Fudgy Chocolate Brownies

The smell of melting chocolate and butter still takes me back to my tiny first apartment, where the oven was always slightly off and I learned everything by trial and error. These brownies became my go-to for everything from bad days to celebrations, mostly because they are impossible to mess up and even better the next morning.

My sister once drove two hours in the rain just because I mentioned I had a fresh batch cooling on the counter. We ate them straight from the pan with forks while standing in the kitchen, talking about everything and nothing until we were too full to move.

Ingredients

• 170 g (6 oz) semi-sweet chocolate: Chopping it yourself helps it melt evenly and creates pockets of pure chocolate intensity throughout
• 115 g (1/2 cup) unsalted butter: Room temperature butter melts more smoothly and prevents seizing when combined with chocolate
• 200 g (1 cup) granulated sugar: Creates that signature crackly top that makes brownies look professionally made
• 50 g (1/4 cup) light brown sugar: Adds moisture and a subtle caramel depth that white sugar alone cannot provide
• 2 large eggs: Room temperature eggs incorporate better and create that fudgy texture we are after
• 1 tsp vanilla extract: Do not skip this, it amplifies the chocolate flavor in ways you will notice immediately
• 80 g (2/3 cup) all-purpose flour: Measured properly, this is just enough to hold everything together without turning cakey
• 30 g (1/4 cup) unsweetened cocoa powder: Sifting this prevents lumps and ensures even distribution
• 1/4 tsp salt: Balances the sweetness and makes chocolate taste more chocolatey
• 100 g (2/3 cup) chopped walnuts or pecans: Optional, but toasted nuts add a lovely crunch and nutty aroma
• 100 g (2/3 cup) chocolate chips: Fold these in at the end for pockets of melted chocolate throughout

Instructions

Preheat and prepare your pan:

Set your oven to 175°C (350°F) and line a 20 cm (8-inch) square baking pan with parchment paper, leaving an overhang on two sides like little handles for easy lifting later.

Melt the chocolate and butter:

Combine the chopped chocolate and butter in a medium saucepan over low heat, stirring constantly until silky smooth. Remove from heat immediately once melted and let it cool for about 5 minutes so it does not cook your eggs.

Whisk in the sugars:

Add both the granulated and brown sugar to the warm chocolate mixture, stirring until completely combined and the mixture looks glossy.

Add the eggs and vanilla:

Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract until the batter looks smooth and glossy.

Fold in the dry ingredients:

Sift together the flour, cocoa powder, and salt directly into the batter, then fold gently with a spatula just until no dry streaks remain.

Add your extras:

If you are using nuts or chocolate chips, fold them in now so they are evenly distributed throughout the batter.

Bake to perfection:

Pour the batter into your prepared pan and smooth the top. Bake for 22 to 28 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.

Cool completely:

Let the brownies cool completely in the pan before using the parchment overhang to lift them out. Cut into 16 squares and try to have some self control.

Save

These became my signature contribution to every potluck and office party, partly because they travel well and mostly because people started requesting them specifically. There is something universally comforting about a really good brownie that breaks down barriers better than almost any other food.

Getting That Perfect Crackly Top

The shiny, crackly crust that forms on top is pure chemistry. When you beat the sugar into the warm butter and chocolate mixture, it creates a meringue-like layer that bakes into that signature crunch.

Choosing Your Chocolate

I have tested everything from expensive baking bars to chocolate chips, and honestly the semi-sweet baking chocolate chopped from bars gives the best results. The chips have stabilizers that prevent them from melting as smoothly.

Making Them Your Own

Once you have mastered the basic recipe, these brownies are a canvas for whatever you are craving. Melted peanut butter swirled on top, dried cherries instead of nuts, or a sprinkle of flaky sea salt right after baking.

• Try adding a teaspoon of instant espresso powder to deepen the chocolate flavor
• Refrigerate the baked brownies overnight for an incredibly dense, fudgy texture
• Always use a sharp knife and wipe it clean between cuts for the neatest squares

Save

There is something deeply satisfying about pulling a perfect batch of brownies from the oven, that glossy top cracking just slightly as it cools. Make them for someone you love, or just keep them all for yourself, I will not tell.

Recipe FAQs

→ What makes brownies fudgy versus cakey?

Fudgy brownies have a higher fat-to-flour ratio and use melted butter rather than creamed butter. The relatively small amount of flour combined with eggs creates a dense, rich texture. Overmixing should be avoided to prevent developing too much gluten, which would make them tough.

→ How do I get the crackly top on brownies?

The crackly top forms when sugar rises to the surface during baking and caramelizes. This happens best when you vigorously beat the eggs into the chocolate-butter mixture, incorporating air. The meringue-like layer creates that signature shiny, crackled crust as it bakes.

→ Can I use cocoa powder instead of melted chocolate?

Yes, but the texture will be slightly different. Melted chocolate contributes both fat and flavor, resulting in denser, richer squares. If using only cocoa powder, increase the butter amount by about 2 tablespoons to maintain the proper fat content for fudgy results.

→ Why should I underbake brownies slightly?

Underbaking by 2-3 minutes ensures a moist, fudgy center. The residual heat continues cooking them as they cool in the pan. A toothpick should come out with moist crumbs rather than clean, indicating perfectly dense, gooey centers without being raw.

→ How should I store brownies for best freshness?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped pieces for 3 months. Bring refrigerated ones to room temperature before serving for the best texture.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. Almond flour also works but creates a slightly denser, more nutty result. Ensure your cocoa powder and chocolate are certified gluten-free.