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Close-up of several slices of rich, fudgy chocolate brownies with a flaky, cracked top and sprinkles of sea salt.

Chewy Chocolate Brownies

Author: Mandy Applegate
Fudgy homemade chocolate brownies made from scratch, with a shiny, crackly top and a dense chocolate middle, from just two tablespoons of flour. One 9x9 pan makes sixteen squares.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate brownies
Servings: 16
Calories: 252kcal

Ingredients

  • ¾ cup butter
  • 1 ¼ cups dark chocolate chopped into small pieces
  • 3 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • ¾ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cocoa powder
  • ½ cup dark chocolate chips
  • ½ teaspoon salt
  • Sea salt flakes to serve
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C). Line a 9”x9” baking tray with parchment paper.
  • Place the butter and chocolate in a microwave safe bowl and heat for 1 ½ minutes. Stir, repeat the process in 1 min increments until the chocolate dissolves. Set aside.
    ¾ cup butter, 1 ¼ cups dark chocolate
  • In a large bowl, beat the eggs, yolks, and vanilla until they start to get a fluffy texture. Add half of the sugar and continue beating. Add the remaining sugar and beat until the volume has tripled.
    3 eggs, 2 egg yolks, 2 teaspoons vanilla extract, ¾ cup brown sugar
  • Carefully add the melted chocolate to the mixture, pouring it along the sides of the bowl to avoid losing the air you’ve incorporated while beating the eggs.
  • Sift the flour, cocoa, and salt together, then mix them in well.
    2 tablespoons all-purpose flour, 1 tablespoon cocoa powder, ½ teaspoon salt
  • Add the chocolate chips and mix until you get a smooth batter.
    ½ cup dark chocolate chips
  • Pour the batter into the pan and sprinkle some more chocolate chips on top, adjusting the amount to your taste.
  • Bake in the oven for 25-30 minutes.
  • Let it cool in the pan.
  • Once cooled, remove from the pan, let it cool and cut it into squares and sprinkle some sea salt.
    Sea salt flakes

Notes

  • Pull the brownies while the top is set and crackly, but the center still looks slightly underdone, since they firm up as they cool.
  • Beat the eggs and sugar until the mixture triples in volume; this is what gives the shiny, crackly top.
  • Once the flour goes in, fold just until it disappears, because overmixing makes the brownies tough.
  • Melt the chocolate and butter gently in short bursts or over a double boiler so the chocolate does not scorch.
  • Line the pan with a parchment overhang so you can lift the slab out and cut clean squares.
  • Milk or white chocolate chips work in place of dark for a sweeter brownie.
  • Store cooled brownies in an airtight container at room temperature for 3 to 4 days, or freeze wrapped for up to 3 months.

Nutrition

Calories: 252kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 170mg | Fiber: 2g | Sugar: 15g | Vitamin A: 349IU | Vitamin C: 0.03mg | Calcium: 46mg | Iron: 2mg
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