Baking · MILI’S PHOTO JOURNAL

Fudgy Brownies

Name: Fudgy Brownies
Prep time: 20 min
Cook time: 32 min
Total time: 172 min
Ingredients: 225 g unsalted butter (1 cup); 200 g semisweet chocolate, finely chopped; 300 g granulated sugar (1½ cups); 100 g light brown sugar (½ cup, packed); 4 large eggs (about 200 g without shells), room temperature; 2 tsp vanilla extract; 120 g all-purpose flour (1 cup); 40 g unsweetened cocoa powder (about ½ cup); 1 tsp fine salt

A thin crackly top gives way to rich chocolate brownies made for neat little squares.

2 hr 52 minEasy24 brownies in a 9 × 13-inch (23 × 33 cm) pan

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By Mili · Photo-inspired recipe

A baked brownie slab scored into small squares in its glass dish.

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

The tray of small brownie squares is all the invitation this recipe needs. Chocolate and cocoa work together for a deep flavor, with just enough flour to hold the slices.

The trickiest part is waiting for the pan to cool. Brownies cut far more neatly after the center has had time to set.

APRON OPTIONAL. APPETITE ENCOURAGED.

Fudgy Brownies

PREP20 minCOOK32 minREST / COOL2 hrTOTAL2 hr 52 minMAKES24 brownies in a 9 × 13-inch (23 × 33 cm) pan

What you’ll need

Brownie batter

225 g unsalted butter (1 cup)
200 g semisweet chocolate, finely chopped
300 g granulated sugar (1½ cups)
100 g light brown sugar (½ cup, packed)
4 large eggs (about 200 g without shells), room temperature
2 tsp vanilla extract
120 g all-purpose flour (1 cup)
40 g unsweetened cocoa powder (about ½ cup)
1 tsp fine salt

Let’s do this

1
Prepare
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Grease a 9 × 13-inch (23 × 33 cm) metal baking pan and line with parchment, leaving handles at the sides.
2
Melt
Melt the butter and chocolate together gently in a saucepan over low heat, stirring. Remove from the heat and let cool for 5 minutes.
3
Whisk
Whisk both sugars into the warm chocolate mixture. Add the eggs one at a time, whisking until smooth after each, then whisk for another minute. Add the vanilla.
4
Fold
Sift in the flour, cocoa and salt. Fold just until no dry streaks remain. Do not taste raw batter. Spread evenly in the prepared pan.
5
Bake
Bake for 27–32 minutes, until the surface is set and a skewer inserted near the center has moist crumbs but no liquid batter.
6
Cool and cut
Cool in the pan on a rack for about 2 hours. Lift out with the parchment and cut into 24 squares, wiping the knife between cuts.

Allergen heads-up

Wheat, Eggs, Milk, Soy may be present in chocolate; check labels. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

A metal pan gives more predictable edges than thick glass or ceramic.

Do not wait for a perfectly dry skewer, which can mean overbaked brownies.

For especially neat cuts, chill the cooled slab for 30 minutes before slicing.

Save some for later

Keep cooled brownies airtight at cool room temperature for up to 3 days or refrigerate for up to 1 week. Freeze wrapped squares for up to 2 months.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy

Fudgy Brownies

Let’s make something lovely.

Fudgy Brownies

What you’ll need

Brownie batter

Let’s do this

Prepare

Melt

Whisk

Fold

Bake

Cool and cut

Before the happy first bite.

A few kitchen questions.

Can I use a glass pan?

Why are my brownies cakey?

Can I halve the recipe?

From my kitchen.

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