Description
Decadent, fudgy brownies with a rich chocolate flavor, chewy edges, and gooey centers.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semi‑sweet chocolate chips (optional)
Instructions
- Preheat your oven to 175 °C (350 °F). Line a 9×13‑inch (23×33 cm) baking pan with parchment paper or lightly grease it.
- In a large bowl, combine the melted butter and granulated sugar; stir until smooth and well blended.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
- If using, stir in the chocolate chips.
- Pour the batter into the prepared pan, smoothing the top evenly with a spatula.
- Bake for about 25–30 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the pan before lifting them out via the parchment paper. Cut into squares and enjoy!
Notes
- For extra fudginess, underbake by a minute or two—centers will stay extra gooey when cooled.
- Use good-quality cocoa powder (natural or Dutch-processed based on preference) for optimal chocolate flavor.
- Brown the butter before melting for a nutty depth of flavor.
- Add a pinch of espresso powder with dry ingredients to intensify the chocolate flavor (optional).
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 250 kcal
- Sugar: 24 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
