Easy Outrageously Fudgy Brownies Recipe
These rich and chocolaty brownies have dense, fudgy middles and crinkly tops. They arent overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. Theres also a good chance you already have all the ingredients on hand. Use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly different. If you get a chance, try both and see which is your favorite.
These rich and chocolaty brownies have dense, fudgy middles and crinkly tops. They arent overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. Theres also a good chance you already have all the ingredients on hand. Use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly different. If you get a chance, try both and see which is your favorite.
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 10 tablespoons (145 grams) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa p
- 2 large cold eggs
- 1/2 cup (65 grams) all-purpose flour
- 2/3 cup (75 grams) chopped walnuts or pecans optional
- Carbohydrate 0.08133125 g
- Cholesterol 26.4375 mg
- Fat 0.6214075 g
- Fiber 0 g
- Protein 0.7864075 g
- Saturated Fat 0.19371375 g
- Serving Size 1 1 Serving (7g)
- Sodium 27.66815 mg
- Sugar 0.08133125 g
- Trans Fat 0.104282 g
- Calories 10 calories
Step-by-step
- Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
- Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
- Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
- Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.
- Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
- Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
The Math Behind Scaling Batches
Multiplying this formulation requires exact percentages rather than simple arithmetic. Doubling the butter and granulated sugar directly in an 8-inch square pan yields disaster, as pan depth dictates thermal transfer rates. Baking times change exponentially when volume increases. Transferring a doubled batch to a 9x13-inch pan maintains the correct thickness, but baking must extend by roughly eight to twelve minutes. Halving the quantities demands a smaller 6-inch square pan to prevent the edges from over-drying before the center sets.Protecting the Fudgy Texture
Heat control during the initial melting stage determines final mouthfeel. Combining the 145 grams of unsalted butter and sugar over simmering water must happen gently to dissolve the granules without cooking the subsequent eggs. Vigorous manual mixing after adding the flour develops the structure without incorporating excessive air. Chill the pan in the freezer for twenty to thirty minutes before slicing with a sharp knife to achieve clean squares.
