Molten-Style Fudgy Brownies
Time
- Prep: 15 min
- Cook: 35 min
- Total: 1 hr (10 min inactive)
Servings: 12
Pan: 9x13-ish ceramic baking dish
Serving: 1 brownie (105 g / ~3.5 oz)
Ingredients
Brownie batter
- Dark chocolate: 12 oz (340 g) — chopped; Ghirardelli 60% works well
- Unsalted butter: 1 cup (227 g)
- Granulated sugar: 1¾ cups (350 g)
- Eggs: 4 large
- Egg yolks: 1 large
- Vanilla extract: 2 tsp
- All-purpose flour: ¾ cup (90 g)
- Kosher salt: ½ tsp — Diamond Crystal; use a little less if using finer salt
Optional molten pockets
- Dark chocolate: 4 oz (115 g) — roughly chopped; optional but recommended
Instructions
1. Heat oven and prepare the dish
- Heat oven to 325°F / 165°C.
- Grease the baking dish well, or line it with parchment for easier removal.
2. Melt the chocolate and butter
- Gently melt 12 oz (340 g) chopped dark chocolate and 1 cup (227 g) unsalted butter together:
- Microwave: short bursts, stirring between each.
- Stovetop: low heat or a bowl over barely simmering water.
- Stir until smooth.
3. Whisk in sugar, eggs, and vanilla
- Whisk in 1¾ cups (350 g) granulated sugar.
- Add 4 large eggs one at a time, then whisk in 1 large egg yolk and 2 tsp vanilla extract.
- Whisk until the batter looks glossy and smooth.
4. Add flour, salt, and optional chocolate
- Stir in ¾ cup (90 g) all-purpose flour and ½ tsp kosher salt just until combined. Do not overmix.
- Fold in 4 oz (115 g) chopped dark chocolate, if using.
- Pour the batter into the prepared dish and spread evenly.
- For even more molten pockets, reserve a handful of the chopped dark chocolate and press it lightly across the center of the batter before baking.
5. Bake
- Bake 30-40 minutes, until:
- The edges look set.
- The center is still a little soft and slightly jiggly.
- A toothpick comes out with wet, fudgy crumbs rather than clean.
- Ceramic pans can run a little slower than metal, so start checking near the 30-minute mark and pull as soon as the center is softly set.
6. Rest briefly and serve warm
- Rest 10-15 minutes only if you want the most lava-cake-like texture.
- Cut and serve warm.
- Good with vanilla ice cream.
Notes / Make-ahead / Variations
- Sweeter, more classic brownie profile: increase the granulated sugar to 2 cups (400 g).
- Darker, richer profile: keep the sugar at 1 3/4 cups (350 g).
- The brownies will continue to set as they stand. If you bake until fully firm in the center, they will lose the molten texture.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 brownie or 105 g / ~3.5 oz) |
|---|---|---|
| Calories | 6156 | 513 |
| Protein | 62.4 g | 5.2 g |
| Fat | 350.4 g | 29.2 g |
| Carbs | 692.4 g | 57.7 g |
| Fiber | 34.8 g | 2.9 g |
| Sugars | 571.2 g | 47.6 g |
| Sodium | 972 mg | 81 mg |