Fudgy Chocolate Brownies

Ingredients

• 1/2 cup (113g) unsalted butter
• 8 oz (226g) semisweet chocolate, chopped
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup (85g) chocolate chips (optional, for extra fudge pockets)

Instructions

1. Preheat the oven to 350 F. Line a 9x9-inch pan with parchment paper, leaving an overhang on two sides to lift the brownies out later.
2. Melt the butter and chopped chocolate together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth - about 90 seconds total. Let cool for 5 minutes.
3. Whisk in both sugars until fully combined; the mixture will look grainy at first, which is normal.
4. Whisk in the eggs one at a time, beating hard for about 30 seconds after each addition - this vigorous whisking is what creates the shiny, crackly top. Whisk in the vanilla.
5. Sift the flour, cocoa powder, and salt over the batter, then fold in gently with a spatula just until no dry streaks remain - overmixing here makes brownies cakey instead of fudgy.
6. Fold in the chocolate chips if using, then pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 28 to 32 minutes, until a toothpick inserted 1 inch from the center comes out with a few moist crumbs clinging to it (not wet batter, but not perfectly clean either).
8. Cool completely in the pan on a wire rack, at least 1 hour, before lifting out using the parchment overhang - cutting warm brownies makes them fall apart even though they are fully baked.
9. Use a sharp knife wiped clean between cuts to slice into 16 squares.

Nutrition

Calories	220
Protein	3.0 g
Fat	12.0 g
Carbs	27.0 g
Fiber	1.5 g
Sodium	90 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.