Fudgy Brownies

v1.0

by Folsom Bakes (AI-curated)

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Fudgy Brownies
Servings: 16Batch: 16 browniesPrep: 20 minCook: 27 minInactive: 90 minTotal: 137 min

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.

Ingredients

  • 3/4 cup (170 g) Unsalted butter
  • 4 oz (113 g) Bittersweet chocolatechopped
  • 1 1/4 cups (250 g) Granulated sugar
  • 3 Large eggsat room temperature
  • 2 tsp Vanilla extract
  • 3/4 cup (95 g) All-purpose flour
  • 1/3 cup (30 g) Unsweetened cocoa powder
  • 1/2 tsp Kosher salt

Equipment

  • 8 inch square baking pan
  • Parchment paper
  • Heatproof mixing bowl
  • Whisk
  • Wire rack

Instructions

  1. 1

    Heat the oven to 350 F. Grease an 8 inch square pan and line it with parchment, leaving an overhang.

    5 min

  2. 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. 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. 4

    Sift in the flour, cocoa, and salt. Fold just until no dry streaks remain.

    3 min

  5. 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. 6

    Cool completely in the pan for at least 90 minutes before lifting out and cutting into 16 squares.

    90 min

Fudgy Brownies · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/fudgy-brownies

Printed September 4, 2026