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Professional Fudgy Brownies

This is my go-to, one-bowl fudgy brownie recipe with a crackly top and rich chocolate flavor. It's the perfect sturdy base for a dessert table, holding up beautifully under toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter plus extra for greasing pan, use high-fat European-style for best flavor
  • 8 oz High-quality semi-sweet chocolate chopped (or high-quality chocolate chips)
  • 2 cups Granulated sugar
  • 4 large Eggs at room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 1/2 cup Dutch-process cocoa powder sifted
  • 1 tsp Fine sea salt

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large heatproof bowl
  • Whisk and spatula
  • Wire cooling rack
  • Sharp chef's knife for cutting

Method
 

  1. Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch metal baking pan, then line it with parchment paper, leaving an overhang on two sides. This creates a sling for easy removal. Trust me, this step is non-negotiable for clean cuts.
  2. In a large, heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler or in 30-second bursts in the microwave, stirring until completely smooth. Let this mixture cool for about 5 minutes—you don't want to scramble the eggs in the next step.
  3. Whisk the granulated sugar into the warm chocolate mixture. Then, add the eggs one at a time, whisking vigorously after each addition until fully incorporated. The mixture will become thick and glossy. Stir in the vanilla extract.
  4. Sift the flour, cocoa powder, and salt directly over the wet ingredients. Using a spatula, fold gently until just combined and no dry streaks remain. Tip from me: Overmixing develops gluten and leads to cakey brownies. We want fudgy.
  5. Pour the thick batter into your prepared pan, smoothing it into an even layer. Bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. Believe me, it's better to under-bake slightly than over-bake.
  6. Let the brownies cool completely in the pan on a wire rack. Use the parchment sling to lift them out onto a cutting board. For clean, professional squares, chill the whole slab in the fridge for 1 hour before cutting with a sharp, hot knife (run it under hot water and dry it between cuts).

Notes

Chef's Tips:
• For an even fudgier texture, reduce the bake time by 2-3 minutes.
• A metal pan conducts heat better than glass, giving you those coveted crispy edges.
• Serve brownies slightly warm for maximum gooeyness, or at room temperature for cleaner slicing.
Food Safety:
• Ensure eggs are fresh and at room temperature for proper emulsification.
• Store brownies in an airtight container at room temperature for up to 4 days.