Free recipe
Fudge Brownies
Built around dark chocolate and butter -- the method starts by heating the oven to 350F/175C.
Anchored by dark chocolate, butter and sugar, this dessert dish starts by heating the oven to 350F/175C and comes together in about 50 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around dark chocolate, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 7 oz (200 g) dark chocolate, chopped
- 3/4 cup (170 g) butter
- 1 1/4 cups sugar
- 3 eggs
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup chocolate chunks
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 350F/175C and line an 8-inch square tin with baking paper.
Melt the dark chocolate and butter together gently (in a bowl over barely simmering water, or in short microwave bursts), then stir until glossy and let cool slightly.
Whisk in the sugar, then the eggs one at a time, and beat a minute until the batter is thick and shiny - this gives brownies their crackly top.
Fold in the flour, cocoa, and salt just until no streaks remain (do not overmix), then fold in the chocolate chunks.
Pour into the tin and spread level.
Bake 25-30 minutes until the top is set and a skewer comes out with a few moist crumbs (not wet batter) - for fudgy brownies, do not overbake.
Cool completely in the tin before cutting into squares.
The step worth not rushing: Melt the dark chocolate and butter together gently (in a bowl over barely simmering water, or in short microwave bursts), then stir until glossy and let cool slightly.
