Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 6 oz semi-sweet chocolate, chopped
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp salt
- 1 cup chocolate chips or chunks (optional)
Instructions
- Melt. Melt the butter and chopped chocolate together until smooth. Cool 5 minutes so it doesn’t scramble the eggs.
- Whisk. Whisk in the sugar, then the eggs one at a time, then vanilla — whisk vigorously 1 full minute for that crackly top.
- Fold. Fold in the flour, cocoa, and salt just until no streaks remain. Fold in the chips if using.
- Bake. Spread in a parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for 28–32 minutes, until the edges are set and the center still looks slightly underdone.
- Cool. Cool completely in the pan (at least 1 hour) for clean cuts and maximum fudginess. Yes, the wait is hard.
💡 Brownie smarts
That 1-minute vigorous whisk after adding the eggs is what creates the crackly top — it dissolves the sugar into a meringue-like crust. Pull them when the center still looks slightly underdone; they set as they cool. Cooling completely before cutting is the difference between clean squares and chocolate mush.
Common questions
Fudgy vs. cakey — which are these?
Decidedly fudgy: high fat-to-flour ratio, no leavening. For cakey, add 1/2 tsp baking powder and an extra 1/4 cup flour.
Can I add nuts?
Yes — 1 cup toasted walnuts or pecans folded in with the chips is classic.
Why did mine sink in the middle?
Usually underbaking or opening the oven door early. Bake until the edges are fully set and only the very center jiggles slightly.
Can I double the recipe?
Yes — bake in a 9x13-inch pan for 32–36 minutes.
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