These brownies are a true chocolate lover’s dream: deeply chocolatey, with a thin crackly crust and a fudgy, almost molten center. The method is wonderfully simple, yet the result is reliably luxurious—ideal with coffee or for a quiet evening at home.
Why You’ll Love Them
- Bold dark chocolate flavor without being overly sweet.
- Simple method: one saucepan and one bowl.
- That signature fudgy texture comes from the right balance of butter, chocolate, and flour.
- Easy to customize with nuts, chocolate chunks, or warm spices.
Ingredients
- 70% dark chocolate — 180g (6.3 oz)
- Unsalted butter — 120g (4.2 oz)
- Granulated sugar — 160g (0.8 cup)
- Brown sugar — 80g (0.4 cup)
- Eggs — 3
- Vanilla extract — 1 tsp
- All-purpose flour — 110g (0.9 cup)
- Cocoa powder — 30g (0.3 cup)
- Salt — 1/3 tsp
- Instant coffee (optional) — 1/2 tsp
- Chocolate chips or chopped chocolate — 80g (2.8 oz)
- Vegetable oil for greasing the pan — 1 tsp
Step-by-Step Recipe
- Preheat the oven to 175°C (347°F). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang, and lightly grease it with vegetable oil.
- In a saucepan or in the microwave in short bursts, melt the butter and dark chocolate together. Stir until smooth, then let cool until just warm.
- In a bowl, whisk the granulated sugar, brown sugar, and eggs for 2–3 minutes, until the mixture looks slightly pale and airy. Add the vanilla and, if using, the coffee.
- Pour in the melted chocolate-butter mixture and whisk until fully combined and glossy.
- Sift in the flour, cocoa powder, and salt. Fold gently with a spatula, stopping as soon as no dry streaks remain.
- Fold in the chocolate chips or chopped chocolate, spread the batter into the pan, and smooth the top.
- Bake for 22–25 minutes, until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
- Let the brownies cool in the pan for at least 1 hour, then lift out using the parchment and cut into 16 squares with a sharp knife.
Nutrition per Serving
| Nutrition | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Fat | 12 g |
| Carbohydrates | 26 g |
| Sugars | 19 g |
| Fiber | 2 g |
| Sodium | 90 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For even fudgier brownies, reduce the bake time by 1–2 minutes; for a firmer texture, bake 3–4 minutes longer.
- You can replace up to 30% of the chocolate with cocoa powder, but the flavor will be softer.
- Great add-ins: walnuts, pecans, hazelnuts, orange zest, a pinch of cinnamon, or a little chili.
- Gluten-free: substitute a 1:1 gluten-free flour blend for the all-purpose flour and, if desired, add 1/4 tsp xanthan gum for better structure.
- The shiny top develops when the eggs and sugar are whisked well and the brownies are not overbaked.
How to Store and Freeze
- Room temperature: airtight, up to 3 days.
- Refrigerator: up to 1 week (let stand at room temperature for 15 minutes before serving).
- Freezer: freeze in portions for up to 2 months. Thaw overnight in the refrigerator or warm for 15–20 seconds in the microwave.
FAQ
How do I make brownies even fudgier?
Reduce the baking time slightly and use chocolate with at least 70% cocoa. Avoid overmixing once the flour is added, so the batter stays dense and moist.
Can I replace the brown sugar with white sugar?
Yes. Brown sugar adds caramel notes and extra moisture, but 80g (0.4 cup) of granulated sugar will work too; add 1 tsp honey for a similar effect.
What can I use instead of vanilla extract?
Use vanilla sugar or the seeds from half a vanilla bean.
Why does the top of the brownies crack?
That’s exactly what you want: the sugar crust dries on top and forms those classic cracks. For a more even top, make sure the sugar is well dissolved into the eggs and avoid overbaking.
Can I make them without coffee?
Yes. Coffee intensifies the chocolate flavor, but you can leave it out—the brownies will still be rich and full-flavored.