BEST Fudgy Brownie Recipe
Say goodbye to the boxed mix; this brownie recipe is seriously the best. Ultra fudgy and insanely chocolatey with that signature crackly top, they’re the kind of brownies you’ll make again and again. Bonus: they’re quick and easy to whip up!
Servings: 9 large brownies
Equipment
- 8x8" baking pan
Ingredients
- 1 cup semi-sweet chocolate chips or bittersweet
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup all-purpose flour
- ½ cup unsalted butter 1 stick
- ⅓ cup Dutch-process cocoa powder
- 3 large eggs at room temperature for 20 minutes
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional mix-ins: ½ cup nuts chopped or finely chopped and/or chocolate chips (milk, semi-sweet or bittersweet)
Instructions
- Preheat oven to 350℉. Line an 8x8” baking pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment.
- Add 1 cup chocolate chips and butter to medium microwave-safe bowl. Microwave in increments of 30 seconds, stirring every increment, until melted and smooth.
- Stir in the granulated and brown sugars. Then stir in the eggs and vanilla until well-combined and smooth.
- In a separate medium bowl, whisk together flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients, and stir until just combined. Batter will be thick.
- Fold in mix-ins if desired, until just combined.
- Spoon the batter into the bottom of the parchment-lined pan, spreading evenly from corner to corner. Press the batter gently into the corners, then shake the pan back and forth to level it.
- Bake for 35-45 minutes until the center is soft but just set. A toothpick inserted in the center should come out with a few moist crumbs. If you added chocolate chips as a mix-in, check a few spots to avoid testing directly on a chip.
- Cool for 1 hour in the pan. Lift the brownies out using the parchment, and cut into squares. Enjoy as-is or à la mode!
Video
Notes
- I recommend using semi-sweet (or bittersweet) chocolate chips for brownies. You can add milk chocolate chips as a mix-in if desired!
- I personally find that around 40 minutes achieves the perfect fudgy brownie. This can vary based on your specific oven. If you like brownies more cakey, bake a few more minutes. If you like they extra gooey, bake for slightly less.
- Line the pan with parchment so you can lift the brownies out cleanly and to protect the brownie edges from overbaking.
- While you can use a 9x9” pan instead, this will require a few minutes less bake time and the brownies will be thinner.
Nutrition
Serving: 1large brownie (no mix-ins) | Calories: 373kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 158mg | Potassium: 210mg | Fiber: 3g | Sugar: 36g | Vitamin A: 404IU | Calcium: 39mg | Iron: 2mg