Fudgy Dark Chocolate Brownies

🍳 Step-by-Step Instructions

1. Preheat oven to 175°C (350°F). Line a 20x20 cm baking pan with parchment paper, leaving an overhang.
2. In a heatproof bowl set over a pot of simmering water (or in microwave), melt butter and chopped dark chocolate together until silky smooth. Let cool 5 minutes.
3. In a large bowl, vigorously whisk eggs, granulated sugar, and brown sugar with an electric mixer or whisk for 3-4 minutes until pale, thick, and frothy (this creates the shiny crinkly top).
4. Gently pour melted chocolate-butter mixture and vanilla into beaten eggs, whisking until combined.
5. Sift in all-purpose flour, cocoa powder, and salt. Fold gently with a spatula just until dry streaks disappear.
6. Fold in dark chocolate chunks.
7. Pour batter into prepared pan and smooth surface.
8. Bake for 26-28 minutes until edges are set and a toothpick inserted into center comes out with moist fudgy crumbs (never wet batter).
9. Cool completely in pan on a wire rack for at least 1 hour before lifting out and slicing into 16 squares.

⭐ Why This Recipe Works

• Shiny paper-thin crinkly crust on top
• Made with real melted 70% dark chocolate plus Dutch cocoa
• Ultra dense, fudgy center with zero cakiness
• Easy one-bowl recipe with pantry staples

🔄 Delicious Variations

• Salted Caramel Brownies: Swirl 4 tbsp salted caramel across the top before baking
• Walnut Brownies: Fold in 80 g toasted chopped walnuts
• Peanut Butter Swirl: Drop dollops of warm peanut butter and swirl with a knife

❓ Frequently Asked Questions