Fudgy Brownies
In short: Dense, dark brownies with a shiny crackly top and a fudgy middle, made with melted chocolate and butter, cocoa and just a little flour. It takes about 42 min in total and makes 16 servings.
- Prep
- 15 min
- Cook
- 27 min
- Resting
- 1 h 30 min
- Total
- 42 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 195 kcal
A good brownie is dense, dark and moist, with a thin shiny crust on top and a texture somewhere between cake and fudge. This one is made from melted chocolate and butter, a little cocoa and very little flour, which is what keeps it fudgy. Whisking the sugar and eggs until thick creates the crackly crust. Let the pan cool before cutting, because the brownies finish setting as they cool.
Instructions
- Heat the oven to 180°C (350°F). Line a 20 cm (8 in) square pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out later.
- Melt the butter and chocolate together in a heatproof bowl over a pan of barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let the mixture cool for 5 minutes.
- Whisk the sugar into the chocolate, then the eggs one at a time, then the vanilla. Keep whisking for 1 to 2 minutes, until the batter looks thick and glossy.
- Sift the flour, cocoa and salt over the batter and fold with a spatula until just combined.
- Scrape the batter into the pan and smooth the top. Bake for 25 to 28 minutes, until the top looks dry and set and a toothpick in the center comes out with a few moist crumbs, not wet batter.
- Cool in the pan on a rack for at least 1 hour. For neat squares, chill for 30 minutes more, then lift out and cut with a sharp knife.
Tips
- Dip the knife in hot water and wipe it between cuts for clean, bakery-style edges.
- Fold in 80 g (3/4 cup) of chopped walnuts or pecans, or swirl in 3 tablespoons of peanut butter, before baking.
Questions and answers
How do I get a shiny, crackly top on brownies?
Whisk the sugar and eggs into the warm chocolate for a full minute or two until the batter is thick and glossy. That dissolves the sugar and forms a thin, shiny crust as the brownies bake.
How do I know when brownies are done?
A toothpick in the center should come out with a few moist crumbs, not wet batter. The edges will pull slightly from the pan, and overbaking makes fudgy brownies dry.
Can I freeze brownies?
Yes. Wrap the cooled squares individually and freeze them for up to 3 months. Thaw at room temperature.
How long does it take to make Fudgy Brownies?
About 42 min in total: 15 min of preparation and 27 min of cooking.
How many calories are in Fudgy Brownies?
About 195 kcal per serving, with 2 g of protein, 21 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 195 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 21 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
