Fudgy Brownies

Prep: 15

Cook: 45

Total Time: 1

Yield: 16 brownies

Course: Dessert

Cuisine: American

Calories: 227kcal

Author: Jessica Gavin

A recipe for decadent fudgy brownies that deliver intense cocoa flavor in every bite! Your friends and family will be demanding you make these again!

Ingredients

▢ 5 ounces (142 g) bittersweet chocolate, chopped
▢ 2 ounces (57 g) unsweetened chocolate, chopped
▢ 8 tablespoons (114 g) unsalted butter, cut into 8 pieces
▢ 3 tablespoons (16 g) unsweetened cocoa powder
▢ 1 ¼ cups (236 g) granulated sugar
▢ 3 large eggs
▢ 2 teaspoons (10 ml) vanilla extract
▢ ½ teaspoon (3 g) kosher salt
▢ 1 cup (142 g) all-purpose flour

Instructions

Heat the Oven - Set the oven rack to the middle position. Preheat to 350ºF (177ºC). In an 8-inch square pan, place two 8-inch wide pieces of foil in the pan perpendicular to each other to create a sling. Press down on the sides and corners to ensure that the foil is flush with the pan. There should be some overhang on the sides. Grease the foil with cooking spray. Set aside.
Melt the Chocolate - In a small bowl, heat the bittersweet and unsweetened chocolate for 2 minutes in the microwave on 50% power. This will just start melting the chocolate. Add the butter slices to the chocolate, stir to roughly combine. Microwave at 50% power in 30-second increments, stirring after each duration until the mixture is completely melted and combined. About 1 ½ to 2 minutes.
Add the Cocoa Powder - Whisk the cocoa powder into the chocolate mixture until smooth. Allow the chocolate mixture to cool to 95ºF (35ºC) and below to prevent the eggs from curdling.
Combine the Eggs, Sugar, and Chocolate - In a large bowl, whisk together the sugar, eggs, vanilla, and salt until combined and smooth. Whisk the cooled chocolate mixture into the sugar mixture.
Add the Flour - Gently fold the flour into the sugar mixture until no flour pockets remain. Do not overmix the batter.
Bake the Batter - Evenly spread the brownie batter into the greased baking pan. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Rotate the pan halfway through baking.
Cool the Brownies - Completely cool the brownies in the pan, place on a wire rack, and let cool for about 1 ½ to 2 hours.
To Serve - Use the foil sling to carefully lift and remove the brownie from the tray. Discard the foil and cut 16 individual pieces.

Notes

Chocolate Substitutions: Semi-sweet or dark chocolate chips can be substituted for the bittersweet bar.
Add Finishing Salt: Sprinkle brownies with a little flaked sea salt before and after baking to enhance the chocolate flavor.
For Gooier Brownies: Remove the brownies from the oven at 28 minutes and test for doneness. Bake longer as needed, checking every minute. The longer the brownies bake, the cakier they will become, which can happen quickly.
Make it Gluten-Free: Replace all-purpose flour with gluten-free flour. I recommend Bob's Red Mill gluten-free 1:1 baking flour.
Storing: Store in an airtight container at room temperature for up to 5 days, or freeze individually wrapped pieces for up to 1 month. Thaw at room temperature or reheat in 15-second increments in the microwave.
Recipe Adapted From: America's Test Kitchen, The Perfect Cookie.

Nutrition

Recipe Link