Fudgy Brownie Recipe
Nothing beats the indulgence of a rich, gooey, fudgy brownie that melts in your mouth. This recipe guarantees the perfect balance of dense, moist, and chocolatey goodness with a glossy, crackly top. Learn the secrets behind the best fudgy brownies and how to avoid common mistakes to achieve bakery-quality results every time!
Equipment
- 8x8-inch (20x20 cm) baking pan
- Parchment paper (for easy removal)
- Mixing bowls (one large, one medium)
- Whisk (for mixing wet ingredients)
- Spatula (for folding dry ingredients)
- Measuring cups & spoons
- Kitchen scale (for accurate measurements, optional)
- Small saucepan (for melting butter)
- Oven thermometer (to ensure accurate baking temperature, optional)
- Toothpick or cake tester (to check doneness)
- Cooling rack (to cool brownies evenly)
- Sharp knife (for clean, precise cuts)
Ingredients
- Dry Ingredients:
- ½ cup 60g all-purpose flour
- ½ cup 40g cocoa powder (Dutch-process or natural)
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- ¼ cup 50g brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Chocolate Additions Optional:
- ½ cup 85g semi-sweet chocolate chips or chopped dark chocolate
- ½ cup 60g chopped walnuts or pecans (optional)
Instructions
- Preheat & Prepare the Pan:
- Preheat your oven to 325°F (162°C).
- Line an 8x8-inch (20x20 cm) baking pan with parchment paper for easy removal.
- Melt Butter & Mix with Cocoa Powder:
- In a medium saucepan, melt the butter over low heat.
- Remove from heat and stir in cocoa powder until smooth.
- Add granulated sugar and brown sugar, stirring well to combine.
- Incorporate the Eggs & Vanilla:
- Let the mixture cool slightly, then whisk in the eggs one at a time until fully incorporated.
- Stir in vanilla extract for enhanced flavor.
- Combine Dry & Wet Ingredients:
- In a separate bowl, whisk together flour and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula (do not overmix!).
- Add Chocolate Chunks or Nuts (Optional):
- Fold in chocolate chips and nuts if using.
- Bake to Perfection:
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
- Let cool completely before slicing for clean edges and fudgy texture.
Notes
For Extra Glossy Tops: Beat the eggs and sugar together before adding to the batter.
For a More Intense Chocolate Flavor: Use a mix of Dutch-process cocoa and melted dark chocolate.
For Extra Gooey Brownies: Slightly underbake and let them cool completely before slicing.
Storage: Store at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
Now you’re ready to enjoy the ultimate fudgy brownies—perfectly rich, moist, and decadent! 🍫
For a More Intense Chocolate Flavor: Use a mix of Dutch-process cocoa and melted dark chocolate.
For Extra Gooey Brownies: Slightly underbake and let them cool completely before slicing.
Storage: Store at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
Now you’re ready to enjoy the ultimate fudgy brownies—perfectly rich, moist, and decadent! 🍫