Double Chocolate Fudge Brownies

Introduction

There are cakey brownies, and then there are fudgy brownies. This recipe is aggressively in the fudgy camp. By strictly limiting the amount of flour and using a combination of melted chocolate and high-quality cocoa powder, these brownies deliver a payload of intense chocolate flavor with a dense, truffle-like center and a perfectly crisp, paper-thin crinkle crust on top.

Why You'll Love It

• The ultimate dense, fudgy texture—never dry or cakey
• Features that much-desired shiny, crinkly top crust
• Uses both melted chocolate and cocoa powder for deep, complex flavor
• Comes together easily in one bowl

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 8 oz high-quality semi-sweet chocolate chips or chopped bar, divided
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp fine sea salt

Equipment

• 8x8 inch square baking pan
• Parchment paper
• Microwave-safe bowl or double boiler
• Whisk and spatula

Instructions

1. Prep the pan and oven. — Preheat your oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on two sides so you can easily lift the brownies out later. Lightly grease the parchment.
2. Melt the butter and chocolate. — In a large microwave-safe bowl, combine the butter and 4 oz of the semi-sweet chocolate (reserve the other 4 oz). Microwave in 30-second bursts, stirring in between, until completely melted and smooth. Let it cool slightly for 5 minutes.
3. Whisk the sugars and eggs. — To the melted chocolate mixture, add the granulated sugar and brown sugar. Whisk vigorously for 1 minute. Add the eggs, one at a time, whisking well after each addition. Finally, whisk in the vanilla extract. Vigorous whisking introduces air and helps dissolve the sugar, which is the secret to getting that shiny, crinkly top crust.
4. Fold in the dry ingredients. — Add the flour, cocoa powder, and salt. Switch from a whisk to a rubber spatula and gently fold the dry ingredients into the wet until just combined. Stop mixing as soon as you no longer see any dry flour streaks; overmixing will make the brownies tough.
5. Add chocolate chips and bake. — Gently fold in the remaining 4 oz of chocolate chips. Pour the thick batter into the prepared baking pan, smoothing the top with your spatula. Bake for 25 to 30 minutes. To test for doneness, stick a toothpick into the center—it should come out with moist, fudgy crumbs attached, not wet batter.
6. Cool completely before cutting. — This is the hardest part: let the brownies cool completely in the pan on a wire rack for at least 2 hours. If you try to cut them while hot, they will fall apart. Once cooled, use the parchment overhang to lift them onto a cutting board, slice into 16 squares, and dig in.

Tips

• For ultra-clean slices, use a large, sharp chef's knife and dip it in hot water (wiping dry) between every single cut.
• If you prefer a less sweet brownie, use bitter-sweet chocolate (70% cacao) instead of semi-sweet.
• Sprinkle the top with flaky sea salt (like Maldon) as soon as they come out of the oven to cut the sweetness.

Variations

• Walnut Fudge Brownies: Fold in 1/2 cup of toasted, chopped walnuts along with the chocolate chips.
• Espresso Brownies: Add 1 tablespoon of instant espresso powder to the warm melted chocolate/butter mixture to drastically deepen the chocolate flavor.

Storage

Fridge: Store in an airtight container in the fridge for up to a week. They get delightfully chewy when cold.

Freezer: Brownies freeze exceptionally well. Wrap individual squares in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature.

Reheat: Microwave a brownie for 10-15 seconds if you want that fresh-out-of-the-oven, gooey experience.

Nutrition (per serving)

• Calories: 230 kcal
• Fat: 12 g
• Carbs: 29 g
• Protein: 2 g
• Fiber: 2 g
• Sugar: 22 g
• Sodium: 85 mg

FAQ