Step 0 — Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment so two opposite sides extend over the rim (this makes lifting brownies out easy). Lightly grease parchment with neutral oil or nonstick spray.

Step 1 — Melt Chocolate

Chop 4 oz (115 g) dark chocolate and melt gently using the microwave in 20–30 second bursts, stirring in between, or over a double boiler. Remove from heat and allow to cool slightly (so it’s warm, not hot) before adding to eggs—this prevents cooking them.

Step 2 — Whisk Wet Ingredients

In a medium bowl, whisk together 2 room-temperature eggs and 1 cup granulated sugar until well combined. Add 1/2 cup neutral oil, the slightly cooled melted chocolate, and 1 tsp vanilla extract. If using, whisk in espresso or strong brewed coffee (1 Tbsp).

Step 3 — Combine Dry Ingredients

In a separate bowl, sift together 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder. Sifting prevents lumps and ensures even distribution of the leavener and cocoa.

Step 4 — Fold Dry into Wet

Gently fold the dry mixture into the wet chocolate-egg mixture using a rubber spatula. Mix just until no streaks of flour remain—overmixing develops gluten and leads to cakier brownies.

Step 5 — Optional Add-ins

At this stage you can fold in 1/2 to 1 cup of chopped nuts, chocolate chips, toasted hazelnuts, or a swirl of caramel. For a classic extra fudgy bite, add 1/2 cup chocolate chips.

Step 6 — Bake

Pour batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for 20–30 minutes. Timeout depends on oven and whether you want ultra-fudgy (shorter bake) or more set (longer bake). Start checking at 18–20 minutes. The ideal doneness test:

• Ultra-fudgy: center will still be very soft; a toothpick will come out with gooey crumbs.
• Classic fudgy: slightly moist crumbs on the toothpick (20–24 minutes).
• Edge-firm/cakey center: clean toothpick (25–30 minutes).

Step 7 — Cool & Set

Remove brownies from oven and allow to cool in the pan on a wire rack for at least 45–60 minutes. Cooling is crucial—warm brownies cut too early will be gooey and not hold their shape. For cleaner slices, chill in the refrigerator for 30–60 minutes before slicing with a hot, dry knife.

• Melted chocolate + cocoa powder is a power duo: the melted chocolate provides silk and depth; cocoa gives concentrated chocolate flavor and a drier balance so the batter is not overly oily.
• Room-temp eggs incorporate better. Take eggs out 30 minutes before starting.
• Don’t overmix after adding flour—stop when combined to avoid developing gluten that makes brownies cakey.
• Watch the bake time—minutes make the difference between brownie textures. Use the toothpick method and your oven’s hotspots knowledge.
• Shiny crackled top: for an extra-glossy crust, vigorously beat the eggs and sugar at the start for 2–3 minutes to dissolve sugar and build a thin meringue layer before adding the chocolate.
• Slicing technique: run a sharp knife under hot water, dry it, then slice in a single clean motion. Wipe and reheat between cuts for neat edges.
• Pan choice: metal pans conduct heat faster (shorter bake times) while glass takes longer—adjust baking times accordingly.

Problem: Brownies are cakey

Fix: Reduce flour slightly, avoid overmixing, consider removing the baking powder or reducing bake time.

Problem: Brownies are greasy

Fix: Check oil quantity (½ cup is right for fudgy brownies); swap half the oil for melted butter for flavor but keep total fat similar. Avoid overbaking which concentrates oil on the surface.

Problem: Soggy center

Fix: Bake a little longer; allow extended cooling time; chill to set before cutting.

Problem: No shiny crackled top

Fix: Beat eggs and sugar more vigorously at the start to dissolve sugar and create the meringue layer; ensure sugar is granulated rather than coarse.

Q: Can I replace oil with butter?

A: Yes—using melted butter adds flavor but can change texture slightly (butter solidifies at room temp making brownies a bit firmer). Use the same volume of melted butter.

Q: Can I use Dutch-processed cocoa?

A: Absolutely. Dutch-processed cocoa is less acidic and gives a mellower chocolate flavor and darker color. If your recipe uses baking powder, it’s fine; for recipes with only baking soda, flavor balance matters.

Q: Do I have to sift cocoa powder?

A: Sifting removes lumps and ensures an even batter. If your cocoa is powdery and lump-free, sifting is still recommended but not mandatory.

Q: How do I get that “fudgy” edge?

A: Slightly underbake and allow the brownies to cool completely (or briefly chill) before cutting; this helps the center set while keeping a fudgy mouthfeel.