Perfect Fudgy Brownies
Perfect Fudgy Brownies
Ingredients
For the Brownie Layer
- 125 grams unsalted butter
- 200 grams chocolate, melted (dark or semi-sweet)
- 200 grams light brown sugar
- 2 eggs
- 70 grams plain flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
Preheat your oven to 175C. Line a 20x20cm baking tray with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 175
- 2
In a microwave-safe bowl, combine the unsalted butter and melted chocolate. Microwave in 30-second intervals, stirring after each, until completely smooth and melted. Set aside to cool slightly.
⏱️ 2 min
- 3
In a separate large bowl, whisk the light brown sugar and eggs vigorously for 5 minutes. The mixture should double in size, become light in color, and acquire a foamy texture.
⏱️ 5 min
- 4
Pour the slightly cooled melted butter and chocolate mixture into the whisked sugar and egg mixture. Whisk until both are thoroughly combined and smooth.
⏱️ 2 min
- 5
Sift the plain flour, baking powder, and unsweetened cocoa powder directly into the chocolate mixture. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to a tougher brownie.
⏱️ 3 min
- 6
Pour the brownie batter into the prepared 20x20cm baking tray and spread it evenly with the spatula.
⏱️ 1 min
- 7
Bake in the preheated oven for 25 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The top should have a shiny, crispy crust.
⏱️ 25 min•🌡️ 175
- 8
Remove from the oven and let cool completely in the pan on a wire rack before lifting out and cutting into squares. This allows them to set properly and become fudgier.
Kitchen Tools
Nutrition Facts (per serving)
Perfect Fudgy Brownies
For the Brownie Layer
- 125 grams unsalted butter
- 200 grams chocolate, melted (dark or semi-sweet)
- 200 grams light brown sugar
- 2 eggs
- 70 grams plain flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
Preheat your oven to 175C. Line a 20x20cm baking tray with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 175 - 2
In a microwave-safe bowl, combine the unsalted butter and melted chocolate. Microwave in 30-second intervals, stirring after each, until completely smooth and melted. Set aside to cool slightly.
⏱️ 2 min - 3
In a separate large bowl, whisk the light brown sugar and eggs vigorously for 5 minutes. The mixture should double in size, become light in color, and acquire a foamy texture.
⏱️ 5 min - 4
Pour the slightly cooled melted butter and chocolate mixture into the whisked sugar and egg mixture. Whisk until both are thoroughly combined and smooth.
⏱️ 2 min - 5
Sift the plain flour, baking powder, and unsweetened cocoa powder directly into the chocolate mixture. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to a tougher brownie.
⏱️ 3 min - 6
Pour the brownie batter into the prepared 20x20cm baking tray and spread it evenly with the spatula.
⏱️ 1 min - 7
Bake in the preheated oven for 25 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The top should have a shiny, crispy crust.
⏱️ 25 min•🌡️ 175 - 8
Remove from the oven and let cool completely in the pan on a wire rack before lifting out and cutting into squares. This allows them to set properly and become fudgier.