Get the Recipe: My Best Fudgy Brownies Recipe
My best fudgy brownies are super moist and fudgy due to melted chocolate and brown sugar in the batter. The recipe is made in an 8-inch square pan and mixed by hand.
Ingredients
- 4 ounces (113 grams) dark chocolate (between 63% and 73% cocoa), from whole fèves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, chopped into 1- to 2-inch pieces
- 1 Tablespoon Dutch-processed cocoa powder, sifted if lumpy
- 2 large eggs
- ½ cup tightly packed (3.75 ounces or 106 grams) dark OR light brown sugar
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (2.25 ounces or 64 grams) all-purpose flour
- ¼ teaspoon kosher salt
- ⅓ cup (2 ounces or 57 grams) chocolate chips
- flaky salt, for garnish
Instructions
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment, too.
- Melt the chocolate and butter, then add the cocoa powder. Place the chocolate and butter in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat, set on a wire rack, and stir in the cocoa powder. Let the chocolate mixture cool slightly while you prep the other ingredients.
- Whisk the eggs, sugars, and vanilla, then add the chocolate mixture and the flour and salt. In a medium bowl, whisk together the eggs, sugars, and vanilla. Slowly pour in the chocolate mixture while whisking. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips.
- Bake the brownies. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Slice into 2-inch squares, garnish with flaky salt, and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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