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Fudgy Brownies
Shiny crackly top, fudgy center, chewy edges.
Ingredients
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- 10 tbsp butter (1¼ sticks)
- 1¼ cups sugar
- ¾ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 2 eggs, cold
- ½ cup all-purpose flour
- ⅔ cup chocolate chips (optional)
Instructions
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- Preheat oven to 325°F. Line 8x8 pan with parchment, leaving overhang for easy removal.
- Melt butter in medium saucepan over medium heat.
- Remove from heat. Add sugar, cocoa, and salt. Stir until combined—mixture will be grainy and thick.
- Let cool (not too long—should still be warm).
- Add vanilla. Add eggs one at a time, stirring vigorously after each until smooth and glossy.
- Add flour. Stir until just combined. Fold in chocolate chips if using.
- Pour into prepared pan. Spread evenly.
- Bake . Toothpick should come out with moist crumbs, not wet batter.
- Cool in pan . Lift out using parchment. Cool completely before cutting.
Notes
- Hot butter + sugar + cocoa: This is the secret to the shiny crackly top. Don't skip mixing them while butter is hot.
- NO baking powder: This makes them fudgy, not cakey. Don't add it.
- Minimal flour: Less flour = fudgier. Don't be tempted to add more.
- Don't overbake: They should look slightly underdone. They firm up as they cool.
- Storage: Keep in airtight container 5 days. Actually better day 2.
Adapted from Alice Medrich via Inspired Taste