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The Best Fudgy Brownies Recipe

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4.4 from 8 reviews

These fudgy brownies are rich, dense, and incredibly chocolatey with a perfectly gooey center. Made with melted butter, cocoa powder, and just the right amount of sugar and flour, they offer that classic chewy texture brownie lovers crave. Optional nuts or chocolate chips add an extra layer of texture and flavor. Easy to prepare and bake in under 30 minutes, these brownies are perfect for any occasion or chocolate craving.

Ingredients

Brownie Base

  • 10 tablespoons unsalted butter (142 g)
  • 1 ¼ cups granulated sugar (250 g)
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder, spooned and leveled (75 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 large cold eggs
  • ½ cup all-purpose flour, spooned and leveled (65 g)

Optional Mix-ins

  • ⅔ cup chopped walnuts, pecans, or chocolate chips (80 g)

Instructions

  1. Preheat oven and prep pan: Position an oven rack in the middle of the oven and preheat it to 325°F (162°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to make removing the brownies easier after baking.
  2. Melt the butter: Place the butter in a medium saucepan over medium-low heat. Cook until the butter has completely melted, then remove from heat immediately. Be careful not to let the butter brown.
  3. Stir in sugar and cocoa: While the butter is still hot, stir in the granulated sugar, cocoa powder, vanilla extract, and sea salt. Mix thoroughly until blended, even if the mixture appears gritty initially.
  4. Cool the mixture slightly: Set the saucepan aside and allow the mixture to cool for 5 to 10 minutes until it feels warm but not hot to the touch, so it won’t cook the eggs when added.
  5. Add the eggs: Add the cold eggs one at a time, stirring vigorously after each addition to incorporate fully and create a smooth batter.
  6. Beat in the flour: Once the batter has thickened, add the all-purpose flour. Use a wooden spoon or spatula to beat the flour into the batter with 40 to 50 strokes until very thick and it pulls away from the sides of the pan.
  7. Add optional mix-ins: If desired, fold in chopped walnuts, pecans, or chocolate chips to add texture and flavor.
  8. Bake the brownies: Transfer the thick batter into the prepared pan and spread evenly, pressing it into the corners. Bake for 20 to 30 minutes until the edges are set and the center remains slightly underbaked. A toothpick inserted in the center should come out with moist crumbs.
  9. Cool and slice: Allow the brownies to cool completely in the pan to set properly. For cleaner slicing, chill them in the refrigerator for 1 to 2 hours. Use a sharp chef’s knife wiping the blade clean between slices for perfect edges.

Notes

  • Using cold eggs helps the batter emulsify better and creates a fudgier texture.
  • Line the pan with parchment or foil with overhang to easily lift brownies out without breaking.
  • The brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
  • For extra gooey brownies, slightly underbake and let them cool fully before slicing.
  • Customize by adding nuts or chocolate chips, or sprinkling sea salt on top before baking for a salted chocolate flavor.

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