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Crinkly Fudge Brownies are rich and fudge-like yet airy and light. Simple recipe!
I’ve made a mistake. I’m writing this post, looking at the photo above, AFTER all my brownies are gone. I sort of feel like I’m mourning the loss of such tasty goodness. Now all I want for dinner tonight is a brownie. Or three. Do you see the absolute hardships of food blogging?! It’s a tough job… but someone’s got to do it. I mean, just look at all these brownies I’ve made over the past years! Pure torture.
Oh, and happy Labor Day! Hope it’s full of delicious food, drinks, and fun times. If you have the day off and are looking for something to bake, you must try these brownies.
- 5 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on each end.
- In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until light and thick, about 3 to 5 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour the batter into the prepared baking pan.
- Bake for about 20 minutes, or until the brownies are slightly puffed but still moist in the center. Transfer the pan to a wire rack and cool completely before cutting into squares. Brownies can be stored in an airtight container at room temperature for 2 days.