Fudge Brownie Recipe

Prepare pan and oven

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2–3 cm overhang on two sides to lift the finished brownies out. Lightly butter the parchment.

Melt butter and chocolate

Place the chopped bittersweet chocolate and unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.

Mix sugars and eggs

In a large bowl, whisk together granulated sugar and light brown sugar. Add the eggs one at a time, whisking or beating well after each addition until the mixture is glossy and slightly thickened. Stir in the vanilla extract.

Combine chocolate with egg mixture

Pour about one-third of the slightly cooled melted chocolate mixture into the egg-sugar mixture and whisk vigorously to temper and lighten. Then fold in the remaining melted chocolate with a spatula until evenly combined.

Add dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and fine salt. Fold the dry mixture into the chocolate-egg mixture in two additions using a rubber spatula, mixing just until no streaks of flour remain. Do not overmix to keep brownies fudgy.

Fold in add-ins

If using chocolate chips and/or toasted nuts, fold them in now, reserving a small handful to sprinkle on top before baking.

Transfer to pan

Scrape the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the reserved chips/nuts on top and finish with a light pinch of flaky sea salt if using.

Bake in the preheated oven for 22–28 minutes. The exact time depends on your oven and preferred fudginess: for very fudgy brownies, bake until the edges are set and a toothpick inserted into the center comes out with moist crumbs (about 22–24 minutes). For slightly more set brownies, bake toward the upper end of the range. Avoid baking until the toothpick is completely clean.

Cool and set: Remove the pan from the oven and let the brownies cool on a wire rack for at least 45–60 minutes to set properly. For easier slicing, chill in the refrigerator for 30 minutes after they reach room temperature.

Slice and serve: Use the parchment overhang to lift the brownie block from the pan. Transfer to a cutting board and slice into 9 or 12 squares with a sharp knife. For clean slices, wipe the knife between cuts or warm the blade under hot water and dry before slicing.

Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. Freeze individual squares wrapped tightly for up to 3 months.