# Fudgy Brownie

This is an easy and delicious fudgy brownie recipe that is full of chocolate flavor, chewy, and moist.

- Total time: 28 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 200 g Dark chocolate
- 110 g Unsalted butter
- 3 Eggs
- 150 g Granulated sugar
- 50 g Dark brown sugar
- 65 g All-purpose flour
- 25 g Cocoa powder (unsweetened)
- 0.25 tsp Salt
- 1 tsp Vanilla extract

## Instructions

1. Grease the pan with melted unsalted butter.
2. Line the pan with parchment paper, then brush the paper with butter as well.
3. Put dark chocolate and unsalted butter in a glass bowl.
4. Melt the chocolate and butter over low heat in a double boiler, stirring until smooth.
5. Crack 3 eggs into a separate mixing bowl.
6. Add granulated sugar, dark brown sugar, salt, and vanilla extract to the eggs.
7. Whisk the egg mixture until the sugar is dissolved, making sure the temperature is not too hot.
8. Whip the egg and sugar mixture at high speed until light and fluffy.
9. Continue whipping at low speed for 1 minute to remove large air bubbles.
10. Pour the melted chocolate and butter mixture into the whipped egg mixture.
11. Whip briefly until just combined.
12. In a separate bowl, mix all-purpose flour and unsweetened cocoa powder.
13. Sieve the dry ingredients into the wet mixture.
14. Gently fold the dry ingredients into the wet ingredients from the bottom up until no dry flour is visible.
15. Pour the brownie batter into the prepared pan.
16. Smooth the surface and tap the pan on the counter to remove air bubbles.
17. Bake in a preheated oven at 170°C (338°F) for 23-28 minutes.
18. Let the brownies cool completely in the pan on a wire rack.
19. Remove the cooled brownie from the pan.
20. Cut the brownie into squares.
21. Serve the fudgy brownies.

## Equipment

- Square pan (19x19cm / 7.5 inch)
- Baking paper
- Brush
- Mixing bowl
- Saucepan
- Spatula
- Whisk
- Hand mixer
- Sieve
- Wire rack

## Tips

- Bake after preheating the oven.
- You can replace granulated sugar and dark brown sugar with light brown sugar.
- If it's too sweet for you, you can use 20g less sugar.
- I took it out of the oven and tapped it after 20 minutes to make the crack.
- It tastes better when you use good quality dark chocolate and cocoa powder.
- It tastes better if you put it in an airtight container or wrap it in plastic wrap and refrigerate it.

## Source

- Original video: https://www.youtube.com/watch?v=Te59CQc5ScA
- Recipe page: https://www.cliprecipe.com/recipe/1c30cdde-7113-43fa-94fe-4ad116905472
- Extracted: 2025-12-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt