The Daily Whisk
Fudgy Brownies
Dense, fudgy, deeply chocolatey brownies with a paper-thin, crackly top. Mixed in one bowl with melted butter, real chocolate and cocoa.
Ingredients
- 10 tbsp unsalted butter, 140 g
- 4 oz bittersweet chocolate, 115 g, 60–70%, chopped
- 1 cup granulated sugar, 200 g
- ¼ cup light brown sugar, 50 g, packed
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup all-purpose flour (plain flour), 65 g
- ¼ cup unsweetened cocoa powder, 20 g
- ¼ tsp fine salt
- ½ cup chocolate chips or chunks, 85 g, optional
Instructions
- Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line an 8 x 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides.
- Melt the butter and chopped chocolate together in a heatproof bowl in the microwave in 30-second bursts, or set over a pan of barely simmering water, stirring until smooth. Let cool for 5 minutes.
- Whisk in the granulated sugar and brown sugar.
- Add the eggs and vanilla and whisk vigorously for 1 minute, until the batter is thick, glossy and lighter in color.
- Sift the flour, cocoa and salt over the bowl and fold in with a spatula until no streaks of flour remain. Fold in the chocolate chips.
- Spread the batter in the pan and bake for 25 to 30 minutes, until the top is shiny and set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan on a wire rack, at least 1 hour, before lifting out and cutting into 16 squares.
Notes
- A metal pan gives the best edges. Glass pans bake more slowly; add a few minutes and check often.
Substitutions
- Nuts: replace the chocolate chips with ¾ cup (85 g) toasted chopped walnuts or pecans.
- Gluten-free: use a gluten-free flour blend; the texture stays fudgy.
Storage
- Store in an airtight container at room temperature for up to 4 days.
- Freeze, individually wrapped, for up to 3 months.