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8X8 Fudgy and Chewy Chocolate Brownies Recipe

★★★★★

4.5 from 60 reviews
  • Author: Naomi
  • Total Time: 40 minutes
  • Yield: 16 servings 1x

Description

This recipe for 8×8 Chocolate Brownies delivers rich, fudgy, and chewy brownies with a deep chocolate flavor. Made with semi-sweet chocolate, cocoa powder, and a hint of espresso powder, these brownies have a perfect balance of sweetness and a moist, tender texture. The use of melted butter and a careful folding technique ensures a dense yet tender crumb, while finishing with flaky sea salt adds a gourmet touch.

Ingredients

Scale

Chocolate Mixture

  • 1/2 cup (115g) unsalted butter, melted and hot
  • 4 oz (113g) semi-sweet chocolate (60% cacao), finely chopped
  • 1/4 cup (25g) Dutch-processed cocoa powder, sifted
  • 1 tsp espresso powder

Brownie Batter

  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp vanilla bean paste or extract
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp flaky sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an inch of overhang on two sides to create a sling for easy brownie removal.
  2. Make Chocolate Mixture: In a heat-proof bowl, combine the hot melted butter, finely chopped semi-sweet chocolate, sifted Dutch-processed cocoa powder, and espresso powder. Whisk until the chocolate is completely smooth and the cocoa is fully bloomed in the fat, creating a glossy chocolate mixture.
  3. Beat Sugar and Eggs: In a separate large bowl, combine granulated sugar, light brown sugar, eggs, and vanilla bean paste or extract. Using an electric hand mixer, beat the mixture for 5 minutes until it reaches the ‘ribbon stage’—pale in color, thick in texture, and forms ribbons when lifted.
  4. Combine Wet Mixtures: Gently whisk the cooled chocolate-butter mixture into the beaten egg mixture until just combined. Take care not to overmix to preserve the aeration from the eggs.
  5. Add Dry Ingredients: Sift the flour and flaky sea salt over the wet ingredients. Use a spatula to carefully fold the dry ingredients into the batter until no white streaks remain, ensuring the batter remains airy for a chewy texture.
  6. Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 22 to 25 minutes. The center should be set but still slightly moist; avoid overbaking to maintain the fudgy consistency.
  7. Cool and Serve: Remove from oven and sprinkle the top with an extra pinch of flaky sea salt. Allow the brownies to cool completely in the pan. Use the parchment sling to lift the brownies out of the pan and cut into 16 squares for serving.

Notes

  • For best results, use room temperature eggs to achieve proper aeration in the batter.
  • Do not overbake; brownies will continue to cook slightly as they cool.
  • Use high-quality semi-sweet chocolate for a deep chocolate flavor.
  • Adding espresso powder enhances the chocolate flavor but does not make the brownies taste like coffee.
  • Allow brownies to cool completely before slicing to ensure clean cuts and a perfect texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate brownies,fudgy brownies,chewy brownies,homemade brownies,baking dessert,chocolate dessert

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Find it online: https://naomifletcher.com/8x8-fudgy-and-chewy-chocolate-brownies-recipe/