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The Best Fudgy Brownies Recipe

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4.2 from 89 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 16 brownies

Description

These fudgy, homemade brownies are the perfect balance of bittersweet chocolate and a slightly sticky, gooey center. Made with unsweetened cocoa powder and butter, they bake to a shiny, candy-like top and a moist, tender crumb. Ideal for chocolate lovers who prefer darker chocolate, these brownies are rich, thick, and easy to make with a straightforward stovetop method and baking.

Ingredients

Brownie Batter

  • 10 tablespoons (145g) unsalted butter
  • 1 ¼ cups (250g) granulated sugar
  • 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 large cold eggs
  • 1/2 cup (65g) all-purpose flour, spooned and leveled

Optional Mix-Ins

  • 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat oven and prep pan: Position an oven rack in the middle and preheat the oven to 325°F (162°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal of brownies.
  2. Melt the butter: Place butter in a medium saucepan over medium-low heat and melt completely without browning. Remove from heat immediately once melted.
  3. Stir in sugar and cocoa: While butter is still hot, mix in granulated sugar, unsweetened cocoa powder, vanilla extract, and sea salt until well combined. The batter may appear gritty at this point.
  4. Cool the mixture slightly: Let the mixture cool for 5 to 10 minutes until warm but not hot to the touch, ensuring the eggs won’t cook when added.
  5. Add the eggs: Incorporate the cold eggs one at a time, stirring vigorously after each addition until fully blended.
  6. Beat in the flour: When the batter is thick and smooth, gradually stir in the all-purpose flour. Beat vigorously with a wooden spoon or spatula for about 40 to 50 strokes until the batter thickens and pulls away from the pan sides.
  7. Add optional mix-ins: Fold in chopped nuts or chocolate chips if using.
  8. Bake the brownies: Pour the thick batter evenly into the prepared pan, spreading it into the corners. Bake for 20 to 30 minutes until edges are set and the center is slightly underbaked. Use a toothpick test—it should come out with moist crumbs, not dry.
  9. Cool and slice: Let brownies cool completely in the pan to firm up. For cleaner slices, chill in the fridge for 1 to 2 hours before cutting. Use a sharp knife, wiping the blade between slices for smooth edges.

Notes

  • Store cooled brownies in an airtight container at room temperature for 2 to 3 days or refrigerate up to 2 weeks.
  • Freeze leftover brownies wrapped individually for up to 3 months.
  • Using a metal 8-inch square pan is recommended; ceramic or glass pans may alter baking time.
  • For a mellow flavor, try Dutch-process cocoa powder; for rich chocolate, use natural cocoa powder.
  • Use the spoon-and-level method or weigh flour and cocoa for accuracy.
  • Brownies continue to firm as they cool, so remove from the oven when the center is slightly underdone.
  • You can use a double-boiler method to melt butter and sugar mixture, but this stovetop method is quicker and uses fewer dishes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-fudgy-brownies-recipe/