Description
These easy fudgy brownies are incredibly rich, chocolatey, and simple to make with just one bowl. Perfect for chocolate lovers who want bakery-quality brownies at home without any fuss.
Ingredients
Scale
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- Optional: ½ cup (90g) chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until well combined and slightly lighter in color, about 1 minute. This creates the foundation for that shiny top crust.
- Add Eggs and Vanilla: Add the eggs one at a time, whisking well after each addition until the mixture becomes smooth and glossy. Stir in the vanilla extract. The mixture should look thick and satiny.
- Combine Dry Ingredients: In a small bowl, sift together the cocoa powder, flour, salt, and baking powder. This prevents lumps and ensures even distribution.
- Mix the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until no flour streaks remain – don’t overmix or your brownies will be tough. The batter will be thick and glossy.
- Add Chocolate Chips: If using, fold in the chocolate chips, reserving a few to sprinkle on top if desired.
- Bake: Pour the batter into your prepared pan and spread evenly with a spatula. Tap the pan on the counter a few times to release air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should look set while the center remains slightly soft.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack, at least 1 hour. This step is crucial for achieving the perfect fudgy texture. Once cooled, lift the brownies out using the parchment paper overhang and cut into 16 squares with a sharp knife.
Notes
- Don’t Overbake: The key to fudgy brownies is slightly underbaking them. They’ll continue cooking as they cool.
- Room Temperature Eggs: This helps create a smoother batter and better texture.
- Quality Cocoa: Use the best cocoa powder you can afford – it makes a noticeable difference in flavor.
- Clean Cuts: For picture-perfect squares, wipe your knife clean between each cut.
- Storage: Keep in an airtight container at room temperature for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 145
- Sugar: 15g
- Sodium: 52mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg