Delicious Dense Fudgy Chocolate (Printable Version)

Rich, dense chocolate squares boasting a crackly top and smooth, fudgy texture.

# What You Need:

→ Chocolate & Fats

01 - 6 oz semi-sweet chocolate, chopped
02 - ½ cup unsalted butter

→ Sugars

03 - 1 cup granulated sugar
04 - ¼ cup packed light brown sugar

→ Wet Ingredients

05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - ⅔ cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ¼ teaspoon salt

→ Optional Add-ins

10 - ⅔ cup chopped walnuts or pecans
11 - ⅔ cup chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt butter and chopped chocolate while stirring until smooth. Remove from heat and let cool slightly.
03 - Stir granulated sugar and brown sugar into the melted chocolate mixture until well combined.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Sift together flour, cocoa powder, and salt. Fold into the wet mixture gently until just combined, avoiding overmixing.
06 - If desired, fold in chopped nuts or chocolate chips evenly through the batter.
07 - Pour batter into the prepared pan and spread evenly with a spatula.
08 - Bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow the baked product to cool completely in the pan. Use parchment overhang to lift out and cut into 16 squares.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you spent all day in the kitchen.
  • The contrast between the crackly top and fudgy center is the kind of texture that makes you close your eyes and forget everything else.
  • One batch yields enough squares to share generously or hide a few for yourself.
02 -
  • Underbaking is your friend—when in doubt, pull them out a minute or two early and let the residual heat finish the job on a cool counter.
  • Chilling the brownies in the fridge for an hour after cooling makes them less crumbly and easier to cut into clean squares.
03 -
  • Measure your flour by spooning it into the cup and leveling it off—scooping straight from the bag packs it down and you'll end up with dry, tough brownies.
  • Brown sugar adds moisture, so packed really does mean packed; I press it down with my fingers right in the measuring cup.
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