Some days call for a pan of brownies. These deep chocolate fudgy brownies are rich, dense and made from scratch, with crackly tops, crisp edges and soft, fudgy centers studded with melty chocolate chunks. They start with butter and real chocolate melted together on the stove, and an extra egg yolk keeps the middle wonderfully rich.
Cut them into 16 squares, pour a cup of tea or coffee, and enjoy.
Why you'll love these brownies
- Fudgy centers, crisp edges. Pulling them from the oven while the center still looks slightly soft gives you the best of both.
- Two kinds of chocolate. Melted chocolate and cocoa powder in the batter, plus chocolate chips or chunks folded in.
- An extra egg yolk. It keeps the center rich and fudgy.
- One saucepan to start. The butter, chocolate and sugars all come together in the same pot.
Ingredients
For the brownies
- 1 cup (2 sticks) unsalted butter
- 4 oz semisweet or bittersweet chocolate, chopped
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp kosher salt
- 1 cup semisweet chocolate chips or chunks
Optional finish
- Flaky sea salt, for the top
- Powdered sugar, for serving
How to make deep chocolate fudgy brownies
- Prep the pan. Heat your oven to 350°F. Line a 9 x 9-inch metal baking pan with parchment paper, leaving some overhang so you can lift the brownies out later.
- Melt the butter and chocolate. In a saucepan over low heat, melt the butter and chopped chocolate together, stirring until completely smooth. Remove from the heat.
- Add the sugars. While the mixture is still warm, whisk in the granulated sugar and brown sugar. Let it cool for about 5 minutes.
- Whisk in the eggs. Add the eggs and the egg yolk one at a time, whisking after each. Add the vanilla and whisk until the mixture looks smooth and glossy.
- Fold in the dry ingredients. Add the cocoa powder, flour and salt. Fold gently with a spatula just until no dry flour remains. Don't overmix.
- Add the chocolate and spread. Fold in the chocolate chips or chunks and spread the batter evenly in the prepared pan. Top with a few extra chocolate pieces or a light sprinkle of flaky salt if you like.
- Bake. Bake for 45 minutes. The edges should be set, but the center should still look slightly soft. A toothpick should come out with soft, fudgy crumbs, not completely clean.
- Cool, then cut. Let the brownies cool completely in the pan before lifting them out and cutting into 16 squares.
Tip: For especially clean, fudgy squares, chill the cooled brownies for 30 to 60 minutes before slicing.
Quick notes
- Don't overbake. Brownies keep setting as they cool, so take them out while the center still looks a little soft.
- The extra yolk matters. It's what keeps the center rich and fudgy.
- Want a darker chocolate flavor? Use bittersweet chocolate and Dutch-process cocoa.
Fudgy brownie FAQ
How do I know when the brownies are done?
After 45 minutes the edges should be set and the center should still look slightly soft. A toothpick in the center should come out with soft, fudgy crumbs, not completely clean.
Why add an extra egg yolk?
The extra yolk keeps the center rich and fudgy.
How do I cut clean brownie squares?
Let the brownies cool completely in the pan, lift them out with the parchment overhang, then chill them for 30 to 60 minutes before slicing.
Can I use dark chocolate?
Yes. For a stronger dark-chocolate flavor, use bittersweet chocolate and Dutch-process cocoa.
What size pan do I need?
A 9 x 9-inch metal baking pan, lined with parchment paper. The recipe makes 16 brownies.
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More from the kitchen
Looking for something to bake for supper too? Try our quick sourdough cornbread or same-day sourdough dinner rolls. And for a cozy cup to enjoy with a warm brownie, browse our Cozy Kitchen & Tea Time collection.