Chocolate Brownies (Printable Version)

Indulge in rich, fudgy chocolate squares, boasting a delightful crackly top and intense cocoa flavor. A treat for any occasion.

# What You'll Need:

→ Chocolate & Fats

01 - 7 ounces dark chocolate (60–70% cocoa), chopped
02 - 2/3 cup unsalted butter, cubed

→ Sugars

03 - 1 1/4 cups granulated sugar
04 - 1/4 cup light brown sugar, packed

→ Eggs

05 - 3 large eggs, at room temperature

→ Dry Ingredients

06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 teaspoon fine sea salt

→ Optional Add-ins

09 - 3.5 ounces chopped walnuts or pecans
10 - 3.5 ounces dark or milk chocolate chips

# Directions:

01 - Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a heatproof bowl set over a saucepan of gently simmering water, melt the dark chocolate and unsalted butter, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Whisk in the granulated sugar and light brown sugar until thoroughly combined.
04 - Add the large eggs, one at a time, whisking vigorously after each addition until the mixture is glossy and smooth.
05 - Sift in the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Gently fold with a spatula until no streaks of flour remain.
06 - Carefully fold in the chopped walnuts or pecans and/or dark or milk chocolate chips, if using.
07 - Pour the prepared batter into the lined baking pan and smooth the top evenly.
08 - Bake for 28–32 minutes, or until the top is set and a toothpick inserted into the center emerges with a few moist crumbs.
09 - Allow the brownies to cool completely within the pan before lifting out and cutting into individual squares.

# Expert Tips:

01 -
  • You>ll get that perfect crackly top every single time, just like from a fancy bakery.
  • They>re ridiculously fudgy on the inside, striking that ideal balance between dense and gooey.
  • This recipe is surprisingly simple, making it your new go-to for satisfying any chocolate craving.
02 -
  • Overmixing the flour will develop too much gluten, resulting in cakey, rather than fudgy, brownies> stop as soon as no dry streaks remain.
  • Cooling completely is non-negotiable for clean cuts and the best texture; warm brownies are delicious but messy.
  • Don>t overbake! The slight jiggle in the center and moist crumbs on a toothpick mean they are perfect, even if they seem a little underdone.
03 -
  • Adding a teaspoon of espresso powder with the cocoa will amplify the chocolate flavor without making the brownies taste like coffee.
  • For incredibly clean cuts, chill the completely cooled brownies in the refrigerator for at least 30 minutes before slicing.
  • Always use room temperature eggs; they emulsify better with the fat and sugar, leading to a smoother batter and better texture.

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