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Seriously Fudgy Homemade Brownies Recipe

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4.3 from 14 reviews

These Seriously Fudgy Homemade Brownies deliver rich, chocolatey goodness with a perfect balance of gooey and cakey texture. Made with melted butter, semi-sweet chocolate, and cocoa powder, they're incredibly easy to prepare and perfect for satisfying your chocolate cravings with deep, indulgent flavor and a tender crumb.

Ingredients

Chocolate Mixture

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped and divided*

Batter

  • 1 and 2/3 cups (333g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (84g) unsweetened natural or Dutch-process cocoa powder*
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 3/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to lift out and cut the brownies later. Set the pan aside.
  2. Melt butter and chocolate: In a small microwave-safe bowl or liquid measuring cup, combine the butter and half of the chopped semi-sweet chocolate (2 oz/56g). Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Let it cool slightly while you prepare the other ingredients.
  3. Mix sugar and eggs: Using a large bowl and a handheld or stand mixer fitted with a whisk attachment, beat the granulated sugar and eggs on medium-high speed until the sugar dissolves and the mixture becomes pale and forms ribbons when lifted, about 3 minutes.
  4. Combine wet ingredients: Slowly pour the warm melted butter and chocolate mixture into the sugar and egg mixture. Add the vanilla extract and whisk or beat until fully combined.
  5. Add dry ingredients and chocolate pieces: Sift the cocoa powder and all-purpose flour through a fine mesh sieve into the wet batter. Add the salt and mix on low speed to incorporate. Gently fold in the remaining chopped chocolate (2 oz/57g) and chocolate chips until evenly distributed. The batter will be very thick.
  6. Spread batter: Evenly spread the thick batter into the prepared baking pan, using a small offset spatula if desired to smooth the top.
  7. Bake: Place the pan in the preheated oven and bake for 28–30 minutes. Test doneness by inserting a toothpick in the center. If the toothpick is coated with wet batter, continue baking and check every 2 minutes. Brownies are done when the toothpick comes out with a few moist crumbs. Avoid overbaking as the brownies will firm up while cooling.
  8. Cool and cut: Remove the brownies from the oven and set on a cooling rack to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out onto a cutting board. Cut into 16 squares with a sharp knife.
  9. Storage: Store leftovers covered at room temperature for up to one week to maintain freshness and fudginess.

Notes

  • Using parchment paper with an overhang makes removing brownies from the pan much easier and cleaner.
  • Room temperature eggs help achieve a better batter texture and incorporation.
  • Do not overbake to preserve fudgy texture; brownies will continue to set as they cool.
  • You can substitute semi-sweet chocolate chips with chunks or your preferred chocolate type for variation.
  • For extra richness, use Dutch-process cocoa powder, but natural cocoa also works well.

Find it online: https://glowcooks.com/seriously-fudgy-homemade-brownies-recipe/