Fudge Brownies Recipe

Prepare oven and pan

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

Melt chocolate and butter

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

Whisk sugar into chocolate

Whisk the granulated sugar into the warm chocolate-butter mixture until combined and glossy. A slight thickening is fine; cooling slightly will prevent the eggs from scrambling in the next step.

Add eggs and flavor

Whisk in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract. If using espresso powder, dissolve it in 1 tsp hot water and whisk it in now. The batter will be thick and shiny.

Sift dry ingredients and fold

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt into a bowl. Gently fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined and no streaks of flour remain. Do not overmix to keep the brownies fudgy.

Fold in mix-ins

If using nuts and/or chocolate chips, fold them into the batter now, reserving a small handful to sprinkle on top for appearance.

Bake

Pour the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved chips and an even pinch of coarse sea salt over the surface. Bake in the preheated oven for 25–30 minutes until the edges are set and a thin crust forms on top. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

Cool and cut

Remove the pan from the oven and place on a wire rack. Let the brownies cool completely in the pan (about 2 hours) so they set up for clean slices. Use the parchment overhang to lift the brownie block from the pan. Transfer to a cutting board and slice into 9 or 12 squares using a sharp knife wiped between cuts for neat edges.

Store

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze wrapped in plastic and foil for up to 3 months; thaw at room temperature before serving.