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Fudgy Chocolate Brownies

These brownies feature a crackly top and a dense, fudgy center, achieved through melting high-quality dark chocolate and butter, then folding in just enough flour for a rich, chewy texture. The baking process emphasizes quick baking to preserve their gooey interior while developing a crisp, crackled crust. The final result is a decadent, chocolatey treat with a beautiful contrast of textures.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 9
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g dark chocolate good quality, chopped
  • 115 g unsalted butter
  • 2 large eggs room temperature
  • 150 g brown sugar
  • 1 tsp vanilla extract
  • 65 g all-purpose flour
  • 30 g unsweetened cocoa powder Dutch-processed recommended
  • pinch salt

Equipment

  • 8x8-inch square pan
  • Parchment paper
  • Double Boiler or Microwave
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line your 8x8-inch pan with parchment paper, leaving overhang for easy removal.
  2. Gently melt the dark chocolate and butter together using a double boiler or microwave in short bursts, stirring until the mixture is smooth and glossy. Let it cool slightly so it doesn’t cook the eggs.
  3. In a large bowl, whisk together the eggs and brown sugar until the mixture thickens slightly and becomes fragrant, about 2 minutes. This helps incorporate air and creates a tender crumb.
  4. Pour the melted chocolate and butter into the egg mixture, stirring gently until fully combined and smooth. Add the vanilla extract for depth of flavor.
  5. Sift in the flour, cocoa powder, and salt over the wet mixture. Gently fold the dry ingredients in with a spatula until just combined; avoid overmixing to keep the brownies fudgy and dense.
  6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan on the counter to settle the batter and remove any air bubbles.
  7. Bake in the preheated oven for about 20-22 minutes. The top should crackle and look matte, and the edges will be set. Check doneness by gently shaking the pan; the center should jiggle slightly.
  8. Remove the brownies from the oven and let them rest in the pan for 15 minutes; this allows the texture to set and the crackled top to become crisp.
  9. Transfer the brownies to a wire rack to cool completely. This helps prevent sogginess and makes slicing easier.
  10. Once cooled, use a sharp knife to cut into squares. Serve directly from the pan or plate, enjoying the rich, fudgy interior with a crackly, chocolatey crust.

Notes

For extra fudginess, slightly underbake by a minute or two. Use high-quality dark chocolate for a richer flavor and a glossy finish. Cool completely before slicing to ensure clean edges.