FreeFree recipe · Perfect Brownies — 5 Free Recipes
Classic Fudgy Chocolate Brownies
Dense, moist chocolate brownies with bittersweet chocolate and a thin shiny crackly top.
- Yield
- 16 squares
- Prep
- 20 min
- Cook
- 26 min
- Resting / chilling
- 1 h
- Total time
- 1 h 46 min
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Ingredients
- 200 g 55–65% dark chocolate
- 170 g unsalted butter
- 250 g granulated sugar
- 200 g whole egg
- 100 g wheat flour
- 20 g 100% cocoa powder
- 5 ml vanilla extract
- 2 g fine salt
Method
- Preheat the oven to 180°C/350°F. Line an approximately 20 × 30 cm pan with parchment paper.
- Melt the chocolate and butter together over a bain-marie or in short microwave bursts. Stir until smooth and let cool slightly.
- In another bowl, whisk the eggs and sugar for 2 to 3 minutes, just until slightly lighter and the sugar begins to dissolve.
- Mix in the vanilla, then fold in the warm chocolate-butter mixture.
- Sift the flour, cocoa and salt over the batter and fold only until no dry streaks remain.
- Spread into the pan and bake for 24 to 28 minutes. The edges should be set while the center remains slightly moist.
- Cool completely for at least 1 hour before cutting into 16 squares.
Presentation
Cut into neat squares, keeping the shiny top and dense center visible.
Suggested pairing
Coffee, milk or vanilla ice cream.
Storage
Store airtight for up to 4 days at cool room temperature or up to 7 days refrigerated.
Make ahead
Bake one day ahead. Cool completely before slicing for the cleanest cuts.
Food safety
Use fresh intact eggs and properly stored chocolate. The center should be baked through while remaining moist.
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