Fudgy Brownies Recipe
A foolproof fudgy brownies recipe with melted chocolate, crackly tops, and ultra‑rich texture. Simple steps, bakery‑level results.
Ingredients
- 6 oz Belgian dark chocolate (175 g) chopped
- 4 oz unsalted butter (120 g)
- 5 oz light brown sugar (155 g)
- 3,5 oz white sugar (100 g)
- 2 large eggs at room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- 3,5 oz all‑purpose flour (100 g)
- 1 oz unsweetened cocoa powder (30 g)
- ½ tsp salt
- a hand chocolate chips or chopped chocolate optional
Instructions
Prep
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Preheat your oven to 365 °F (175°C). Line an 8-inch by 8-inch (20×20 cm) pan with parchment, leaving an overhang.
Melt
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In a heatproof bowl, melt the butter and chocolate together until smooth. Let it cool for 5 minutes.
Whisk
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Whisk in both sugars until glossy. Add the eggs, yolk and vanilla. Whisk until thick and ribbony.
Dry ingredients
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Sift in the flour, cocoa and salt. Fold gently until the batter is just combined. BE careful not to overmix it.
Add-ins
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Fold in the chocolate chips if using.
Bake
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Spread the chocolate batter into the pan. Bake it for 22 to 26 minutes until the center is set but still soft.
Cool
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Let the brownie cool off completely before slicing it for the ultimate fudgy texture.
