Food Recipes Fudgy Brownies 3.8 (42) 1 Review Like your brownies gooey, fudge-like, and slightly underbaked? Check, check, and check. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 50 mins Yield: 16 brownies How do we do it? Instead of creaming the butter with an electric mixer, which whips air into it, we melt the butter with chocolate to create a rich, thick base. Next, we add a yolk in addition to the whole eggs, to emphasize a fudge-like texture. And, while it's usual to insert a toothpick into a baked good to test for doneness, we don't recommend that for this recipe because we want the insides gooey. Instead, we gently shake the pan: If the center jiggles, continue baking; but if it's firm and set, pull the pan out and let the brownies cool completely. Ingredients Nonstick cooking spray ½ cup all-purpose flour, spooned and leveled ⅓ cup unsweetened cocoa powder ¼ teaspoon kosher salt ½ cup (1 stick) unsalted butter, cut into pieces 6 ounces semisweet or bittersweet chocolate, chopped (chips are fine) 1 ¼ cups sugar 1 teaspoon pure vanilla extract 2 large eggs 1 large egg yolk Directions Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides, and then coat the parchment with nonstick spray. In a medium bowl, whisk flour, cocoa powder, and salt. In a medium saucepan, melt butter and chocolate, over medium-low heat, stirring often, until melted. Remove from heat and stir in sugar and vanilla. One at a time, mix in eggs and egg yolk, add the flour mixture, and then mix until just combined. (Do not overmix.) Spread batter in the prepared pan and bake until the center is firm and set, 28 to 32 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store brownies in an airtight container at room temperature for up to 5 days. Rate it Print