Fudgy Chocolate Brownies

My roommate Sarah used to make these brownies during exam week in college. The whole dorm would know because that unmistakable chocolate scent would drift under every door. She swore by the toothpick test with moist crumbs and would practically guard the oven door. Now whenever I smell melting butter and chocolate together, I am instantly back in that tiny kitchen, waiting for the timer to ding.

Last summer I made a triple batch for my neighbors block party. Three different people asked for the recipe before they even finished their first square. Watching kids and grandparents alike reach for seconds reminded me why simple chocolate desserts never go out of style.

Ingredients

• 170 g (6 oz) semi-sweet chocolate: Chopping it yourself helps it melt evenly and saves money
• 115 g (1/2 cup) unsalted butter: Room temperature butter melts faster with the chocolate
• 200 g (1 cup) granulated sugar: Creates that signature crackly top we all love
• 50 g (1/4 cup) light brown sugar: Adds moisture and a subtle caramel note
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference here
• 80 g (2/3 cup) all-purpose flour: Do not pack it down or you will lose the fudgy texture
• 30 g (1/4 cup) unsweetened cocoa powder: Sifting prevents lumps in your final batter
• 1/4 tsp salt: Enhances the chocolate flavor without making them taste salty
• Optional add-ins: 100 g chopped nuts or chocolate chips for texture

Instructions

Preheat your oven and prepare the pan:

Set the oven to 175°C (350°F) and line a 20 cm (8-inch) square pan with parchment paper. Leave enough overhang to lift the brownies out easily later.

Melt the chocolate and butter:

Combine them in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let it cool for a few minutes so it does not cook the eggs.

Mix in the sugars:

Stir both sugars into the warm chocolate mixture until fully combined.

Add the eggs and vanilla:

Beat in the eggs one at a time, then add the vanilla extract.

Incorporate the dry ingredients:

Sift in the flour, cocoa powder, and salt. Fold gently until just combined, being careful not to overmix.

Fold in your add-ins:

Add nuts or chocolate chips if you are using them.

Bake to perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 22 to 28 minutes. A toothpick should come out with moist crumbs, not clean.

Cool completely before cutting:

Let the brownies cool completely in the pan, then lift them out using the parchment overhang.

Save

My daughter insisted on helping make these for her school bake sale last year. She was so proud explaining to everyone that the secret was in the timing, not the ingredients.

Getting the Texture Right

The difference between fudgy and cakey brownies comes down to baking time and how much you mix the flour. I learned this after years of accidentally making chocolate cake squares when I wanted brownies.

Storage Secrets

These actually taste better the next day when the flavors have had time to meld. Store them in an airtight container at room temperature for up to three days.

Serving Ideas

Warm brownies with vanilla ice cream are a classic for a reason. The contrast between hot fudgy chocolate and cold creamy ice cream creates something magical.

• Try sprinkling sea salt on top before baking for a gourmet touch
• A scoop of coffee ice cream pairs surprisingly well with dark chocolate
• Leftovers make incredible brownie sundaes the next day

Save

There is something deeply satisfying about cutting into a pan of homemade brownies and seeing that perfect crumb. Enjoy every bite.

Recipe FAQs

→ How do I know when brownies are done baking?

Insert a toothpick into the center—it should come out with a few moist crumbs rather than completely clean. This ensures fudgy texture rather than cakey results.

→ Can I make these brownies in advance?

Yes, brownies keep well for 3-4 days stored airtight at room temperature, or freeze for up to 3 months. They actually taste better the next day as flavors develop.

→ What's the secret to getting crackly tops?

The crackly top forms from beating sugar into melted butter and chocolate, creating a thin meringue-like layer that bakes into a signature glossy crust.

→ Can I substitute the chocolate?

Semi-sweet works best for balanced sweetness. Bittersweet chocolate creates darker, less sweet results. Avoid milk chocolate as it alters the fudgy texture significantly.

→ Why did my brownies turn out cakey?

Overmixing the batter or baking too long creates cakey texture. Fold flour just until combined and remove from the oven when crumbs still cling to a toothpick.

→ Do I need to refrigerate the batter?

No, these bake best immediately after mixing. However, chilling baked brownies for 2 hours makes cutting easier and enhances the fudgy consistency.