Dark Chocolate Fudge Brownies
Servings 16
Ingredients
- 170g dark chocolate (70% cacao) chopped
- 113g unsalted butter
- 200g granulated sugar
- 100g packed brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 90g all-purpose flour
- 30g Dutch-process cocoa powder
- 1/2 tsp salt
- 85g dark chocolate chips optional
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9x9-inch baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
- In a heatproof bowl over a saucepan of barely simmering water, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool for 5 minutes. You can also do this in the microwave in 30-second bursts.
- Whisk the granulated sugar and brown sugar into the chocolate mixture until fully combined.
- Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. The batter should look glossy and slightly thickened.
- Sift the flour, cocoa powder, and salt directly into the bowl. Use a rubber spatula to fold until just combined — stop as soon as no dry streaks remain. Do not overmix. Fold in the chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (not wet batter). The center should still look slightly underdone.
- Let the brownies cool in the pan on a wire rack for at least 1 hour before lifting out and slicing. For the cleanest cuts, refrigerate for 30 minutes before slicing with a sharp knife, wiping the blade between cuts.
Notes
-For fudgier brownies: Pull them out on the earlier end of the bake time and let them cool fully before cutting.
-For cakey brownies: Add a 4th egg and bake 3–4 minutes longer. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months. F
-laky sea salt sprinkled on top before baking is highly recommended.