Fudgy Chocolate Chunk Brownies
Dense, fudgy brownies with a shiny crust and soft pockets of chopped chocolate.
Ingredients
Main Ingredients
- 8 oz semi-sweet chocolate divided; chop half for melting and half into chunks
- 12 tbsp butter 1 1/2 sticks, melted
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
Instructions
Cooking
- Heat the oven to 350 degrees F and line an 8-inch square pan with parchment, leaving an overhang.
- Chop 4 ounces of the chocolate and melt it in a microwave-safe bowl in 20-second bursts, stirring, until smooth. Chop the other 4 ounces into chunks.
- Beat the melted butter and sugar, then beat in the eggs and vanilla for about a minute until thick. Stir in the melted chocolate.
- Sift the flour, cocoa, and salt over the batter and fold gently until no dry streaks remain.
- Fold in the chocolate chunks, spread the batter in the pan, and bake 20 to 25 minutes, until a toothpick shows moist crumbs.
- Cool completely in the pan, then lift out and cut into 16 squares.
Notes
Nutrition values are an estimate per square. Bake closer to 20 minutes for very fudgy brownies and closer to 25 for a firmer set. Store at room temperature for up to 3 days, refrigerated up to a week, or frozen up to 3 months. Do not eat raw batter.