Ultra-Fudgy Brownies

- Prep Time: 10 minutes

- Bake Time: 25–30 minutes

- Cooling Time: 1 hour

- Servings: 9–12 brownies

- Oven: 175°C / 350°F

- Pan: 20 × 20 cm (8 × 8-inch)

Ingredients

- 170 g unsalted butter, melted

- 200 g granulated sugar

- 100 g brown sugar

- 2 large eggs + 1 egg yolk

- 1 tsp vanilla extract

- 100 g dark chocolate, melted

- 80 g unsweetened cocoa powder

- 95 g all-purpose flour

- ½ tsp salt

- 100 g chocolate chips or chopped dark chocolate

1. Preheat the oven to 175°C / 350°F. Line a 20 × 20 cm (8 × 8-inch) square baking pan with parchment paper.

2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

3. Add the eggs, egg yolk, and vanilla. Whisk for 2–3 minutes, until the mixture becomes glossy and slightly thickened.

4. Add the melted dark chocolate and mix until well combined.

5. Sift in the cocoa powder, flour, and salt. Fold gently until just combined. Do not overmix.

6. Fold in the chocolate chips or chopped dark chocolate.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 25–30 minutes. The edges should be set while the center remains slightly soft.

9. Let the brownies cool completely for at least 1 hour before slicing.

Tips

- Do not overbake if you want an ultra-fudgy center.

- Whisking the eggs and sugar well helps create a glossy, crackly top.

- For extra clean slices, refrigerate the cooled brownies for 30 minutes before cutting.

- Use good-quality dark chocolate for a richer chocolate flavor.