Fudgy Brownies

Five fudgy brownies with cracked, shiny tops are arranged on a white rectangular plate. These classic brownies have a rich, dark chocolate color and slightly crumbly edges.

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5 from 3 votes

Rich cocoa brownies with chopped chocolate, a dense fudgy center, and chewy edges.

Prep Time10

Cook Time30

Cooling Time (Estimated)1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: brownies

Servings:

Ingredients

1 cup butter melted and slightly cooled
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup Dutch-processed or unsweetened cocoa powder
1 teaspoon espresso powder optional
1 teaspoon kosher salt
1 ¼ cups chopped chocolate divided
Flaky sea salt optional, for finishing

Instructions

Preheat your oven to 350°F. Prepare a 9×13 inch baking pan by greasing it, lining it with parchment paper with a slight overhang, and then lightly greasing the parchment. This ensures the brownies lift out easily once cooled.
Whisk together the melted butter, granulated sugar, and dark brown sugar until glossy. If the butter is hot, let it cool slightly before adding the eggs. Add the eggs and vanilla extract, whisking until smooth and combined.
Sift the flour and cocoa powder directly into the bowl, then add the salt and optional espresso powder. Stir gently until the dry ingredients are just incorporated. Avoid overmixing, as this can affect the fudgy texture. Fold in 1 cup of the chopped chocolate.
Spread the batter evenly into the prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate over the top for extra richness. Bake for 25 to 30 minutes, or until the top is set and the center is slightly soft but no longer jiggly.
Cool completely in the pan before lifting with the parchment overhang and slicing. Allow about 60 minutes as a planning estimate, with more time if the pan or room stays warm. If desired, finish with a light sprinkle of flaky sea salt.

Notes

Let hot melted butter cool slightly before whisking in the eggs.
Fold after adding flour and stop once the dry streaks disappear.
Cool completely before lifting and slicing so the fudgy center can set.

Nutrition is estimated for one-twelfth of the pan using unsalted butter, Dutch-processed cocoa, semisweet chocolate measured with a standard chocolate-chip weight reference, and Morton coarse kosher salt. Optional espresso, finishing salt and pan grease are excluded. Chocolate type, chopped-chocolate density and brands change the estimate.

Nutrition