Fudgy Brownies Recipe
These fudgy brownies are moist and soft inside, with a delicate cocoa aroma, a tender center and a paper-thin crust. Cut into neat pieces, they look compact, richly chocolaty and especially balanced in flavor.
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Servings: 18
Nutrition Facts
Fudgy Brownies Recipe
Serving Size
1 Slice
Amount per Serving
Calories
153
% Daily Value*
Fat
8.2
g
13
%
Saturated Fat
5
g
31
%
Sodium
29
mg
1
%
Carbohydrates
18.4
g
6
%
Fiber
0.9
g
4
%
Sugar
12.6
g
14
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer
- Silicone scraper (about 30 cm / 12 inches long)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Baking pan with dividers (dimensions 31 x 20 x 4.9 cm / 12.2 x 7.9 x 1.9 inches)
Ingredients
- 90 g Butter (about 6 tbsp plus 1 tsp)
- 160 g Dark chocolate (about 5.6 oz)
- 145 g Brown sugar (about 2/3 cup, packed)
- 3 Eggs (use 2 whole eggs and 1 egg yolk)
- 8 g Vanilla sugar (about 2 tsp)
- 110 g Flour (about 7/8 cup; recommended: all-purpose flour)
- 1/2 tsp Baking powder
- 1 pinch Salt
- 2 tsp Cocoa powder
Instructions
- Preheat the oven to 175°C / 350°F using conventional heat without the fan (155°C / 310°F convection). Line the pan thoroughly with parchment paper and grease the divider insert well on all sides. Melt 110 g of the dark chocolate together with the butter over low heat, then let the mixture cool for 5 minutes.
- Beat the 2 whole eggs, the egg yolk, vanilla sugar, and brown sugar for 2–3 minutes until creamy and lightly foamy. Gradually mix in the lukewarm chocolate-butter mixture. Combine the flour, baking powder, salt, and cocoa powder, then fold them in briefly until no streaks of flour remain. Roughly chop the remaining chocolate (50 g) and fold it in.
- Transfer the batter to the prepared pan and smooth the top. Bake for 22–26 minutes. Remove the brownies from the oven when the edges are set and a wooden skewer comes out with moist crumbs, but no wet batter.
- Let the brownies cool completely at room temperature, then refrigerate them for 30–60 minutes for clean, firm pieces. Carefully lift the divider insert out of the pan.
Notes
We use a baking pan with a divider insert, which portions the brownies evenly. It is important to line the pan well with parchment paper and grease both sides of the dividers. Use high-quality dark chocolate, as it defines the flavor of these brownies.
Already tried this recipe?Thank you for your rating.