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Melt-in-mouth fudge brownie – a rich, soul-satisfying sweet treat, perfect for an energy-giving boost!
Dive into the ultimate chocolate experience with these incredibly rich and fudgy brownies. Boasting a dense, chewy center and a picture-perfect crackly top, this simple recipe is a guaranteed crowd-pleaser for any occasion.
Serving size: 1 serving
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Melt-in-mouth fudge brownie – a rich, soul-satisfying sweet treat, perfect for an energy-giving boost!
This american dish is perfect for snack. With 221.66 calories and 2.5g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. This will act as a sling to easily lift the brownies out later.
In a medium, heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and chopped semi-sweet chocolate. Stir until smooth and fully combined. Remove from heat and let it cool for about 5 minutes until it's warm, not hot.
Whisk the granulated sugar into the warm chocolate mixture. Add the room temperature eggs one at a time, whisking vigorously for about 1 minute after each addition until the batter is thick, glossy, and pale. Stir in the vanilla extract. This vigorous whisking is key for a crackly top.
In a separate small bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt to combine.
Using a rubber spatula, gently fold the dry ingredients into the wet chocolate mixture until just a few streaks of flour remain. Do not overmix. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread it into an even layer with the spatula.
Bake for 28-32 minutes. The edges should look set and the center should be slightly soft. A wooden toothpick inserted into the center should come out with moist, fudgy crumbs, not wet batter.
Place the pan on a wire rack and let the brownies cool completely in the pan, for at least 2 hours. This step is crucial for them to set properly and for clean cuts. Once cooled, use the parchment sling to lift them out and slice into 16 squares.
