Delicious dense fudgy chocolate (Printable)

Rich, dense chocolate squares boasting a crackly top and melt-in-the-mouth softness.

# 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 - Set oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for lifting.
02 - In a saucepan over low heat, melt butter with chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
03 - Mix granulated and brown sugars into the chocolate and butter mixture until fully combined.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Sift flour, cocoa powder, and salt together. Fold gently into the wet mixture until just combined, avoiding overmixing.
06 - Fold in chopped nuts or chocolate chips if desired.
07 - Pour batter into prepared pan, smooth the top, and bake for 22 to 28 minutes until a toothpick inserted in the center comes out with moist crumbs.
08 - Allow to cool completely in the pan. Lift brownies out using parchment overhang and cut into 16 squares.

# Expert Advice:

01 -
  • They're genuinely fudgy without requiring a degree in baking science.
  • The crackly top forms naturally, making you look like you know what you're doing.
  • Ready in under an hour from craving to first bite.
02 -
  • Underbaking slightly is the secret to fudginess—they continue cooking a bit after you pull them out, so resist the urge to bake until they look completely firm.
  • Weighing your flour makes a real difference here; a packed cup varies wildly from a loose one, and too much flour creates cake instead of fudge.
03 -
  • Chilling the batter for thirty minutes before baking reduces spreading and helps the crackle form more dramatically on top.
  • Using parchment with overhang isn't just convenient—it prevents the edges from overcooking while the center catches up.
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