Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Fudgy dark chocolate brownies with a crackly top, sliced
Soft and rich dark chocolate brownies

Fudgy Dark Chocolate Brownies

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect brownie is underbaking. If you bake it until a toothpick comes out clean like a sponge cake, you'll end up with a dry chocolate cake. The essence of a brownie is its dense, fudgy interior, created by a high ratio of fat and chocolate to very little flour.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • 8x8 inch square baking pan
  • Electric mixer or whisk
  • Heatproof bowl (for double boiler)

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Melt the chocolate and butter together over a double boiler or in the microwave. Let it cool until lukewarm.

Tip: If you add it to the eggs while too hot, you'll end up with scrambled eggs.
2 ✓

Beat the eggs with the sugar and vanilla extract until pale and frothy (about 3-4 minutes with a mixer).

Tip: This step dissolves the sugar, which is responsible for that shiny, crackly top.
3 ✓

Pour the chocolate-butter mixture into the egg foam and mix until smooth. Sift in the flour, cocoa powder, and salt.

Tip: Sifting is crucial to avoid lumps of cocoa in the batter.
4 ✓

Fold gently just until the flour disappears. Do not overmix!

Tip: If you overmix with the flour, gluten develops, making the brownies tough and chewy instead of tender.
5 ✓

Pour into a parchment-lined baking pan. Bake at 350°F (180°C) for about 20-25 minutes.

Tip: It's done when the edges are set but the center still jiggles slightly. Don't believe it's raw! It sets as it cools.

Recipe FAQ

The center is too runny.
Let it cool completely! The cocoa butter and butter are liquid when hot but solidify (crystallize) as they cool. Brownies are often best the next day.
I didn't get that paper-thin crackly crust.
You didn't beat the sugar and eggs enough. The foam created by the eggs and dissolved sugar forms that signature meringue-like crust.

Ingredients

  • 7 oz Dark Chocolate (min. 60% cocoa)
  • 10.5 tbsp Unsalted Butter (approx. 1 stick + 2.5 tbsp)
  • 1 cup Granulated Sugar
  • 3 large Eggs (room temperature)
  • 3/4 cup All-Purpose Flour
  • 2 tbsp Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt