Baking
Fudgy Chocolate Brownies
Dense, fudgy brownies with a shiny, crackly top and pockets of melted chocolate. One bowl, no mixer.
By the Forkful editorial team · Published
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 16 squares
Brownies are one of the most searched baking recipes on Google, and most people are looking for the same thing: fudgy, rich brownies with that thin, shiny, crackly top. This recipe delivers both, using a single bowl and a whisk.
Melted butter and real chocolate give the fudgy texture, a little cocoa adds depth, and whisking the eggs and sugar hard for a minute creates the glossy crust. The hardest part is waiting for them to cool before cutting.
Ingredients
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- ½ cup unsalted butter
- 4 oz dark chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp fine salt
- ½ cup chocolate chips
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving some overhang to lift the brownies out.
- Melt the butter and chocolate together in a large bowl, in the microwave in 30-second bursts or over a pan of simmering water. Stir until smooth.
- Whisk in the sugar. Add the eggs one at a time and the vanilla, then whisk hard for about 1 minute, until the batter is thick and glossy.
- Sift in the cocoa, flour and salt and fold gently until no streaks remain. Fold in the chocolate chips.
- Spread into the pan and bake for 22–25 minutes, until a toothpick inserted in the centre comes out with moist crumbs (not wet batter).
- Cool completely in the pan, about 1–2 hours, before lifting out and cutting into 16 squares.
Tips for the best result
- 1Slightly underbaking is the secret to fudgy brownies — they keep setting as they cool.
- 2Whisking the eggs and sugar vigorously is what creates the shiny, crackly top.
- 3For neat squares, chill the brownies for 30 minutes and cut with a hot, dry knife.
- 4Doubling the recipe? Use a 9×13-inch (23×33 cm) pan and bake for 30–35 minutes.
Storage
Keep in an airtight container at room temperature for up to 4 days, or freeze individually wrapped squares for up to 3 months.
Frequently asked questions
What makes brownies fudgy instead of cakey?
More fat and chocolate, less flour, no extra leavening and a short bake. Cakey brownies use more flour and baking powder.
Why don't my brownies have a shiny top?
The eggs and sugar need to be whisked hard so the sugar dissolves and forms a thin meringue-like crust.
Can I use only cocoa powder?
This recipe relies on melted chocolate for its texture. With only cocoa, the brownies will be drier and less rich.
