American · Free recipe
Fudgy Brownies
Melted chocolate plus cocoa gives these squares a deep, almost truffle-like interior, while vigorously beating the eggs and sugar produces that shiny, crackly top. They are underbaked on purpose and chilled briefly, so every square cuts with clean edges and a dense, damp crumb.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Serves
- 16
- Level
- Easy
Method
-
Heat the oven to 350F and line an 8-inch square metal pan with a parchment sling that overhangs two sides.
-
Melt the butter and chopped chocolate together over low heat, stirring until glossy, then set aside to cool slightly.
-
Beat the sugar, cold eggs, and vanilla with an electric mixer on high for 4 to 5 minutes until the mixture is pale, thick, and doubled in volume.
-
Pour the warm chocolate into the eggs with the mixer on low, then sift in the flour, cocoa, and salt and fold until just combined; fold in the chocolate chunks if using.
-
Spread the batter in the pan and bake for 25 to 28 minutes, until the top is shiny and crackled and a toothpick inserted in the center comes out with moist crumbs clinging to it.
-
Cool the brownies in the pan for 1 hour, refrigerate for 30 minutes, then lift them out by the parchment and cut into 16 squares with a knife wiped clean between cuts.
Zest note from the test kitchen
Metal pans matter here; glass holds heat longer and keeps cooking the edges after the pan leaves the oven, which costs you the fudgy center.
