Ultimate Fudgy Chocolate Brownies (Printable Version)
Intensely chocolatey fudgy brownies with crackly tops, loaded with dark chocolate chunks and optional nuts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon salt
04 - 1 cup granulated sugar
05 - ½ cup brown sugar, packed
→ Wet Ingredients
06 - 1 cup unsalted butter, melted and slightly cooled
07 - 2 teaspoons pure vanilla extract
08 - 3 large eggs, room temperature
→ Chocolate
09 - 7 oz dark chocolate (60–70% cacao), chopped
→ Optional Add-Ins
10 - 1 cup walnuts or pecans, chopped (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly distributed.
03 - In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract, stirring until smooth and well blended.
04 - Add the eggs one at a time to the wet mixture, mixing thoroughly after each addition until fully incorporated.
05 - Gently fold the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix, as this can make the brownies tough.
06 - Stir in the chopped dark chocolate and nuts if using, reserving a small handful of each for topping if desired.
07 - Pour the batter into the prepared baking pan and smooth the top evenly with a rubber spatula. Scatter the reserved chocolate and nuts over the surface.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The center should not be wet batter.
09 - Allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 16 even squares.
# Expert Tips:
01 -
- The crackly top happens naturally when you fold the batter just right, and it feels like pure magic every single time.
- Using both granulated and brown sugar gives you a chewy center with caramel depth that store bought mixes can never replicate.
02 -
- Underbaking by just a minute or two is the secret to brownies that stay soft and gooey in the center even after cooling.
- A pinch of espresso powder added to the dry ingredients will make the chocolate taste richer without adding any coffee flavor.
03 -
- Melt the butter in a saucepan, then let it cool while you prep everything else so it is still liquid but will not cook the eggs on contact.
- Chop the dark chocolate into uneven pieces, as the smaller bits melt into the batter while the larger chunks stay as warm, gooey surprises inside each bite.