Description
Fudgy black cocoa brownies with a naturally deep dark color, rich chocolate flavor, melty chocolate chips, and a thin crackly top.
Ingredients
- 200 g (7 oz) semi-sweet chocolate, melted
- 150 g (⅔ cup) unsalted butter
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 1½ tsp vanilla extract
- 90 g (¾ cup) all-purpose flour
- 50 g (½ cup) black cocoa powder
- ½ tsp salt
- 120 g (¾ cup) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) square pan with parchment paper, leaving some overhang for easy removal.
- Melt the chocolate and butter together in the microwave or over a double boiler, stirring until completely smooth. Set aside for a few minutes; the mixture should stay warm but not hot.
- Beat the eggs and sugar with an electric mixer for 2–3 minutes until lighter in color, slightly thick, and foamy. The sugar should be partially dissolved. Mix in the vanilla extract.
- Slowly pour in the warm chocolate mixture while mixing on low speed, just until smooth and fully combined.
- Sift in the flour, black cocoa powder, and salt, then gently fold with a spatula just until no dry streaks remain. Avoid overmixing to keep the brownies dense and fudgy.
- Fold in the chocolate chips with a few gentle strokes, reserving some for the top if desired.
- Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the remaining chocolate chips on top.
- Bake for 25–30 minutes, until the edges are set and the center is no longer liquid but still slightly soft. A toothpick inserted in the center should come out with moist crumbs, not completely clean.
- Let the brownies cool completely in the pan before lifting them out with the parchment paper and slicing. Cooling allows the fudgy center to fully set.
Notes
Storage: Store the brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Tips:
- Beat the eggs and sugar well to help create a thin, shiny crackly crust.
- Keep the melted chocolate mixture warm, not hot when adding it to the eggs.
- Fold the dry ingredients gently just until combined for dense, fudgy brownies.
- Don’t overbake—a toothpick should come out with a few moist crumbs.
- Cool completely before slicing to let the fudgy center set and get clean squares.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Cuisine: American