Fudgy Brownies
These brownies are rich, chocolatey, and oh-so-fudgy. They're the perfect treat for when you're craving something decadent but don't want to spend hours in the kitchen.
Equipment
- Mixing bowls: One large bowl for mixing batter and a smaller bowl for melting butter (optional).
- Whisk: To combine wet and dry ingredients.
- Spatula: For scraping the sides of the bowl and folding in dry ingredients.
- 8x8 inch baking pan: To bake the brownies.
- Parchment paper: To line the pan for easy removal and cleanup.
- Measuring cups and spoons: For accurate ingredient measurements.
- Toothpick: To check for doneness.
Ingredients
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter and sugar until combined.
- Whisk in eggs one at a time, then stir in vanilla extract.
- Add cocoa powder, flour, and salt and stir until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
Notes
Chocolate magic: Want extra intensity? Use 60% dark chocolate for the melted butter and chopped bits. For a classic touch, swap semisweet chocolate chips for chopped walnuts or pecans.
Go fudgy, go gooey: Bake for 25 minutes for a fudgy, almost underdone center. For a slightly denser brownie, aim for 30 minutes.
Eggcellent tip: Ensure your eggs are at room temperature for maximum rise and fluffy batter. A quick bath in warm water works wonders!
Spice it up: Feeling adventurous? Add a teaspoon of instant espresso powder or a pinch of cayenne pepper for a subtle kick.
Brownie heaven, delivered: Double the recipe and bake in a 9x13 inch pan to feed a crowd (or satisfy your insatiable chocolate cravings). Just remember to adjust the baking time to 35-40 minutes.
Make it ahead: These brownies store beautifully! Let them cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.
Sharing is caring (but optional): Warm from the oven, these brownies are pure temptation. But resist the urge to devour them all in one sitting! (Unless, of course, that's your kind of party.)