Fudgy Dark Chocolate Brownies
These brownies skip the cake-like texture completely. You want that dense, almost truffle-like bite that sticks to your teeth in the best way.
Melted chocolate does the heavy lifting here, not cocoa powder.
Why Melted Chocolate Beats Cocoa
Cocoa powder makes brownies taste chocolatey but feel dry. Melted dark chocolate creates that fudgy texture you’re after. Use 70% dark chocolate bars, not chips. Chips have stabilizers that prevent proper melting. Break bars into small pieces so they melt evenly with the butter.
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Don’t Overmix the Batter
Stop stirring the second you can’t see flour streaks. Overmixed brownies turn tough and chewy instead of tender. Fold the flour in with a wooden spoon, not an electric mixer. The batter should look slightly lumpy and thick, almost like frosting consistency.
Underbake for Maximum Fudginess
Pull them when the center still jiggles slightly. A toothpick should come out with moist crumbs, not clean. They’ll continue cooking in the hot pan for 10 minutes after you remove them. This prevents that dry, cakey texture that ruins good brownies.
Getting That Perfect Fudgy Texture
- Room temperature eggs mix more easily and create a smoother batter than cold eggs straight from the fridge.
- Press plastic wrap directly onto the surface of cooled brownies to prevent them from drying out during storage.
Frequently Asked Questions
Which chocolate percentage works best for these brownies?
Stick with 70% dark chocolate. Higher percentages make them too bitter, while lower percentages don’t provide enough chocolate intensity for proper fudgy texture.
Can I substitute the all-purpose flour with almond flour?
Replace with 3/4 cup almond flour for gluten-free brownies. They’ll be slightly more dense but still fudgy. Don’t add extra liquid.
How long do these brownies stay fresh?
Store covered at room temperature for 4 days or refrigerate for up to a week. They actually taste better the next day.
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Fudgy Dark Chocolate Brownies
Ingredients
Equipment Needed
- 9×9 inch metal baking pan
- Double boiler or microwave-safe bowl
- Large mixing bowl
- Whisk
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×9 inch metal pan with parchment paper, leaving overhang for easy removal.
- Melt chocolate mixture: Melt chopped chocolate and butter in a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
- Combine wet ingredients: Whisk sugar into the warm chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
- Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Add to chocolate mixture and fold gently with a wooden spoon until just combined.
- Finish batter: Fold in chocolate chips. Pour batter into prepared pan and spread evenly with an offset spatula.
- Bake brownies: Bake for 22-25 minutes until center is set but still slightly jiggly. A toothpick should come out with moist crumbs.
- Cool and cut: Cool completely in pan before lifting out with parchment paper and cutting into squares.
Nutrition Facts
Per Serving (1 brownie)
