Rich Dense Fudge Brownies (Printable version)

Rich, dense brownies with a crackly top and gooey chocolate center, ideal for chocolate lovers.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - ½ teaspoon salt
04 - 1 teaspoon baking powder

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - ½ cup packed light brown sugar
08 - 4 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract

→ Chocolate

10 - 7 oz dark chocolate (60–70% cocoa), chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper.
02 - Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl. Set aside.
03 - Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
04 - Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
05 - Gently melt chopped dark chocolate using a microwave or double boiler. Allow to cool slightly, then whisk into the wet mixture.
06 - Using a spatula, fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
07 - Spread batter evenly into prepared baking pan.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack before slicing.

# Expert advice:

01 -
  • They're impossibly fudgy in the center with a sophisticated crackly top that looks like you went to pastry school
  • The combination of cocoa powder and melted dark chocolate creates this depth of flavor that regular brownies just can't touch
  • Ready to eat in under an hour, but somehow taste like you spent all day on them
02 -
  • The toothpick test is everything. Those moist crumbs are the difference between fudgy and dry. Overbake by just 2 minutes and you'll taste the difference.
  • Room temperature eggs aren't just a suggestion—they actually emulsify better with the sugars and butter, creating a finer crumb structure that feels more luxurious on your tongue.
  • Don't skip cooling completely before cutting. I learned this after cutting warm brownies and ending up with beautiful soup instead of beautiful squares.
03 -
  • Use a kitchen scale for the flour and cocoa powder if you have one—volume measurements can vary, but weight is always exact, and exact is what creates consistent fudginess
  • If your kitchen is very warm when you're baking, chill your batter in the fridge for 15 minutes before spreading it in the pan—this helps prevent the edges from drying out

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