Description
These super moist, extra fudgy, one bowl brownies come together in a flash and cut down on the dishes—what’s not to love!
Ingredients
Scale
- 1 stick of cold, unsalted butter (113g), cut into ~1x1in cubes
- 8 oz chopped dark chocolate (227g)
- 1 cup granulated sugar (105g)
- 1/4 cup dark brown sugar (60g)
- 3 whole eggs (165g)
- 1 teaspoon vanilla extract (5g)
- 1/2 cup flour (63g)
- 1/4 teaspoon kosher salt (big pinch)
Instructions
- Prep an 8in. square cake pan with parchment, set aside. Preheat the oven to 350°F (180°C).
- Melt your butter and chopped chocolate together in a heatproof bowl set over a pot of simmering bowl (see “Double Boiler” tips in the blog above). Once both are melted, turn off the heat, take your bowl off the saucepan, and immediately whisk in both of your sugars until fully incorporated. Set the bowl aside for a few minutes to cool down a little.
- Add your eggs and whisk vigorously for about 2 minutes (it should start to turn a lighter brown). Then whisk in your vanilla extract until fully incorporated. Sift your flour into the bowl and add your salt. Gently fold the mixture with a spatula until no streaks of flour remain and everything is just incorporated—careful not to overmix or overfold.
- Pour the batter into your prepared cake pan, leveling the top with a spoon if need be. Bake at 350°F (180°C) for 15 minutes. Then take the pan out and bang it on the counter a few times to help deflate and encourage a more crackly top. Place back in the oven for 5-10 minutes or until the edges are set a knife inserted in the middle still comes out a little fudgy.
- Bake for the additional 5 minutes for max fudginess (like I did) or 10 minutes for a bit more structure, still careful not to overbake! Always follow visual cues over the bake time.
- Once out of the oven, let cool completely in the pan. Then cover the pan with plastic wrap and chill in the fridge for at least an hour (up to 2 hours) before carefully removing from the pan and cutting into desired amount of bars (I cut mine into 12). Enjoy!
Notes
- These are best enjoyed within the first 1-2 days, but will keep for about 5 days stored in an air-tight container at room temperature.
- See my tips in the blog above on achieving truly fudgy brownies and how to use a double boiler!
- The banging tip is from Mike Bakes NYC recipe—check that out here! It’s an absolute dream.
- Do NOT overmix the batter once you’ve added the flour and do your best not to overbake these! Under-baking these slightly is better than over-baking in achieving that fudgy texture.
Keywords: brownies, fudge brownies, fudgy brownies, chocolate brownies, brownie, fudgy, fudge, chocolate, chocolate recipe, brownie recipe
