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Fudgy Brownies

Dense, gooey fudgy brownies made with melted dark chocolate, Dutch-process cocoa, and an extra egg yolk — a higher fat-to-flour ratio that ensures a fudgy crumb every time. One bowl, no mixer, genuinely deeply chocolatey.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 225 g 1 cup unsalted butter
  • 200 g 7 oz dark chocolate (70% cacao), roughly chopped
  • 400 g 2 cups granulated sugar
  • 4 large eggs plus 1 extra yolk
  • 2 tsp pure vanilla extract
  • 120 g 1 cup all-purpose flour
  • 60 g ½ cup Dutch-process cocoa powder
  • 1 tsp fine sea salt
  • ½ tsp baking powder

Method
 

  1. Preheat oven to 175°C / 350°F. Line an 8×8 inch (20×20cm) metal pan with parchment paper, leaving overhang on two sides.
  2. Melt butter and chopped chocolate together over a double boiler or in the microwave in 30-second bursts, stirring between each. Stir until completely smooth. Cool for 10 minutes.
  3. Add sugar to the cooled chocolate mixture and whisk vigorously for 1 to 2 minutes.
  4. Add eggs and extra yolk one at a time, whisking 30 seconds after each. Add vanilla and whisk until the batter is glossy and slightly thickened.
  5. Sift flour, cocoa powder, salt, and baking powder directly into the bowl. Fold with a rubber spatula until no dry streaks remain — about 20 strokes. Stop immediately.
  6. Pour into the prepared pan and smooth to the edges. Bake 25 to 28 minutes — toothpick inserted in the center should come out with moist fudgy crumbs, not wet batter and not clean.
  7. Cool in the pan on a wire rack for at least 1 hour. For cleanest cuts, refrigerate 30 minutes, then cut with a hot dry knife wiped between cuts.

Notes

Use a bar of dark chocolate, not chips — chips contain stabilizers that reduce fudginess.
• Weigh the flour — 120g exactly. Extra flour is the most common cause of cakey brownies.
• A toothpick with moist crumbs = perfect. Clean toothpick = already overbaked.
• Add flaky sea salt to the surface just before baking for extra depth.
• Brownies improve on day two — the flavor deepens and the texture becomes more fudgy.