Delicious Dense Fudgy Chocolate Squares (Print view)

Rich, dense chocolate squares with a melt-in-the-mouth texture and crackly top, ideal for sharing or solo indulgence.

# What You'll Need:

→ Chocolate & Fats

01 - 6 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter

→ Sugars

03 - 1 cup granulated sugar
04 - 1/4 cup packed light brown sugar

→ Wet Ingredients

05 - 2 large eggs
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2/3 cup all-purpose flour
08 - 1/4 cup unsweetened cocoa powder
09 - 1/4 tsp salt

→ Optional Add-ins

10 - 2/3 cup chopped walnuts or pecans
11 - 2/3 cup chocolate chips

# Cooking Steps:

01 - Set the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing excess for easy removal.
02 - Over low heat, melt the butter with chopped semi-sweet chocolate in a saucepan, stirring until smooth. Remove from heat and let cool slightly.
03 - Incorporate granulated sugar and light brown sugar into the melted chocolate mixture, stirring until well combined.
04 - Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
05 - Sift together all-purpose flour, cocoa powder, and salt; gently fold into the wet ingredients until just combined without overmixing.
06 - If desired, fold in chopped nuts or chocolate chips evenly into the batter.
07 - Pour the batter into the prepared pan and smooth the surface evenly.
08 - Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out with parchment paper and cutting into 16 squares.

# Expert Ideas:

01 -
  • That crackly top paired with a fudgy center is basically non-negotiable chocolate bliss.
  • They're forgiving enough for a first attempt but interesting enough that you'll keep refining them.
  • One pan, fifteen minutes of hands-on time, and you've got something that feels like you know what you're doing in the kitchen.
02 -
  • A toothpick test is less about certainty and more about intuition—the brownies keep cooking as they cool, so what feels slightly underbaked now will be perfect in an hour.
  • Chilling the finished brownies in the fridge before cutting gives you cleaner edges and a more fudgy texture that holds its shape.
03 -
  • Always use chopped chocolate instead of chips for melting, because the surface area melts more evenly and the texture stays silky.
  • Room-temperature eggs emulsify into the chocolate without shocking it cold, which keeps the batter smooth and homogeneous.
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