Quickand Easy Fudgey Brownies

Quick fudgy brownies hit the high-fudge end of the brownie spectrum. Four ounces of unsweetened chocolate (not cocoa powder) plus three-quarters of a cup of butter is the duo that delivers genuine fudgy density: dense, rich, and almost like a chocolate truffle in the center. The optional marshmallow-chocolate frosting takes them to next-level territory by adding a glossy, chewy ganache-like top.

Use unsweetened baking chocolate, not chocolate chips or cocoa powder. The recipe is calibrated for the higher cocoa butter content of bar chocolate, which is what gives these their dense fudgy texture. Subbing chips changes the fat ratio and you’ll get a different cookie.

Melt slowly in the microwave. The recipe says 1.5 to 2 minutes at 100% power, but that’s the maximum. Stop and stir at 60 seconds; chocolate burns fast in the microwave and seized chocolate can’t be saved. Better to underheat and finish stirring with residual heat.

Don’t overbake. Pull the brownies when a toothpick inserted in the center comes out almost clean (a few moist crumbs). They continue cooking from carryover heat as they cool, and overbaked brownies turn cakey and dry, exactly the opposite of what fudgy means.

Cool completely before cutting. Warm brownies tear; cooled ones cut into clean squares. Use a sharp knife wiped clean between cuts for the cleanest edges.

The marshmallow frosting is unusual and worth doing. Marshmallows melted with chocolate create a glossy, almost satin-like frosting that sets up beautifully and tastes like ganache without the cream.

Pro Tips

• Line the pan with parchment with overhang on two sides. Lift the slab out for cleanest cutting; in-pan cutting is messy.
• Toast the optional walnuts or pecans on a sheet pan for 7 minutes at 350°F (175°C) before chopping. Untoasted nuts taste flat in the dense fudgy batter.
• Store at room temperature in an airtight container for up to 4 days, or freeze for up to two months.

Variations

• Sprinkle flaky sea salt on the warm brownies straight out of the oven for a sweet-salty contrast.
• Stir in ½ cup of chocolate chips at the end for melty pockets within the batter.
• Skip the frosting and serve warm with vanilla ice cream and hot fudge for a brownie sundae.