Recipe

Fudgy Dark Chocolate Brownies

Rich dark chocolate brownies with a delicate top and a dense, tender center, made with melted chocolate, cocoa and a touch of vanilla.

Fudgy Dark Chocolate Brownies
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Ingredients

  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 6 ounces (170 g) dark chocolate, about 60–70% cacao, finely chopped
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (95 g) all-purpose flour, spooned and leveled
  • 1/3 cup (30 g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine salt

Instructions

  1. Prepare the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment, leaving two opposite sides long enough to lift out the brownies. Fold the paper neatly into the corners so the batter can spread evenly.
  2. Melt the butter and chocolate. Put both in a heatproof bowl over a saucepan of barely simmering water, keeping the bowl above the water. Stir until smooth, then remove from the heat. Alternatively, microwave in short bursts, stirring between each one to avoid scorching.
  3. Let the mixture cool slightly. Stir in the sugar and leave the bowl for about 5 minutes, until warm rather than hot. A hot chocolate mixture can cook the eggs on contact. The sugar does not have to dissolve completely at this stage.
  4. Add eggs and vanilla. Beat in the eggs one at a time with a whisk, then add the vanilla. Whisk for about 45 seconds after the last egg, until the batter looks glossy and slightly thickened. Scrape the sides of the bowl so the mixture is uniform.
  5. Fold in the dry ingredients. Whisk the flour, cocoa and salt together in a separate bowl. Add them to the chocolate mixture and fold with a spatula just until no dry pockets remain. Stop once combined; prolonged stirring after adding flour can make the brownies tougher.
  6. Spread the batter evenly. Transfer to the prepared pan, scraping the bowl thoroughly, and smooth the top into the corners. Gently tap the pan once or twice on the counter to settle the thick batter. Do not taste raw batter containing flour and eggs.
  7. Bake and check early. Bake for about 25–30 minutes. The edges should be set and the center should no longer look liquid. A skewer inserted near the center should carry moist crumbs rather than a coating of raw batter; an entirely clean skewer may mean a drier result.
  8. Cool before cutting. Set the pan on a rack and cool for at least 60 minutes. The brownies firm as they cool, so cutting immediately can make them collapse or smear. The approximate total time includes this cooling period as well as preparation and baking.
  9. Cut sixteen portions. Lift the cooled slab out using the parchment and cut into a four-by-four grid. Wipe the knife between cuts for cleaner edges. If serving with ice cream, fruit or extra sauce, treat those as additions; they are not included in the listed nutrition.

These dark chocolate brownies are built around a simple contrast: a delicate top with a dense, tender chocolate center underneath. Melted dark chocolate provides richness, cocoa deepens the flavor, and a modest amount of flour keeps the crumb closer to a brownie than a cake. Vanilla rounds out the chocolate without competing with it.

You do not need a mixer, frosting or an elaborate topping. The important steps are letting the melted chocolate cool before adding eggs, folding in the flour gently, and checking the pan before the brownies become dry. A metal pan makes the timing more predictable, and a full cooling period helps the squares hold their shape. This is an original American-inspired home-baking version intended for sixteen small dessert portions. Serve the brownies on their own so the chocolate stays the focus, or add an accompaniment separately if desired.

Chocolate and pan choices

Use a baking chocolate bar with a cacao percentage around 60–70%. Sweeter chocolate changes both flavor and sugar content. The timing assumes an 8-inch metal pan; glass, ceramic or a different pan size can change the way the center cooks.

Storage

Once completely cool, keep the brownies in a sealed container in a cool room for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual squares and freeze for up to 2 months for best quality. Thaw covered so condensation does not collect directly on the surface.

Serving options

The base recipe has no nuts. If you add chopped nuts, include their allergens and recalculate nutrition. A pinch of flaky salt or fresh berries can be added at serving time, but neither is required for the chocolate flavor to stand out.

Frequently asked questions

Why did my brownies turn cakey?

Too much flour or extended baking can move the texture toward cake. Weigh the flour if possible, avoid packing it into the measuring cup, and begin checking at the lower end of the baking range.

Can I cut larger squares?

Yes. Cutting the same pan into nine portions gives substantially larger servings. The nutrition here is for one-sixteenth of the pan, so larger squares need a corresponding adjustment.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Approximate estimate includes all chocolate, butter and sugar, divided into sixteen equal squares. Chocolate brands and cacao percentages vary. Ice cream, nuts and sauces are excluded.

Allergen information: Milk; Egg; Wheat; Possible soy in chocolate. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Plate of Brownies by Photos Public Domain. Public domain, as stated by the source. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. A representative brownie photograph; the source does not document this newly written recipe.

Per serving

Nutrition facts

Serving size: 1 brownie, or 1/16 of the 8-inch pan (estimated nutrition)

Calories
200
Total fat
12 g
Saturated fat
7 g
Cholesterol
38 mg
Sodium
50 mg
Total carbohydrate
25 g
Dietary fiber
2 g
Total sugars
18 g
Protein
3 g

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