Name: Fudgy Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 large brownies
Cuisine: American
Ingredients: 170 g (6 oz) dark chocolate (60-70% cacao), chopped; 113 g (1/2 cup) unsalted butter, cubed; 300 g (1 1/2 cups) granulated sugar; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 60 g (1/2 cup) all-purpose flour; 30 g (1/4 cup) unsweetened Dutch-process cocoa powder; 1/2 teaspoon fine sea salt; Flaky sea salt, for sprinkling; 1 teaspoon instant espresso powder (boosts chocolate flavor)

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These classic American fudgy brownies deliver a crackly paper-thin top and an impossibly dense, moist center thanks to a high butter-to-flour ratio and melted dark chocolate. The simple one-bowl method produces bakery-quality squares every time, perfect for bake sales and weeknight treats alike.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings9

Yield9 large brownies

Nutrition Facts

Per serving (estimated)

385 kcalCalories
22 gFat
13 gSaturated Fat
46 gCarbs
3 gFiber
32 gSugar
5 gProtein
145 mgSodium
210 mgPotassium
38 mgCalcium
3.5 mgIron
0 mgVitamin C
85 mcgVitamin A

Ingredients

For the brownie batter

170 g (6 oz) dark chocolate (60-70% cacao), chopped
113 g (1/2 cup) unsalted butter, cubed
300 g (1 1/2 cups) granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
60 g (1/2 cup) all-purpose flour
30 g (1/4 cup) unsweetened Dutch-process cocoa powder
1/2 teaspoon fine sea salt

Optional finishing

Flaky sea salt, for sprinkling
1 teaspoon instant espresso powder (boosts chocolate flavor)

Directions

Preheat the oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper, leaving overhang on two sides for easy lifting, then lightly grease the exposed pan.
Combine the chopped chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (or microwave in 20-second bursts), stirring until completely smooth. Remove from heat and whisk in the granulated sugar until glossy and slightly cooled, about 1 minute.
Whisk in the eggs, egg yolk, and vanilla one at a time, beating vigorously for about 30 seconds after each addition until the batter looks thick, shiny, and ribboned.
Sift the flour, cocoa powder, espresso powder (if using), and salt directly over the chocolate mixture. Fold gently with a rubber spatula until just combined and no dry streaks remain; do not overmix.
Pour the thick batter into the prepared pan and smooth the top with an offset spatula. Tap the pan firmly on the counter 3 times to release any air bubbles.
Bake on the center rack for 28-32 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The top should look crackly and matte.
Transfer the pan to a wire rack and let cool completely in the pan, about 2 hours. Sprinkle with flaky sea salt if desired, then lift out using the parchment and slice into 9 squares with a sharp knife wiped clean between cuts.

Cook’s Notes

Do not overbake; pull the brownies when a toothpick still shows moist crumbs for that signature fudgy pull-apart texture.
Use good-quality chocolate bars rather than chocolate chips, which contain stabilizers that prevent smooth melting.
Bring eggs to room temperature so they emulsify properly into the warm chocolate without seizing or scrambling.
For ultra-clean cuts, chill the cooled brownies in the fridge for 30 minutes, then slice with a knife dipped in hot water and dried between cuts.
Stir in 3/4 cup toasted walnuts or pecans, or swirl in 1/4 cup peanut butter or Nutella before baking for variation.