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The Ultimate Fudgy Brownies Recipe – Rich, Chewy & Irresistible!

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The ultimate fudgy brownies with a crackly top and intensely chocolatey center. Made from scratch in one bowl with simple ingredients, these homemade brownies are rich, chewy, and absolutely irresistible. Perfect for chocolate lovers.

Ingredients

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  • ½ cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder
  • ½ cup (65g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder (optional, for slightly lifted texture)
  • ½ cup (90g) chocolate chips (optional, for extra chocolatey brownies)

Instructions

  • Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
  • Melt the butter: In a medium saucepan over low heat (or in a microwave-safe bowl in 30-second intervals), melt the butter completely. Remove from heat and let it cool slightly for about 2-3 minutes so it won’t cook the eggs when combined.
  • Add sugar: Add the granulated sugar to the melted butter and whisk vigorously for about 1 minute until well combined and slightly lighter in color. This helps create that signature shiny top on your brownies.
  • Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract. The mixture should look thick and emulsified at this point.
  • Add cocoa powder: Sift the cocoa powder into the bowl (or just add it carefully to avoid lumps), then whisk until fully incorporated and no streaks remain. The batter will be thick and deeply chocolatey in color.
  • Add dry ingredients: Add the flour, salt, and baking powder (if using) to the chocolate mixture. Gently fold with a rubber spatula just until no flour streaks remain. Do not overmix—this is crucial for fudgy brownies! A few lumps are okay.
  • Add chocolate chips: If using chocolate chips, gently fold them into the batter with your spatula, reserving a small handful to sprinkle on top if desired.
  • Transfer to pan: Pour the brownie batter into your prepared pan and spread it evenly with the spatula, smoothing the top. If you reserved chocolate chips, sprinkle them over the top now.
  • Bake: Bake for 25-30 minutes, until the edges are set and the top has a shiny, crackly appearance. A toothpick inserted in the center should come out with a few moist crumbs attached (not wet batter, but not completely clean either). Don’t overbake or the brownies will be dry!
  • Cool completely: Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan, at least 1-2 hours. This cooling time is essential for the fudgy texture to set properly.
  • Cut and serve: Once completely cooled, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and cut into 16 squares using a sharp knife. Wipe the knife clean between cuts for neat edges. Serve and enjoy!

Notes

  • For extra fudgy brownies: Reduce flour to ⅓ cup (45g) and bake for only 23-25 minutes.
  • For cake-like brownies: Increase flour to ¾ cup (95g) and add an extra egg.
  • Doneness test: The toothpick test is crucial—you want moist crumbs, not wet batter or completely clean toothpick.
  • Pan size matters: Using a larger pan (9×9) will make thinner brownies that bake faster; using a smaller pan makes thicker brownies that need longer baking time.
  • Don’t skip cooling: Brownies continue to set as they cool and are much easier to cut when completely cooled.
  • Cutting tip: For super clean cuts, refrigerate the brownies for 30 minutes before cutting, and use a hot knife (dipped in hot water and wiped dry).

Nutrition

Find it online: https://focialy.com/brownies-recipe/