Fudgy Brownies
Dense, fudgy one-bowl brownies with a shiny, crackly top. No mixer, no fuss, just deep chocolate flavor.
These are for the fudgy-brownie people, not the cakey-brownie people. One bowl, a whisk, and about ten minutes of work gets you dense, rich squares with that signature paper-thin crackly top.
The whole thing comes together by hand, so there’s no mixer to drag out or wash. Just resist cutting into them while they’re warm, because that crumbly mess is actually a perfectly good brownie that hasn’t finished setting yet.
Ingredients
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch pan with parchment, leaving an overhang on two sides.
- Whisk the melted butter and sugar together until smooth and glossy.
- Beat in the eggs and vanilla until the batter is thick and well combined.
- Sift in the cocoa powder, flour, salt, and baking powder, then stir just until no dry streaks remain.
- Fold in the chocolate chips and spread the batter evenly into the prepared pan.
- Bake 22–25 minutes, until the top is set and crackly and a toothpick comes out with a few moist crumbs.
- Cool completely in the pan before lifting out by the parchment and cutting into squares.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Whisk and mixing bowl
Tips
- Pull them when the toothpick has moist crumbs, not wet batter and not totally clean. That's the line between fudgy and cakey.
- Cooling fully before cutting is what gives you clean edges instead of a gooey smear.
- For an extra shiny top, whisk the sugar into the warm melted butter and let it sit a minute before adding the eggs.