Fudgy Brownies
Fudgy Brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips, optional
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large microwave-safe bowl, melt the unsalted butter. Alternatively, melt it in a saucepan over low heat.
⏱️ 2 min
- 3
Once the butter is melted, add the granulated sugar to the bowl and whisk until well combined. The mixture should be smooth.
⏱️ 3 min
- 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 5 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. If using, fold in the chocolate chips.
⏱️ 3 min
- 7
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min
- 8
Bake for 25-30 minutes for fudgy brownies, or up to 35 minutes for more cake-like brownies. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350
- 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for fudgy brownies, as they will continue to set as they cool.
⏱️ 60 min
- 10
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips, optional
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large microwave-safe bowl, melt the unsalted butter. Alternatively, melt it in a saucepan over low heat.
⏱️ 2 min - 3
Once the butter is melted, add the granulated sugar to the bowl and whisk until well combined. The mixture should be smooth.
⏱️ 3 min - 4
Whisk in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 5 min - 5
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. If using, fold in the chocolate chips.
⏱️ 3 min - 7
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min - 8
Bake for 25-30 minutes for fudgy brownies, or up to 35 minutes for more cake-like brownies. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350 - 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for fudgy brownies, as they will continue to set as they cool.
⏱️ 60 min - 10
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
⏱️ 4 min