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Chocolate Fudge Squares - Rich, Chewy, and Easy to Love

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (115 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/2 cup (45 g) unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon instant espresso powder (optional, for deeper chocolate flavor)
  • 1/4 teaspoon fine salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 cup (90 g) chocolate chips or chopped chocolate (optional)
  • Flaky salt, for topping (optional)

Method
 

  1. Prep the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  2. Melt and bloom. In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in cocoa powder and espresso powder until smooth and glossy. This step deepens flavor.
  3. Sweeten and season. Whisk in granulated sugar, brown sugar, and salt. The mixture will look sandy—that’s fine.
  4. Add eggs and vanilla. Whisk in the eggs one at a time, then the vanilla. Mix for about 30 seconds until the batter thickens slightly and looks shiny.
  5. Fold in dry ingredients. Sift the flour and cornstarch over the batter. Gently fold with a spatula until just combined. Don’t overmix.
  6. Chocolate boost. Fold in chocolate chips if using. Spread batter evenly in the prepared pan. Smooth the top.
  7. Bake. Bake for 18–22 minutes, until the edges are set and the center is slightly soft. A toothpick should come out with a few moist crumbs, not wet batter.
  8. Finish and cool. Sprinkle with flaky salt if you like. Let the pan cool on a rack for at least 1 hour, then lift out and cut into squares with a sharp knife.