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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.
For 16 servings
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.
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.
This american recipe takes 105 minutes to prepare and yields 16 servings. At 222.24 calories per serving with 2.35g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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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.
Fold in 3/4 cup of toasted walnuts or pecans along with the chocolate chips for a classic crunchy texture.
Add 1 teaspoon of instant espresso powder with the dry ingredients to intensify the chocolate flavor without making it taste like coffee.
After pouring the batter into the pan, drop spoonfuls of thick salted caramel sauce on top and gently swirl with a knife before baking.
Substitute the semi-sweet chocolate chips with peanut butter chips, white chocolate chips, or butterscotch chips for a different flavor profile.
Dark chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood and promote feelings of well-being.
Cocoa and dark chocolate are rich in flavonoids, a type of antioxidant that helps protect the body from damage caused by free radicals.
Each brownie, based on this recipe making 16 servings, contains approximately 221 calories. This can vary slightly depending on the specific brands of ingredients used.
Fudge brownies are an indulgent dessert high in sugar and fat, so they are best enjoyed in moderation as part of a balanced diet. The dark chocolate does provide some antioxidants.
The key to a crackly, meringue-like top is dissolving the sugar well and whipping air into the eggs. Make sure to whisk the sugar into the warm chocolate-butter mixture first, then add the eggs one by one and whisk vigorously until the batter is thick and glossy.
Yes, but you'll need to adjust the baking time. For a 9x9 inch pan, the brownies will be thinner and may bake faster, so start checking them around 22-25 minutes. For a 9x13 inch pan, you should double the recipe.
The toothpick test is your best guide. When inserted in the center, it should come out with moist, sticky crumbs attached. If it comes out with wet batter, they need more time. If it comes out clean, they are likely overbaked and will be cakey rather than fudgy.
Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be very similar.
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