Fudgy Chocolate Brownie Squares (Printable)
Fudgy dark chocolate brownies with a crackly top, moist center, and optional nuts or chocolate chips.
# What You'll Need:
→ Wet Ingredients
01 - 10.5 tablespoons unsalted butter
02 - 7 oz dark chocolate (at least 60% cocoa), chopped
03 - ½ cup plus 1 tablespoon granulated sugar
04 - ½ cup packed light brown sugar
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - ¾ cup all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - ½ teaspoon fine salt
→ Optional Add-Ins
10 - ½ cup chopped walnuts or pecans
11 - ½ cup dark chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chopped chocolate, stirring gently until completely melted and smooth. Remove from heat and let cool for about 5 minutes.
03 - Pour both the granulated sugar and light brown sugar into the melted chocolate mixture. Whisk until well blended and no sugar lumps remain.
04 - Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract.
05 - Sift the flour, cocoa powder, and salt directly into the batter. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Take care not to overmix, as this will affect the fudgy texture.
06 - If using, fold in the chopped walnuts or pecans and dark chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared baking pan and spread it into an even layer. Smooth the surface with a spatula.
08 - Bake on the center rack for 22 to 25 minutes. The brownies are done when the top appears set and slightly crackled, but the center still has a gentle jiggle when lightly shaken.
09 - Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Expert Suggestions:
01 -
- The crackly top forms naturally from whisking eggs and sugar vigorously, no special technique required.
- These brownies taste even better the next day, making them perfect for preparing ahead of a gathering.
02 -
- Underbaking by even one or two minutes is the single most important secret to fudgy brownies, so pull them when the center still wobbles slightly.
- Adding half a teaspoon of espresso powder to the melted chocolate amplifies the chocolate flavor dramatically without making the brownies taste like coffee.
03 -
- Use a plastic knife or a warm chef knife wiped clean between each cut to get those perfectly clean, bakery style squares.
- The parchment paper overhang is not optional because it is the only reliable way to lift the entire slab out of the pan without breaking it.