Name: Fudgy Brownies
Yield: 16 brownies (8x8 pan)
Ingredients: 170 g (¾ cup / 1½ sticks) unsalted butter; 200 g (7 oz) dark chocolate (60-70% cacao), chopped; 200 g (1 cup) sugar; 3 large eggs; 1 tsp vanilla extract; 80 g (⅔ cup) all-purpose flour; 30 g (¼ cup) Dutch-process cocoa powder; ½ tsp fine sea salt; 120 g (¾ cup) chocolate chips or chopped chocolate (optional, for extra fudgy pockets)

Dense, rich, and intensely chocolatey. These brownies lean fudgy, not cakey — because brownies should be brownies, not chocolate cake.

Ingredients

170 g (¾ cup / 1½ sticks) unsalted butter
200 g (7 oz) dark chocolate (60-70% cacao), chopped
200 g (1 cup) sugar
3 large eggs
1 tsp vanilla extract
80 g (⅔ cup) all-purpose flour
30 g (¼ cup) Dutch-process cocoa powder
½ tsp fine sea salt
120 g (¾ cup) chocolate chips or chopped chocolate (optional, for extra fudgy pockets)

Method

Preheat oven to 175°C (350°F). Line an 8x8-inch pan with parchment paper, leaving overhang for easy removal. Grease the parchment.
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly (5 minutes).
Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each. Add the vanilla.
Sift the flour, cocoa powder, and salt over the mixture. Fold in gently with a spatula until just combined — don't overmix, but make sure there are no flour streaks. Fold in the extra chocolate chips if using.
Pour the batter into the prepared pan and spread evenly.
Bake 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with moist crumbs (not wet batter, not clean — moist crumbs is the sweet spot).
Cool completely in the pan before cutting. Patience here rewards you with clean edges and the perfect fudgy texture.
*Storage:** Airtight container at room temperature for 4-5 days. Freeze for up to 3 months.