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Fudge Brownies Recipe

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These ultra-fudgy brownies are rich, decadent, and incredibly easy to make from scratch. With a shiny crackly top and gooey center, they’re everything a brownie should be. Perfect for chocolate lovers seeking that intense, melt-in-your-mouth texture that beats any boxed mix!

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional, but recommended)
  • 1 cup (175g) chocolate chips (optional, for extra fudginess)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
  2. Melt the butter: In a medium saucepan over medium-low heat, melt the butter completely. Remove from heat and let it cool for 2-3 minutes so it doesn’t cook the eggs when mixed.
  3. Mix sugar and eggs: In a large mixing bowl, whisk together the melted butter and sugar until well combined, about 1 minute. Add the eggs one at a time, whisking vigorously after each addition until the mixture becomes smooth and glossy. Stir in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder (if using). Sifting removes lumps and ensures even distribution.
  5. Create the batter: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir just until no flour streaks remain—don’t overmix or your brownies will be tough. The batter should be thick and glossy. If using chocolate chips, fold them in now.
  6. Bake: Pour the batter into your prepared pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 28-32 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter, but definitely not clean).
  7. Cool completely: This is the hardest part! Let the brownies cool in the pan on a wire rack for at least 1 hour before cutting. They need this time to set properly. For the cleanest cuts, refrigerate for 30 minutes before slicing.
  8. Cut and serve: Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and use a sharp knife, wiping it clean between cuts, to slice into 16 squares.

Notes

  • Don’t overbake: Fudgy brownies should look slightly underdone in the center. They’ll continue cooking as they cool.
  • Room temperature eggs: This helps them incorporate smoothly and creates better texture.
  • Measuring flour: Use the spoon-and-level method to avoid too much flour, which makes dry brownies.
  • Storage: Keep brownies in an airtight container at room temperature for 4 days, refrigerated for 1 week, or frozen for 3 months.
  • Altitude adjustment: If baking above 3,500 feet, reduce sugar by 2 tablespoons and increase flour by 2 tablespoons.

Nutrition

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