Double Fudge Brownies

Double the chocolate, double the fudge. These brownies earn their name with melted unsweetened chocolate stirred into the butter and a full 12-ounce bag of chocolate chips folded into the batter. The result is dense, fudgy, and seriously chocolate-forward, with the kind of glossy crackled top that only a high-fat brownie produces.

Three tablespoons of sour cream (or plain yogurt) is the secret ingredient. It adds tang to balance the sweetness and contributes acid that tenderises the crumb. The brownies stay moist for days because of it.

The directions warn that the toothpick test is unreliable here. Trust the time: 30 minutes at 350°F (175°C) is exact for a 9 by 13 pan. The high fat and chocolate content means a toothpick will come out smeared with melted chocolate even when the brownies are properly baked. Go by time and the edges pulling away from the pan.

Kitchen Tips

• Use a quality unsweetened chocolate like Baker’s or Ghirardelli. Cheap chocolate has more cocoa solids and less cocoa butter, which gives a chalkier texture.
• Beat the eggs until truly foamy before adding to the batter. Foamy eggs incorporate air that creates the classic crackled brownie top.
• Cool completely in the pan before cutting. Hot fudgy brownies smear and tear; cool ones cut into clean 1½-inch squares.
• For cleaner cuts, refrigerate the cooled pan 30 minutes before slicing. Cold fudge brownies cut like a dream.

Variations

• Stir a cup of chopped walnuts or pecans into the batter with the chocolate chips for crunch.
• Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavour without adding coffee taste.
• Sprinkle flaky sea salt over the batter before baking for a salted fudge brownie.