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Classic Brownies

This recipe delivers decadent, fudgy classic brownies, combining rich unsweetened chocolate and butter with a balanced mix of dry ingredients. It's a straightforward process of melting, mixing, and baking, resulting in a timeless dessert with a perfect chewy-fudgy texture.
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Course Snack
Cuisine French
Servings 18 people
Calories 5663.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Heavy-bottomed saucepan or double boiler setup
  • 1 Whisk
  • 1 9x13 inch Baking Pan

Ingredients
  

Main

  • 1 cup 4 ounces pecans or walnuts, chopped medium (optional)
  • 1 1/4 cups 5 ounces cake flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces unsweetened chocolate chopped fine
  • 12 tablespoons 1 1/2 sticks unsalted butter, cut into six 1-inch pieces
  • 2 1/4 cups 15 3/4 ounces sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line with parchment paper.
  • In a medium bowl, whisk together cake flour, salt, and baking powder.
  • In a heavy-bottomed saucepan over low heat, melt the chopped unsweetened chocolate and butter, stirring until smooth. Remove from heat.
  • Stir the sugar into the melted chocolate mixture until well combined.
  • Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is glossy and smooth.
  • Gradually fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix.
  • If using, gently fold in the chopped pecans or walnuts.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes, or until a wooden skewer inserted in the center comes out with moist crumbs attached (not wet batter).
  • Let cool completely on a wire rack before cutting into squares and serving.

Notes

Achieving the perfect brownie hinges on precise execution. Ensure your unsweetened chocolate is good quality; it significantly impacts the depth of flavor. When melting chocolate and butter, do so gently to avoid scorching. The key to fudgy brownies is *not* to overmix the batter once the dry ingredients are added; mix just until combined. Overmixing develops gluten, leading to a cakey rather than fudgy texture. Don't overbake! The brownies should still look slightly moist in the center when removed from the oven, as they will continue to cook from residual heat. Cool completely before cutting for clean slices and optimal texture.