Brownie Fingers
Indulge in the rich, fudgy decadence of Brownie Fingers—a sophisticated twist on the classic brownie, sliced into delicate, finger-sized portions perfect for snacking or sharing. Created with a luscious combination of melted dark chocolate, creamy butter, and a blend of granulated and light brown sugars, these bite-sized treats are irresistibly chewy with a slightly crisp edge. The batter, enhanced with a touch of vanilla and unsweetened cocoa powder, bakes to perfection in just 25 minutes, striking the ideal balance between gooey and set. Great for parties, afternoon treats, or pairing with a dip like chocolate sauce or a glass of milk, Brownie Fingers are as versatile as they are indulgent. Whether served at a casual gathering or savored solo, this recipe is a must-try for any chocolate lover.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 175 grams dark chocolate (chopped)
- 150 grams granulated sugar
- 75 grams light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 95 grams all-purpose flour
- 20 grams unsweetened cocoa powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter and chopped dark chocolate over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
Stir the granulated sugar, light brown sugar, and vanilla extract into the melted chocolate mixture until fully combined.
Add the eggs one at a time, whisking well after each addition until the batter is smooth and glossy.
Sift together the all-purpose flour, cocoa powder, and salt in a small bowl. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center might still look slightly underbaked.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan.
Transfer the brownies to a cutting board and slice them into slender fingers, roughly 4 inches long and 1 inch wide.
Serve as-is, or enjoy with a dip of your choice, such as milk or chocolate sauce. Store leftover brownie fingers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 268.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
