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Test Kitchen Approved

Fudgy Brownies

Recipe By Sarah Zwickel

Prep Time

10 Minutes

Cooking Time

40 Minutes

Recipe By Sarah Zwickel

Chewy, chocolatey, and easy—what more could you ask for?

Serving Suggestions

Frost with chocolate or peanut butter frosting for an even more delicious brownie.

Recipe Notes

*For some variations on this recipe, you can substitute all or some of the Dutch Cocoa for Mayan Cocoa for spicy brownies. Substitute all or some of the sugar for Black Onyx Chocolate Sugar for extra-chocolaty brownies.


½ cups unsalted butter, cut into pieces

6 oz. bittersweet or semisweet chocolate, finely chopped

1 cups sugar*

3 large eggs

1 cups flour

0.125 tsp. Kosher Salt

1 cups pecans or walnuts, toasted and coarsely chopped (optional)

Savory Spice ingredients in this recipe


Preheat oven to 350 degrees. Line an 8x8 inch square pan with parchment paper. Melt butter in a medium saucepan over medium heat. Turn heat to low and add chocolate pieces. Stir constantly until melted. Remove from heat and whisk in cocoa powder until smooth. Mix in sugar, vanilla, and eggs, one at a time. Stir in flour, salt, and nuts (if using). Scrape batter into prepared pan and bake for 35 to 40 min., or until a toothpick inserted into the middle comes out clean. Cool completely before cutting and serving.