Dense Fudgy Chocolate Brownies (Printable)

Deliciously dense chocolate squares featuring rich cocoa and a crackly top with a melt-in-mouth texture.

# What You'll Need:

→ Chocolate & Fats

01 - 6 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter

→ Sugars

03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar, packed

→ Wet Ingredients

05 - 2 large eggs
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Optional Add-ins

10 - 2/3 cup chopped walnuts or pecans
11 - 2/3 cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
03 - Stir in granulated sugar and brown sugar until fully incorporated.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Sift together flour, cocoa powder, and salt. Fold them gently into the wet mixture until just combined; avoid overmixing.
06 - Fold in nuts or chocolate chips if desired.
07 - Pour the batter into the prepared pan and smooth the surface evenly.
08 - Bake for 22 to 28 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
09 - Cool completely in the pan, then lift out using the parchment overhang and cut into 16 squares.

# Expert Tips:

01 -
  • They're dense enough to feel indulgent but come together in under 40 minutes from start to finish.
  • One bowl gets you through most of the process, which means less cleanup and more time enjoying warm chocolate.
02 -
  • Underbaking is your friend—those brownies will set up as they cool, and you'd rather have fudgy than dry.
  • Chilling the cut brownies for an hour before eating them actually improves the texture and makes them easier to slice cleanly.
03 -
  • Use a bench scraper or hot knife between cuts for clean edges and no crumbs—dip the knife in hot water and wipe it between each slice.
  • Store them in an airtight container at room temperature; they actually taste better on day two when the flavors have settled.
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