Fudgy Brownies
Dense, chewy fudgy brownies with a shiny crackly top and rich chocolate flavor
PRINT PINServings 16
INGREDIENTS
Pan and dry mix
- 1 tbsp unsalted butter for greasing
- 1 tbsp cocoa powder for dusting
- 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp fine salt.
Chocolate batter
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp espresso powder optional.
Fold ins
- 1 cup semisweet chocolate chips
- flaky salt for topping optional
- 1/2 cup chopped walnuts optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F and position rack in the middle
- grease and line a 9 inch square pan with parchment leaving overhang
- dust lightly with cocoa
- whisk flour cocoa and salt until uniform.
Make batter and bake
- Melt butter in a saucepan over low heat
- remove from heat and whisk in sugars until glossy
- whisk in eggs and yolk one at a time until batter thickens and turns shiny
- whisk in vanilla and espresso powder
- fold in dry mix just until no dry streaks remain
- fold in chocolate chips and walnuts if using
- spread batter evenly in pan and tap pan to level
- bake until edges are set and a toothpick comes out with moist fudgy crumbs 22 to 28 minutes
- cool fully in pan then lift out and slice.
Notes
1. For extra fudgy texture slightly underbake and cool completely before slicing 2. swap chocolate chips for chopped dark chocolate or add 1 tbsp neutral oil for a softer center 3. use Dutch process cocoa for deeper color or natural cocoa for sharper flavor 4. store airtight at room temperature up to 3 days or freeze up to 2 months
Nutrition
Calories: 240kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g