United States · Dessert · Easy
Fudgy Brownies
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Fudgy Brownies, in 5 ideas
- Good chocolate matters most. With so few ingredients, the chocolate is the whole flavor. Use the best bar you can.
- Cool before cutting. This is the hardest step. Warm brownies collapse into crumbs. An hour of patience gives clean squares.
- Salt the top. A pinch of flaky sea salt on each brownie before baking makes the chocolate taste more intense.
- Brown the butter. Cook it until nutty and amber before melting the chocolate in it. Adds a toffee depth.
- Freeze the extras. Brownies freeze beautifully for a month. Thaw at room temperature or warm 10 seconds in the microwave.
What you need
Ingredients
- 8 oz dark chocolate (60 to 70%), chopped
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp salt
- 1 cup chocolate chips or chunks (optional)
How to make it
Directions
- Heat the oven to 350F. Line an 8x8 pan with parchment, leaving overhang for lifting.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Cool 5 minutes.
- Whisk in the sugar, then the eggs one at a time, then the vanilla. The batter should look glossy.
- Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Do not overmix. Fold in the chocolate chips if using.
- Spread evenly in the pan. Bake 28 to 32 minutes until the edges are set and the center still looks slightly soft. A tester should come out with moist crumbs, not wet batter.
- Cool completely in the pan, at least 1 hour. Warm brownies crumble when cut.
- Lift out using the parchment overhang and cut into 16 squares with a clean sharp knife.
Underbake slightly on purpose. The center firms up as it cools. Fully baked brownies are just chocolate cake.