Brownie

Classic American Fudge Brownies

A rich, dense chocolate brownie with a crackly top and a fudgy centre. This is the everyday American version: buttery, intensely chocolatey, and reliably chewy in the middle.

Prep

15 min

Cook

30 min

Total

45 min

Serves

9 large or 16 small squares

Difficulty

Easy

Recipe ingredients

• •170 g (6 oz) unsalted butter, plus extra for greasing the pan
• •200 g (7 oz) dark chocolate (60–70% cacao), chopped; use a good bar, not chocolate chips, for best melt
• •300 g (1½ cups) granulated sugar
• •100 g (½ cup packed) light brown sugar, adds chew and moisture
• •4 large eggs, room temperature; carry raw egg risk, fully bake to 82°C / 180°F internal
• •10 ml (2 tsp) vanilla extract
• •5 ml (1 tsp) fine sea salt
• •130 g (1 cup) all-purpose flour
• •30 g (¼ cup) unsweetened cocoa powder, natural or Dutch-process
• •150 g (¾ cup) dark chocolate chips or chopped chocolate, optional, for extra puddles of chocolate

Steps

1. 1 Heat the oven to 175°C (350°F). Grease a 23 × 23 cm (9 × 9 inch) metal baking pan and line the bottom and two sides with parchment, leaving overhangs for lifting the brownies out.
2. 2 In a heatproof bowl set over a pan of barely simmering water (do not let the bowl touch the water), melt the butter and 200 g chopped chocolate together, stirring until smooth. Remove from the heat and let cool slightly, 5 minutes.
3. 3 Whisk the granulated sugar, brown sugar, eggs, vanilla, and salt into the melted chocolate mixture until glossy and well combined, about 1 minute of vigorous whisking. The surface should look slightly thickened and ribbony.
4. 4 Sift the flour and cocoa powder over the batter. Fold gently with a spatula just until no streaks of flour remain; do not overmix. Fold in the chocolate chips if using.
5. 5 Pour the batter into the prepared pan and spread into an even layer. Tap the pan firmly on the counter 2–3 times to release air bubbles.
6. 6 Bake on the middle rack for 25–30 minutes. The top should look set with a thin, shiny crackle, and the edges should pull slightly from the pan. A toothpick inserted 5 cm (2 inches) from the edge should come out with a few moist crumbs; the very centre should still look slightly underdone for a fudgy texture. Internal temperature should reach about 82°C (180°F) for fully cooked eggs.
7. 7 Cool the brownie completely in the pan on a wire rack, at least 2 hours. Cooling is essential for the fudgy centre to set and for clean cuts.
8. 8 Lift out using the parchment, place on a board, and cut into 9 large or 16 small squares with a sharp knife wiped clean between cuts.