Fudgy Brownie Recipe
This fudgy brownie recipe uses melted butter and bittersweet chocolate for a dense, chewy crumb with a crackly top. Made in one bowl with no mixer required, it comes together quickly and delivers deep, bittersweet chocolate flavor in every bite.
Servings: 18 brownies
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup cocoa powder
- 2 teaspoons kosher salt
- ¾ teaspoon baking powder
- 1 ½ cups unsalted butter
- 1 cup 54% chocolate — or anything bittersweet
- 6 eggs
- 2 teaspoons vanilla extract — or 1 teaspoon of coffee extract
- 2 ⅔ cups sugar
Makes: 9 x 11inch rectangle
Instructions
- Preheat the oven to 325°F. Line a 9x13 inch pan with criss-crossed parchment paper to create a handle for easy removal.
- Whisk together the flour, cocoa powder, salt, and baking powder in a bowl; set aside.
- Melt the butter and chocolate together in the microwave in 30-second bursts, stirring between each, or in a heatproof bowl set over simmering water. Stir until fully smooth.
- In a large bowl, whisk the eggs, then add the sugar and vanilla extract. Whisk until well combined with no streaks of egg remaining.
- Add the melted butter and chocolate to the egg mixture and whisk until fully incorporated. If the chocolate mixture is too hot, cool it briefly in the refrigerator or over an ice bath, stirring frequently, before adding it to the eggs.
- Add the dry ingredients and fold in with a rubber spatula or whisk until just combined and no dry streaks remain.
- Pour the batter into the prepared pan and bake for 38 to 40 minutes, until the center has puffed and a cake tester comes out clean with no clinging crumbs.
- Cool completely before icing or removing from the pan.
Video
Notes
Yield: One 9x13 inch pan, cut into 18 brownies.
Doneness Cue: The middle of the brownie should be fully puffed and a cake tester inserted in the center should come out clean with no clinging crumbs.
Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. Zip-top bags work well for freezing individual pieces.
Technique: I find it helpful to mix the dry ingredients separately in their own bowl so that the gluten isn’t overdeveloped. I want that perfect level of chewiness in your brownie!
Doneness Cue: The middle of the brownie should be fully puffed and a cake tester inserted in the center should come out clean with no clinging crumbs.
Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. Zip-top bags work well for freezing individual pieces.
Technique: I find it helpful to mix the dry ingredients separately in their own bowl so that the gluten isn’t overdeveloped. I want that perfect level of chewiness in your brownie!
Nutrition
Calories: 374kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 301mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 557IU | Calcium: 35mg | Iron: 2mg