Ingredients
3/4 cup (170g) unsalted butter, sliced into 12 pieces
4 oz (113g) semi-sweet chocolate bar, coarsely chopped and divided
1 and 2/3 cups (333g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (84g) unsweetened cocoa powder
1 cup (125g) all-purpose flour, spooned and leveled
Instructions
Preheat oven to 350°F (180°C)
Line an 8-inch square baking pan with parchment paper
Melt butter and chocolate in a microwave-safe bowl or over a double boiler until smooth
Whisk in granulated sugar and mix until fully incorporated
Add eggs one at a time, beating well after each addition
Stir in vanilla extract
Sift together cocoa powder and flour, then mix into the wet ingredients until just combined
Dollop the batter into the prepared pan, spreading gently to the edges
Bake for 22-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs
Let cool completely in the pan, then lift out using the parchment paper and cut into 16 squares
Notes
For best fudgy texture, do not overbake
Use high-quality chocolate for better depth of flavor
If using salted butter (not recommended for halal), reduce added salt if necessary
The cocoa powder and melted chocolate work together to create a truffle-like density
Store in an airtight container at room temperature for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (16 servings total)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg