Fudgy Chocolate Brownies

★ 4.0 · Easy

Dense, glossy-topped, and intensely chocolatey, these brownies strike the perfect balance between cakey and fudgy with a shiny crackled crust.

15 minPrep Time

30 minCook Time

45 minTotal Time

16 brownies (9-inch square pan)Yield

Why You'll Love This

Shiny crackly top with a dense fudgy interior
One-bowl, no mixer required
Deep, rich chocolate flavor

Ingredients

1 cupunsalted butter
2 1/4 cupsgranulated sugar
1 cupunsweetened cocoa powder
1/2 teaspoonsalt
1 teaspoonvanilla extract
4large eggs
1 cupall-purpose flour
1 cupsemisweet chocolate chips

Nutrition (estimated per serving)

260Calories

3gProtein

14gFat

33gCarbs

2gFiber

95mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 350 F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Melt the butter in a large saucepan over low heat, then remove from heat and stir in the sugar, cocoa powder, and salt until combined.
Stir in the vanilla, then add the eggs one at a time, beating vigorously with a wooden spoon after each addition until the batter is smooth and glossy.
Add the flour and fold in gently just until no streaks of flour remain -- overmixing will make the brownies cakey instead of fudgy.
Fold in the chocolate chips.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool the brownies completely in the pan on a wire rack, about 1 hour, before lifting out using the parchment overhang and cutting into 16 squares.
Store in an airtight container at room temperature for up to 4 days.

Tips

Beating the eggs into the sugar-cocoa mixture vigorously is what creates that signature shiny, crackly top.
Underbake slightly and cool completely before cutting for the fudgiest texture -- brownies firm up as they cool.