"These ultra-rich fudgy brownies feature a dense, truffle-like texture and a shiny, paper-thin crackly top. Perfectly balanced with high-quality cocoa and dark chocolate, they are the ultimate indulgence for any chocolate lover."

1 Ingredients

Qty	Item
3/4 cup 170 g	Unsalted butter, melted
1 cup 200 g	Granulated sugar
1/2 cup 100 g	Light brown sugar, packed
3 pcs 3 pcs	Large eggs, room temperature
1 tbsp 15 ml	Pure vanilla extract
3/4 cup 75 g	Unsweetened cocoa powder
3/4 cup 95 g	All-purpose flour
1/2 tsp 3 g	Sea salt
1 cup 170 g	Dark chocolate chips or chunks

2 Instructions

Step 1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about 1-2 minutes; the warmth of the butter will help dissolve the sugar for that iconic crackly top.

Step 3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 4. Sift the cocoa powder, flour, and salt directly into the wet ingredients.

Step 5. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix, as this will introduce too much air and create a cakey texture.

Step 6. Fold in the chocolate chips or chunks.

Step 7. Pour the batter into the prepared baking pan and spread it evenly.

Step 8. Bake for 22-27 minutes. Test with a toothpick at the 22-minute mark; it should come out with a few moist crumbs attached, but not liquid batter.

Step 9. Remove from the oven and let the brownies cool completely in the pan. This is crucial for the fudgy texture to set.

Step 10. Lift the brownies out using the parchment overhang and slice into 16 squares.

·
Do not overbake! Brownies continue to cook slightly as they cool in the pan.
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For the cleanest cuts, refrigerate the brownies for 1 hour before slicing with a sharp knife.
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Use high-quality Dutch-processed cocoa powder for a deeper, more intense chocolate flavor.
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Whisking the eggs and sugar thoroughly is the secret to achieving the shiny, paper-thin crust on top.

? Frequently Asked Questions

Can I use oil instead of butter?

You can, but butter provides a much richer flavor and a superior 'fudgy' mouthfeel compared to oil.

How should I store these brownies?

Store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.

Can I freeze fudgy brownies?

Yes! Wrap individual squares in plastic wrap and store them in a freezer bag for up to 3 months.

Why did my brownies turn out cakey?

Cakey brownies are usually caused by over-beating the batter after adding flour or using too much flour. Always measure flour by weight or use the spoon-and-level method.

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