These decadent fudgy brownies are the ultimate chocolate indulgence with a dense, moist crumb and crispy edges that will satisfy any chocolate lover. Made with premium cocoa powder and melted chocolate, they deliver an intense, irresistible flavor that pairs perfectly with vanilla ice cream or a cold glass of milk.
⏱️45 min
📊Easy
👥12 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
150 gunsalted butter
200 gdark chocolate, 70% cocoa
200 ggranulated sugar
2 pieceseggs
75 gall-purpose flour
30 gunsweetened cocoa powder
3 gsalt
5 mlvanilla extract
Instructions
1PREHEAT AND PREPARE: Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, allowing the edges to overhang slightly for easy removal after baking. This prevents sticking and makes cutting the brownies much cleaner and easier.
2MELT THE CHOCOLATE: Cut the dark chocolate into small, even pieces and combine with the unsalted butter in a heat-safe bowl. Place the bowl over a pot of gently simmering water (double boiler method), stirring occasionally until completely melted and smooth, about 3-4 minutes. The mixture should be glossy and uniform with no lumps remaining.
3COMBINE WET INGREDIENTS: Remove the chocolate mixture from heat and let it cool for 2 minutes, then whisk in the granulated sugar until well incorporated. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth, emulsified mixture. Finally, stir in the vanilla extract until fully combined.
4MIX DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt, breaking up any lumps in the cocoa powder. This ensures even distribution of the cocoa throughout the batter for consistent chocolate flavor in every bite.
5COMBINE BATTERS: Gently fold the dry ingredients into the wet chocolate mixture using a rubber spatula, stirring until just combined with no visible flour streaks. Do not overmix, as this can develop too much gluten and result in tough, cake-like brownies rather than fudgy ones.
6BAKE TO PERFECTION: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs still clinging to it (not completely clean). The edges should pull away slightly from the pan sides, and the center should still jiggle very slightly when shaken gently.
7COOL AND SERVE: Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before cutting, or refrigerate for 2 hours for cleaner cuts. Use the parchment overhang to lift the entire brownie slab from the pan, then cut into 12 equal squares with a sharp knife, wiping between cuts for neat edges.