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–+ servings

Easy Chocolate Fudge Brownies

These chocolate fudge brownies are so rich and fudgy that each bite melts in your mouth. Made with European-style butter, dark chocolate, and dutch processed cocoa powder, these brownies are incredibly flavorful and chocolatey. Plus, they bake with a glossy & thin crinkle top in just under thirty minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 16 brownies

Equipment

Ingredients
 

  • 6 oz dark or bittersweet chocolate coarsely chopped, I used around 70% cacao
  • 226 grams (1 cup) unsalted butter (European-style is preferred!)
  • 15 grams (3 tablespoons) dutch processed cocoa powder
  • 3 eggs room temperature
  • 100 grams (½ cup) light brown sugar
  • 180 grams (1 ½ cups) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 66 grams (½ cup) all purpose flour
  • ½ teaspoon fine sea salt

Instructions

  • Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.
  • Coarsely chop the chocolate and set aside.
    6 oz dark or bittersweet chocolate
  • In a sauce pan over medium heat, stir the butter until completely melted. Then add the chopped chocolate and cocoa powder and whisk until combined and the chocolate has completely melted. Remove from the heat.
    226 grams unsalted butter (European-style is preferred!), 15 grams dutch processed cocoa powder
  • While the chocolate/butter mixture cools, separately, combine the eggs and brown sugar. Beat or vigorously whisk until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers. Stop whisking when you can no longer feel the sugar granules.
    3 eggs, 100 grams light brown sugar
  • Add the powdered sugar and vanilla and whisk to combine. 
    180 grams powdered sugar, 2 teaspoons pure vanilla extract
  • Pour the chocolate mixture into the egg/sugar mixture and whisk until smooth.
  • Add the flour and salt and fold to combine. Pour the batter into the prepared pan in an even layer.
    66 grams all purpose flour, ½ teaspoon fine sea salt
  • Bake for 28-32 minutes. The edges will be set and the center will be puffed up. Remove from the oven and immediately bang the pan on the counter - this will result in an even fudgier texture.
  • Let cool at room temperature for 60-90 minutes. If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer. After cooling at room temperature for ~30 minutes, you can transfer the brownies to the fridge to speed this up if you wish.
  • For clean cuts, wipe the knife off in between each slice. Enjoy!
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