Fudgy Chocolate Brownies

These are the brownies for true chocolate lovers: dense, moist and intensely chocolatey with a thin, shiny, crackly top. The combination of melted chocolate and cocoa powder gives them deep flavor, while a high ratio of fat and sugar to flour keeps them fudgy rather than cakey.

Ingredients

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) semi-sweet or dark chocolate, chopped
• 1/4 cup (60 ml) neutral oil
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (45 g) unsweetened cocoa powder
• 3/4 cup (95 g) all-purpose flour
• 1/2 teaspoon fine salt
• 3/4 cup (130 g) chocolate chips or chunks

Step-by-Step Instructions

1. Prepare the pan. Heat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) metal baking pan with parchment paper, leaving an overhang on two sides.
2. Melt the chocolate. Melt the butter and chopped chocolate together in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring until smooth. Stir in the oil.
3. Whisk the eggs and sugar. In a large bowl, whisk the sugar, eggs and vanilla vigorously for 2 to 3 minutes, until pale, slightly thickened and glossy. This step creates the shiny, crackly top.
4. Combine. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly.
5. Add the dry ingredients. Sift the cocoa powder, flour and salt over the bowl and fold gently with a spatula until just combined. Fold in the chocolate chips.
6. Bake. Spread the batter in the pan and bake for 22 to 28 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
7. Cool completely. Let them cool in the pan on a wire rack for at least 1 hour, preferably 2, before cutting. For the cleanest squares, chill them for 30 minutes and slice with a sharp knife wiped clean between cuts.

The Secret to a Crackly Top

The shiny, papery top forms when sugar dissolves into the eggs during vigorous whisking. As the brownies bake, this sugar-rich layer rises to the surface and dries into a thin, glossy crust. Do not skip the long whisking step.

Fudgy vs. Cakey Brownies

• Fudgy brownies have more fat (butter, chocolate and oil) and less flour.
• Cakey brownies have more flour and often use baking powder for rise.
• Chewy brownies usually include extra egg yolk and brown sugar.

Tips for Success

• Do not overbake. Brownies continue to cook as they cool. Moist crumbs on the toothpick are perfect.
• Use a metal pan. Glass pans heat more slowly and may require extra baking time, which can dry out the edges.
• Use good chocolate. It is the main flavor, so choose one you enjoy eating.

Variations

• Walnut brownies: Fold in 3/4 cup chopped toasted walnuts.
• Peanut butter swirl: Dollop 1/3 cup warmed peanut butter on top and swirl with a knife.
• Espresso brownies: Add 1 teaspoon instant espresso powder to intensify the chocolate flavor.
• Salted caramel: Swirl in caramel sauce and sprinkle with flaky salt.

Storage

Store brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months when wrapped individually.

Frequently Asked Questions

Why are my brownies dry?
They were most likely overbaked, or the flour was over-measured. Use a scale or spoon-and-level method.

Why did my brownies not get a crackly top?
The eggs and sugar were not whisked long enough, or the butter mixture was too cool.

Can I double the recipe?
Yes. Use a 9×13-inch (23×33 cm) pan and bake for 28 to 35 minutes.