Easy Fudge Brownies

Easy fudge brownies skip the typical melted-chocolate-bar move and instead build their depth through a saucepan technique. Sugar, margarine, and buttermilk come up to a boil together, the heat is killed, and Dutch-process cocoa is whisked in until the mixture turns glossy. That brief boil dissolves the sugar fully, which is the secret to that signature shiny, crackled top crust.

The buttermilk plays two roles. Its acid activates the small amount of baking soda just enough to give the brownies a lift, and its tang cuts the sweetness without anyone tasting tang. Dutch-process cocoa brings deeper, smoother chocolate flavor than natural cocoa, which can taste sharp and acidic in this kind of brownie.

A short 18 to 20 minute bake at 350F (175C) is what keeps the centers fudgy. Pull them when a tester comes out with moist crumbs clinging, never clean.

Pro Tips

• Cool the cocoa-sugar mixture for the full 10 minutes before adding eggs. Hot batter scrambles the eggs into pasta-y curds.
• Don’t overmix once flour goes in. Stir just until combined to keep the texture dense and fudgy instead of cakey.
• Line the pan with parchment for easy lift-out and clean cuts.
• Wait until fully cool to slice. Hot brownies are gooey but fall apart on the knife.

Variations

• Stir in a cup of chocolate chips or chopped nuts before pouring into the pan.
• Swirl ⅓ cup of peanut butter on top before baking for a nutty marbled top.
• Add a teaspoon of espresso powder to the cocoa step for a deeper chocolate intensity.