Chocolate Fudge Brownies (Print Version)
# Ingredients:
→ Main Chocolate Mixture
01 -
7 ounces (200g) dark chocolate with 70% cocoa, finely chopped
02 -
½ cup (125g) unsalted butter, cut into small pieces
→ Sugars & Eggs
03 -
⅔ cup (150g) white granulated sugar
04 -
½ cup (100g) soft-packed light brown sugar
05 -
2 large eggs
→ Dry Mix
06 -
1 cup (130g) plain all-purpose flour
07 -
3 tablespoons unsweetened cocoa powder
08 -
1 teaspoon baking powder
09 -
¼ teaspoon regular salt
10 -
Flaky sea salt for garnish (optional)
# Instructions:
01 -
Preheat the oven to 350°F (180°C), set out baking trays lined with parchment paper, and measure all your ingredients. Don't wait too long once the dough's mixed—it thickens fast!
02 -
In a small saucepan, melt the butter and chocolate together over low heat. Stir the mixture constantly until smooth, then set aside to cool a bit.
03 -
Use an electric hand mixer or a stand mixer with a whisk, beating the eggs and both sugars on medium for a full 5 minutes.
04 -
Lower the mixer speed, then gradually add the melted chocolate and butter mixture. Mix for about one minute, just until combined.
05 -
Pour the dry ingredients into the chocolate mixture and stir gently until just combined. Use a spatula to scrape down the sides of the bowl so everything's mixed evenly.
06 -
Quickly scoop out big dough balls and place them on the prepared baking sheets, leaving enough space between each. If you're using sea salt, sprinkle a bit on top of each one.
07 -
Pop them in the oven for 10-12 minutes. They're ready when the tops look crinkly and the cookies have puffed up a little. Don't worry—they'll flatten as they cool.
08 -
Let the cookies sit on the baking sheets for around 20 minutes. They’ll be super soft right out of the oven, so give them time to firm up.
# Notes:
01 -
To get those shiny, crackled tops, bake everything at once on one large tray.
02 -
If you're baking in multiple rounds, scoop the cookie dough right before each batch goes in the oven.
03 -
They taste best slightly warm and freshly baked on the first day.
04 -
Store them in a sealed container for a few days and they'll stay delicious.
05 -
These cookies also freeze well—perfect for a treat later!