Homemade Fudgy Brownies
Homemade Fudgy Brownies
Ingredients
- 2 sticks salted butter
- 1 semi-sweet chocolate bar, good quality, such as Ghirardelli
- 1/2 teaspoon espresso powder
- 4 large eggs
- 2 1/2 cups granulated sugar
- 1 teaspoon vanilla extract, a splash
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon kosher salt, a dash
- 1 cup chocolate chips, optional, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides. Crushing the parchment paper first helps it lay easier in the pan.
⏱️ 5 min•🌡️ 350
- 2
In a microwave-safe bowl or large measuring cup, combine the salted butter and the semi-sweet chocolate bar. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. This should take about 1 1/2 to 2 minutes.
⏱️ 2 min
- 3
Stir the espresso powder into the melted chocolate mixture until well combined. Set aside to cool slightly.
⏱️ 1 min
- 4
In a separate large mixing bowl, crack the eggs and add the granulated sugar.
⏱️ 1 min
- 5
Using a hand mixer, beat the egg and sugar mixture on medium-high speed until it becomes pale, thick, and slightly frothy. This process is crucial for achieving a crackly top on your brownies and will take about 3-5 minutes.
⏱️ 4 min
- 6
Pour the slightly cooled melted chocolate and espresso mixture into the beaten egg and sugar mixture. Whisk until well combined and a uniform batter forms. Scrape any remaining chocolate from the measuring cup into the bowl to ensure all ingredients are incorporated.
⏱️ 2 min
- 7
Add the vanilla extract to the batter and whisk briefly.
⏱️ 1 min
- 8
Add the all-purpose flour, cocoa powder, and kosher salt to the wet ingredients in the bowl. Whisk all the ingredients together until a thick, rich brown brownie batter is formed. Be careful not to overmix; mix just until no dry streaks remain.
⏱️ 2 min
- 9
If desired, fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 10
Pour the thick brownie batter into the prepared baking pan, spreading it evenly with a spatula.
⏱️ 1 min
- 11
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center may still be slightly jiggly.
⏱️ 30 min•🌡️ 350
- 12
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is important for fudgy brownies and clean cuts. This can take 1 hour or more.
⏱️ 60 min
- 13
Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan and transfer it to a cutting board. Cut the brownie into 12 squares or desired portions.
⏱️ 3 min
- 14
Serve and enjoy your fudgy homemade brownies, perhaps with a glass of milk!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Fudgy Brownies
- 2 sticks salted butter
- 1 semi-sweet chocolate bar, good quality, such as Ghirardelli
- 1/2 teaspoon espresso powder
- 4 large eggs
- 2 1/2 cups granulated sugar
- 1 teaspoon vanilla extract, a splash
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon kosher salt, a dash
- 1 cup chocolate chips, optional, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides. Crushing the parchment paper first helps it lay easier in the pan.
⏱️ 5 min•🌡️ 350 - 2
In a microwave-safe bowl or large measuring cup, combine the salted butter and the semi-sweet chocolate bar. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. This should take about 1 1/2 to 2 minutes.
⏱️ 2 min - 3
Stir the espresso powder into the melted chocolate mixture until well combined. Set aside to cool slightly.
⏱️ 1 min - 4
In a separate large mixing bowl, crack the eggs and add the granulated sugar.
⏱️ 1 min - 5
Using a hand mixer, beat the egg and sugar mixture on medium-high speed until it becomes pale, thick, and slightly frothy. This process is crucial for achieving a crackly top on your brownies and will take about 3-5 minutes.
⏱️ 4 min - 6
Pour the slightly cooled melted chocolate and espresso mixture into the beaten egg and sugar mixture. Whisk until well combined and a uniform batter forms. Scrape any remaining chocolate from the measuring cup into the bowl to ensure all ingredients are incorporated.
⏱️ 2 min - 7
Add the vanilla extract to the batter and whisk briefly.
⏱️ 1 min - 8
Add the all-purpose flour, cocoa powder, and kosher salt to the wet ingredients in the bowl. Whisk all the ingredients together until a thick, rich brown brownie batter is formed. Be careful not to overmix; mix just until no dry streaks remain.
⏱️ 2 min - 9
If desired, fold in the chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 10
Pour the thick brownie batter into the prepared baking pan, spreading it evenly with a spatula.
⏱️ 1 min - 11
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center may still be slightly jiggly.
⏱️ 30 min•🌡️ 350 - 12
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is important for fudgy brownies and clean cuts. This can take 1 hour or more.
⏱️ 60 min - 13
Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan and transfer it to a cutting board. Cut the brownie into 12 squares or desired portions.
⏱️ 3 min - 14
Serve and enjoy your fudgy homemade brownies, perhaps with a glass of milk!
⏱️ 1 min