Dense, fudgy cocoa-and-chocolate brownies with a shiny top, the base for frosting, caramel and cheesecake swirls or a brownie sundae.
Fudgy Brownie
Baking
Cookies bars
Vanilla: Extract
Easy
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Dense, fudgy cocoa-and-chocolate brownies with a shiny top, the base for frosting, caramel and cheesecake swirls or a brownie sundae.
Prep
20 min
Cook
28 min
Cooling
15 min
Total
1 hr 3 min
Yield
24 brownies
Diet
—
Ingredients
Adjust yield
brownies
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- ¾ cup (170.0 g)unsalted butter
- 6.0 oz (170.0 g)dark chocolate, chopped
- 1 ¼ cups (250.0 g)granulated sugar
- ½ cup (105.0 g)light brown sugar, packed
- 3.0 (150.0 g)large eggs
- 2.0 tsp (10.0 ml)pure vanilla extract
- ¾ cup (95.0 g)all-purpose flour
- ⅓ cup (30.0 g)Dutch-process cocoa powder
- ½ tsp (3.0 g)fine sea salt
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Instructions
- Heat the oven to 350°F (175°C) and line a 9-by-13-inch pan with parchment. Melt the butter and chocolate together and cool 5 minutes.
- Whisk both sugars into the chocolate, then the eggs one at a time, whisking hard 30 seconds after the last for a shiny top, then the vanilla.
- Fold in the flour, cocoa and salt just until no streaks remain.
- Spread in the pan and bake 25 to 28 minutes until the edges are set and a toothpick comes out with moist crumbs. Cool completely before cutting into 24.
Tips
- Underbake slightly; brownies set as they cool.
- Chill 1 hour before cutting for clean squares.
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Recipe FAQ
How long does it take to make fudgy brownie?
Plan on 20 minutes of prep and 28 minutes of cooking, plus 15 minutes to rest. The recipe makes 24 brownies.
How should I store fudgy brownie?
Store airtight at room temperature up to 4 days or freeze up to 2 months.
Can I make fudgy brownie ahead?
The dough keeps 3 days in the fridge; bake fresh the day you need them.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
138
Calories / serving
6.5g
Fat
19.3g
Carbs
1.5g
Protein
15.5g
Sugar
Whole recipe (24 servings): ~3312 cal · 156g fat · 463g carbs · 36g protein · 372g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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