Easy Chocolate Fudge Brownies
The key to these fudgy brownies is getting that glossy, paper-thin crinkle top. That texture comes from whipping the eggs and sugar together until the sugar completely dissolves, creating a sort of meringue-like layer that bakes up into that classic brownie finish. The batter itself comes together quickly without a mixer.
Ingredients
- 6 oz 70% cacao dark chocolate coarsely chopped
- 1 cup unsalted butter
- 3 tablespoons Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- 3 large eggs room temperature
- 1/2 cup dark brown sugar packed
- 1 1/2 cups organic powdered sugar
- 2 teaspoons vanilla bean paste
- 1/2 cup all-purpose flour
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Preheat oven to 350F and line 8x8 inch pan with parchment paper.
- Melt butter in saucepan over medium heat, add chocolate, cocoa powder, and espresso powder. Whisk until smooth and remove from heat.
- Whisk eggs and brown sugar until sugar dissolves completely.
- Add powdered sugar and vanilla, whisk to combine.
- Pour cooled chocolate mixture into egg mixture, whisk until smooth.
- Fold in flour and salt just until combined.
- Pour batter into prepared pan and spread evenly.
- Bake 28-32 minutes until edges are set and center is puffed.
- Drop pan on counter immediately after removing from oven.
- Cool in pan for 1 hour before lifting out and slicing.
Notes
Test for doneness - edges should be set but center slightly underbaked for fudgy texture.
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