These fudge brownies are pure chocolate bliss—ultra-rich, irresistibly gooey, and packed with deep, decadent flavor. Each bite delivers that perfect crackly top, a soft, melt-in-your-mouth center, and just the right amount of chew around the edges. They’re intensely chocolaty with a luscious, fudgy texture that feels almost like biting into a piece of chocolate truffle cake. Warm from the oven or chilled with a glass of milk, these brownies are everything a chocolate lover dreams of—indulgent, bold, and absolutely unforgettable.
Ingredients:
- Nonstick cooking spray
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp kosher salt
- 12 oz semisweet chocolate (wafers or chopped)
- 1½ cups (3 sticks) unsalted butter, cut into pieces
- 5 large eggs
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 tbsp vanilla extract
For Serving (optional):
Whipped cream, maraschino cherries, sprinkles, crushed Oreos, or your favorite toppings or Vanilla ice cream.
Directions:
Step 1:
Preheat oven to 400°F. Line a 13×9″ metal pan with foil and lightly spray with nonstick spray. In a bowl, whisk together flour, cocoa powder, and salt.
Step 2:
Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. In another bowl, whisk eggs, both sugars, and vanilla, then mix into the chocolate. Whisk for 10 extra seconds for a shiny top. Stir in dry ingredients just until combined and smooth. Pour into the prepared pan and smooth the top.
Step 3:
Place pan in the oven, then reduce heat to 350°F. Bake for 25–30 minutes, until the center is puffed and a toothpick comes out with just a few moist crumbs. Let cool.
Step 4:
Flip brownies onto a wire rack, remove foil, and flip again onto a cutting board. Cut into squares and serve with ice cream and your favorite toppings.
Step 5:
Make ahead: Brownies can be made up to 2 days in advance. Store covered at room temperature.
Enjoy!
