Fudgy Brownies
Dense, fudgy cocoa brownies with a shiny crackled top, made in one saucepan with melted butter and a little dark chocolate.
- Makes
- 16 brownies
- Prep
- 15 min
- Cook
- 30 min
- Total
- 1 hr 45 min
- Oven
- 350°F175°C
Ingredients
A double batch fits a 9×13-inch pan. Start checking at 30 minutes; it may need up to 35.A double batch fits a 23×33 cm pan. Start checking at 30 minutes; it may need up to 35.
Equipment
- 8×8-inch metal baking pan20×20 cm metal baking pan
- Parchment paper
- Medium saucepan
Instructions
Heat the oven to 350°F with a rack in the middle. Line the pan with parchment, leaving some hanging over two sides so you can lift the brownies out later.Heat the oven to 175°C with a rack in the middle. Line the pan with parchment, leaving some hanging over two sides so you can lift the brownies out later.
Melt the butter and chocolate together in the saucepan over low heat, stirring often, until smooth. Take the pan off the heat.
Whisk the sugar, cocoa and salt into the chocolate mixture. Let it cool until it is warm rather than hot, 5 minutes, so the eggs don’t scramble.
Whisk in the eggs one at a time, then the vanilla. Keep whisking until the batter turns thick and glossy and pulls away from the side of the pan, about 1 minute.
Fold in the flour with a spatula just until no dry streaks remain. Scrape the batter into the pan and spread it into the corners.
Bake until the top is shiny and set and a toothpick in the center comes out with moist crumbs but no wet batter, 25–30 minutes.
Let the brownies cool completely in the pan on a rack, at least 1 hour. Lift them out by the parchment and cut into 16 squares with a sharp knife, wiping it clean between cuts.
Notes
- Glass or ceramic pans hold heat longer and can overbake the edges. If that is all you have, lower the oven to 325°F and check a few minutes later.Glass or ceramic pans hold heat longer and can overbake the edges. If that is all you have, lower the oven to 165°C and check a few minutes later.
- For cleaner squares, chill the cooled brownies for 30 minutes before cutting.
- Keep brownies in an airtight container at room temperature for up to 3 days, or freeze them wrapped individually for up to 3 months.
My notes
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Nutrition estimate
- Calories
- 150
- Protein
- 2 g
- Carbs
- 19 g
- Fat
- 8 g
Per brownie, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
