American · Easy
Fudgy Brownies
Cocoa brownies with a dense center, a thin top crust, and pockets of melted chocolate.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 100 mins
- Servings
- 9
Total includes about 1 hour cooling.
About this recipe
A modest amount of flour and a careful bake give these cocoa brownies their dense center and thin top crust. Measure the flour without packing it, then remove the pan when a tester shows moist crumbs; waiting for a completely dry tester produces a firmer, cakier square.
Simple Home Dish
Fudgy Brownies
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 100 mins
- Servings
- 9
Total includes about 1 hour cooling.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened natural cocoa powder
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
- 1/2 cup semisweet chocolate chips
Instructions
- Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving handles on two sides.
- Melt butter and let cool for a few minutes. Whisk with sugar, then eggs and vanilla until smooth and slightly thickened.
- Sift in cocoa, flour, and salt. Fold just until no dry streaks remain, then fold in chocolate chips. Spread into the pan.
- Bake for 22–28 minutes until the edges are set and a toothpick in the center has moist crumbs but no liquid batter. Do not leave the center raw.
- Cool in the pan on a rack for about 1 hour before lifting and cutting into 9 squares.
Cooking tips
Storage & reheating
Store cooled brownies airtight at room temperature for up to 3 days, or freeze individually wrapped squares for up to 2 months.
Variations
Stir 1/2 teaspoon instant espresso powder into the melted butter, or replace chips with chopped semisweet chocolate.
Frequently asked questions
Why are my brownies cakey?
Extra flour or longer baking can make them cakier. Spoon flour into the measuring cup, level it, and remove the pan when the center has moist crumbs rather than waiting for a dry toothpick.