Rich Fudgy Brownies

Melted bittersweet chocolate and cocoa create a deep, dense brownie with a shiny crackled top and a deliberately moist center.

78 min

16 brownies

Ingredients

1/2 cup unsalted butter, plus more for the pan

6 oz bittersweet chocolate, finely chopped

1/2 cup Dutch-process cocoa powder

1 1/4 cups granulated sugar

3 large eggs, at room temperature

2 tsp vanilla extract

3/4 tsp kosher salt

3/4 cup all-purpose flour

3/4 cup toasted walnuts or pecans, optional

1/4 tsp flaky sea salt, for finishing

8x8-inch or 9x9-inch metal baking pan · Parchment paper · Medium saucepan · Large mixing bowl · Whisk · Rubber spatula · Toothpick or cake tester

Read the tester correctly

Wet batter means the center needs more time, while a few sticky crumbs signal a dense, moist brownie; a spotless tester usually means overbaked.

For clean squares

Let the slab cool before lifting with the parchment; wipe the knife between cuts for neater edges.

01. Heat the oven to 325 F and line the buttered square pan with a parchment sling for easy removal.

02. Melt butter and bittersweet chocolate over low heat, stirring until the mixture is glossy and no pieces remain.

03. Whisk Dutch-process cocoa powder into the warm chocolate until the base is satiny and completely smooth.

04. Whisk granulated sugar, eggs, vanilla extract, and kosher salt vigorously for 2 minutes; the pale, thick gloss helps form the crackly lid.

05. Whisk the warm chocolate into the eggs, then fold in all-purpose flour only until its last dry streak vanishes so the crumb stays dense.

06. Fold in toasted walnuts or pecans if using, then spread the batter level in the prepared pan.

07. Bake at 325 F for 24 to 30 minutes, checking early: look for set edges, a crackled top, and thick moist crumbs rather than a clean tester.

08. Sprinkle with flaky sea salt and cool in the pan for 30 minutes; carryover heat finishes the center without drying it out.