopped bittersweet chocolate together, stirring frequently until smooth.

  3. Remove from heat and whisk in the sugar until fully combined and glossy.

  4. Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and shiny. Whisk in the vanilla extract.

  5. Sift the flour, cocoa powder, salt, and baking powder over the chocolate mixture. Fold with a spatula just until no dry streaks remain, taking care not to overmix.

  6. Fold in the chocolate chips, then pour the batter into the prepared pan and spread into an even layer.

  7. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 32 minutes.

  8. Cool the brownies completely in the pan on a wire rack before lifting out with the parchment overhang and slicing into 16 squares.

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    Fudgy Brownies

    These brownies rely on melted chocolate and butter rather than cocoa alone, giving them a dense, fudgy texture and a crackly top crust. Mixing the sugar vigorously into the eggs helps create that signature shiny crust. They come together in one pot and bake in under 35 minutes, making them a reliable choice for a weeknight treat or potluck dessert.

    1 hr 16 slices 285 cal

    Ingredients

    • 1 cup cups unsalted butter, cubed
    • 8 ounces bittersweet chocolate, chopped
    • 2 cups cups granulated sugar
    • 4 large eggs
    • 1 tablespoon tablespoons vanilla extract
    • 1 cup cups all-purpose flour
    • 1/2 cup cups unsweetened cocoa powder
    • 1/2 teaspoon teaspoons salt
    • 1/2 teaspoon teaspoons baking powder
    • 1 cup cups semisweet chocolate chips

    Method

    1. 1

      Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the paper.

    2. 2

      In a medium saucepan over low heat, melt the butter and chopped bittersweet chocolate together, stirring frequently until smooth.

    3. 3

      Remove from heat and whisk in the sugar until fully combined and glossy.

    4. 4

      Add the eggs one at a time, whisking vigorously after each addition until the batter is thick and shiny. Whisk in the vanilla extract.

    5. 5

      Sift the flour, cocoa powder, salt, and baking powder over the chocolate mixture. Fold with a spatula just until no dry streaks remain, taking care not to overmix.

    6. 6

      Fold in the chocolate chips, then pour the batter into the prepared pan and spread into an even layer.

    7. 7

      Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 32 minutes.

    8. 8

      Cool the brownies completely in the pan on a wire rack before lifting out with the parchment overhang and slicing into 16 squares.