Ingredients

• 1 stick (1/2 cup) unsalted butter
• 7 ounces dark chocolate, chopped
• 2 large eggs
• 1 cup granulated sugar
• 2/3 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Melt the Chocolate and Butter

Preheat your oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides to use as handles later.

In a heatproof bowl, combine the chopped dark chocolate and the butter. Melt them together over a saucepan of simmering water, or in the microwave in 30-second intervals, stirring until smooth. Set the mixture aside to cool slightly. It should be warm, not hot.

Make the Batter

In a separate large bowl, whisk the eggs and granulated sugar together vigorously for about a minute. The mixture should become pale, thick, and almost ribbony. This step is what creates the shiny top.

Gently whisk the cooled chocolate mixture and the vanilla extract into the egg mixture until just combined.

Sift the flour and salt over the wet ingredients. Use a spatula to fold everything together until you no longer see streaks of flour. Be careful not to overmix.

Bake the Brownies

Pour the batter into your prepared pan and spread it into an even layer.

Bake for ~25-30 minutes. The top should look dry and shiny, and the edges should be set. A toothpick inserted into the center should come out with moist, fudgy crumbs, not wet batter.

Let the brownies cool completely in the pan before lifting them out with the parchment paper handles and slicing. They will be very gooey while warm and will set up as they cool.

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Fudgy Brownies

These brownies are dense and gooey with a shiny, crackly top. The texture comes from using melted chocolate and a specific technique of whipping the eggs and sugar to create a meringue-like structure. They are rich and deeply chocolatey.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Ingredients

• ▢ 1 stick unsalted butter 1/2 cup
• ▢ 7 ounces dark chocolate chopped
• ▢ 2 large eggs
• ▢ 1 cup granulated sugar
• ▢ 2/3 cup all-purpose flour
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon kosher salt

Instructions

• Preheat oven to 350°F and line 8×8 inch pan with parchment paper.
• Melt chocolate and butter together over double boiler or in microwave until smooth. Let cool slightly.
• Whisk eggs and sugar vigorously for 1 minute until pale and thick.
• Stir cooled chocolate mixture and vanilla into egg mixture until just combined.
• Sift flour and salt over wet ingredients, fold until no flour streaks remain.
• Pour batter into prepared pan, spread evenly.
• Bake 25-30 minutes until top is dry and shiny, edges are set, and toothpick has moist crumbs.
• Cool completely in pan before lifting out and slicing.

Notes

Brownies will be very soft while warm but will set as they cool. Do not overbake.