Fudge Brownies
Fudge brownies are dark, dense squares with a deep chocolate flavor and a slight bitterness. The batter uses more cocoa than a cakey brownie, so the taste leans toward dark chocolate rather than sweetness. It comes together in one saucepan with a handful of pantry ingredients. The foil-wrapped chilling step lets the center finish setting without drying out the edges, which gives you a properly fudgy middle.
Instructions
Heat the oven to 160°C (325°F or Gas Mark 3). Line an 8×8-inch pan with aluminum foil, leaving plenty of overhang on both sides.
Melt the butter in a saucepan over low heat. Slowly stir in the sugar until it is completely dissolved, then stir in the cocoa.
Take the pan off the heat and stir in the vanilla and the salt until the mixture looks even.
Whisk the eggs together in a separate bowl, then add them to the chocolate mixture and stir well.
Add the flour and stir until none is visible and the batter is an even color. Keep stirring for at least another 50 strokes.
Pour the batter into the lined pan. Bake for about 26 minutes, though the time varies with your pan and your oven.
Lift the brownies out by the foil overhang, handling them gently because the center is still soft. Fold the foil over the top to cover them completely, then refrigerate until cooled through, checking that the bottom center no longer feels warm. Cut into 16 pieces.
Make it personal.
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