Dense Fudgy Chocolate Squares (Printer-Friendly)

Rich, fudgy chocolate squares with a crackly top and melt-in-the-mouth texture, ideal for sharing or solo treats.

# What You'll Need:

→ Chocolate & Fats

01 - 6 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter

→ Sugars

03 - 1 cup granulated sugar
04 - 1/4 cup packed light brown sugar

→ Wet Ingredients

05 - 2 large eggs
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Optional Add-ins

10 - 2/3 cup chopped walnuts or pecans
11 - 2/3 cup chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
03 - Stir granulated sugar and brown sugar into the melted chocolate mixture until combined.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Sift in flour, cocoa powder, and salt. Gently fold until just combined without overmixing.
06 - Carefully fold in nuts or chocolate chips if using.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 22 to 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow brownies to cool completely in the pan. Lift out using parchment paper and cut into 16 squares.

# Expert Tips:

01 -
  • They're foolproof enough for a first timer but impressive enough to bring to a potluck without any apologies.
  • You get that perfect balance of a crackly top and fudgy center that makes people ask for the recipe before they even finish chewing.
  • The whole process takes less than an hour from craving to cutting, which is dangerous in the best way.
02 -
  • Underbaking by a minute or two is completely intentional and the only way to get that melt-in-your-mouth fudgy texture that makes these special.
  • A toothpick is better than your judgment when deciding if they're done, because the center will continue cooking slightly after you pull them from the oven.
  • Chilling the brownies in the refrigerator before cutting makes them firmer and prevents that crumbly mess that can happen with warm brownies.
03 -
  • Room temperature ingredients mix together more smoothly and create a better overall texture than cold ones fresh from storage.
  • Don't skip the parchment paper with overhang, it's the difference between beautiful brownies and a frustrating crumbling mess.
  • Use a sharp knife for cutting and wipe it clean between each slice for edges that look intentional rather than jagged.
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