Chocolate Brownie
Fudgy chocolate brownies with crisp edges and a moist, dense interior — the kind that makes you close your eyes on the first bite. The secret is melted chocolate (not just cocoa powder) and minimal flour for maximum fudge factor.
Prep Time
23 min
Cook Time
28 min
Servings
6
Calories
504 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chocolate150 g
- Butter½ cup
- Flour3 cups
- Eggs3
- Sugar¾ cup
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chocolate150 g
- Butter0.5 cup
- Flour3 cups
- Eggs3
- Sugar0.75 cup
- Vanilla Extract1.5 tsp
Instructions
- 1
Heat the oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- 2
Melt 6 oz of bittersweet chocolate (60-70% cocoa) with ½ cup of butter in a double boiler or microwave in 30-second bursts. Cool 5 minutes — hot mixture scrambles the eggs.
- 3
Whisk in 1 cup of sugar, then 3 large eggs (one at a time), then 1 teaspoon of vanilla. The batter should be glossy and slightly thickened.
- 4
Sift in ½ cup of flour, ¼ cup of cocoa powder, ½ teaspoon of salt. Fold gently until just combined — overmixing makes cakey brownies, not fudgy.
- 5
Pour into the prepared pan. Smooth the top. Optional: scatter ½ cup of chocolate chips over the surface for extra chocolate pockets.
- 6
Bake 25-28 minutes. A toothpick inserted should come out with moist crumbs (not wet batter, not totally clean). Cool completely before slicing — warm brownies fall apart. The fudge factor develops as they cool.
Watch how to make Chocolate Brownie
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💡 Expert Tips
- 1.Melted chocolate, not just cocoa. The real chocolate is what gives you the rich fudgy texture. Cocoa-only brownies are drier and more cake-like.
- 2.Minimal flour. ½ cup is the right amount for an 8×8 pan. More flour pushes you toward cake territory.
- 3.Don't overbake. A toothpick should come out with moist crumbs, NOT clean. Clean toothpick = dry brownies.
- 4.Cool completely before slicing. Warm brownies are gooey messes. The fudge factor develops as they cool.
🔬 Why It Works
Fudgy brownies depend on three things: high fat-to-flour ratio (more butter and chocolate, less flour), proper baking time (slightly underdone is right), and complete cooling (the structure sets as they cool). Cake brownies use more flour and baking powder; fudgy brownies use minimal flour and rely on the egg-chocolate-butter emulsion for structure. The cocoa powder adds depth without making them drier.
Frequently Asked Questions
Why are my brownies cakey instead of fudgy?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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