Fudgy Chocolate Brownies

These fudgy chocolate brownies are rich, dense, and deeply chocolatey, with crisp edges and a gooey center. Made from scratch with cocoa powder and dark chocolate for a reliable homemade brownie every time.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 45

Total Time 1

Ingredients

Instructions

Chop the dark chocolate into small pieces and place them in a medium bowl.
Cut the butter and put it in a small saucepan over medium heat. Cook until it starts to simmer vigorously, about 5 minutes, swirling the pan occasionally. Pour the hot butter over the chocolate pieces and let sit for 5 minutes.
In a large mixing bowl, combine sugar, brown sugar, salt, vanilla extract, and eggs. Add the eggs to the sugar and beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes.
Whisk the butter and chocolate until the chocolate is completely smooth and melted.
Pour slowly the melted butter and chocolate mixture into the batter and whisk until the batter is smooth and well combined. Sift in the all-purpose flour and unsweetened cocoa powder into the egg mixture. Fold gently until just combined.
Pour the batter into the prepared 8x8inch (20x20cm) baking pan with parchment paper and spread it evenly.
Bake in the preheated oven at 356°F/180°C (for a regular oven) or 320°F/160°C (for a fan-assisted oven) for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Remove from the oven and let the brownies cool completely in the pan on a wire rack.
Cut into squares and serve immediately.

Notes

Mix the Base Properly: I melt the butter and chocolate together until smooth, then whisk the eggs and sugar until pale and fluffy, and I find this adds just enough air for a fudgy texture without turning the brownies cakey.

Stop Mixing Early: Once the flour and cocoa go in, I fold gently just until combined, and I stop as soon as the dry ingredients disappear so the brownies stay soft.

Prepare the Pan Well: Lining the pan with parchment paper is something I always do, because it makes lifting and slicing the brownies much easier later.

Bake for a Gooey Center: I take the brownies out when the center still looks slightly underbaked, as this is how I get that rich, gooey middle every time.

Cool Before Cutting: Letting the brownies cool completely in the pan is a step I never skip, since it helps them set and keeps the slices clean and intact.

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