Fudgy Brownies
v1.0
Dark chocolate and cocoa give these brownies a dense center with a thin, shiny top. They come out while moist crumbs still cling to the tester, before the edges turn cakey.
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Equipment
- 8 inch square baking pan
- Parchment paper
- Heatproof mixing bowl
- Whisk
- Wire rack
Instructions
- 1
Heat the oven to 350 F. Grease an 8 inch square pan and line it with parchment, leaving an overhang.
⏱ 5 min
- 2
Melt the butter and chopped chocolate together gently, stirring until smooth. Remove from the heat and let cool for 5 minutes.
⏱ 8 min
- 3
Whisk the sugar into the chocolate mixture. Add the eggs one at a time and whisk vigorously after each, then whisk in the vanilla until the batter looks glossy.
⏱ 4 min
- 4
Sift in the flour, cocoa, and salt. Fold just until no dry streaks remain.
⏱ 3 min
- 5
Spread the batter evenly in the pan. Bake for 24 to 30 minutes, until the edges are set and a tester inserted 1 inch from the edge comes out with thick moist crumbs, not raw batter. A clean tester means the brownies have gone too far.
⏱ 27 min
- 6
Cool completely in the pan for at least 90 minutes before lifting out and cutting into 16 squares.
⏱ 90 min
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