Desserts
Fudgy Chocolate Brownies
★★★★½ (4.9)
Dense, ultra-fudgy, and shiny-crackled on top, these brownies come together in one bowl with no mixer required -- proof that the best desserts don't need to be fussy.
- One bowl, no mixer, and ready in about an hour
- The vigorous egg-whisking step creates that classic shiny, crinkly top
- Fudgy, not cakey, with a deep dark-chocolate flavor
- Preheat the oven to 350F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out later.
- In a large microwave-safe bowl, melt the butter in the microwave in 30-second bursts until fully liquid.
- Whisk the sugar, cocoa powder, and salt into the melted butter until smooth and glossy.
- Whisk in the vanilla, then add the eggs one at a time, whisking hard after each egg for about 20 seconds -- this vigorous whisking is what creates that shiny, crackly top.
- Add the flour and stir with a spatula just until no streaks of flour remain. Do not overmix or the brownies will turn cakey instead of fudgy.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 28-32 minutes, until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (not wet batter) -- the very center should look slightly underdone.
- Cool the brownies in the pan on a wire rack for at least 1 hour before lifting them out by the parchment overhang.
- Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Underbake slightly and let the pan cool fully before cutting -- brownies keep cooking as they cool, and cutting too early gives you a gooey mess instead of clean squares.
For extra fudge factor, swap 2 tablespoons of the flour for 2 tablespoons more cocoa powder.
Nutrition (per serving)
245Calories
3gProtein
13gFat
31gCarbs
2gFiber
95mgSodium
Nutrition information is estimated and provided for convenience only.
