Confectioners' Sugar Brownies

Powdered sugar (instead of granulated) is the unusual move that defines this brownie recipe. The fine particles dissolve completely into the butter, leaving zero graininess and creating an incredibly tender, almost cake-like crumb. Granulated sugar versions can leave a slight grit. These can’t.

Unsweetened chocolate (not cocoa powder, not semisweet chips) is doing all the chocolate work. The bitter intensity of pure chocolate balances perfectly against the heavy load of sugar, giving you that deep, dark cocoa flavor without the brownies tasting flat or one-dimensional. The melt is silky and the result fudgy.

The recipe yields a thick batter that goes into a 9×13 pan. The 25 to 30 minute bake at 350°F (175°C) is on the short side for brownies, and that’s intentional. The all-caps “DO NOT OVERBAKE” warning in the recipe is correct. These brownies set as they cool, and overbaked confectioners’ sugar brownies turn dry and crumbly fast.

Walnuts add the textural counterpoint that fudgy brownies need. Plain fudgy brownies can feel monotonous in the mouth. Crunchy nuts give every bite somewhere to land.

Pro Tips

• Pull the brownies when a toothpick inserted in the center comes out with moist crumbs (not wet batter, not clean). Carryover heat finishes them.
• Use parchment paper sling in the pan for easy removal. Lift the whole batch out and cut on a board for clean edges.
• These cut cleaner when fully cool. Warm brownies tear and the chocolate smudges. Patience pays off.
• Store airtight at room temperature for 4 days, or freeze for 3 months. They thaw beautifully.

Variations

• Add ½ cup of dried cranberries or cherries for fruit pop, as the recipe note suggests.
• Swap walnuts for pecans or chopped hazelnuts.
• Drizzle cooled brownies with melted white chocolate for a fancier presentation.