Description

This recipe for Perfect Fudgy Brownies delivers intensely chocolatey, moist, and fudgy brownies with a slightly underbaked center for ultimate richness. Made with simple ingredients like butter, sugar, cocoa powder, eggs, and flour, these brownies are ideal for anyone craving a decadent homemade chocolate treat. Optional nuts or chocolate chips add delightful texture, while easy preparation and a moderate bake time make it accessible for bakers of all levels.

Ingredients

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Dry and Wet Ingredients

10 tablespoons (145g) unsalted butter
1 1/4 cups (250g) granulated sugar
3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 large cold eggs
1/2 cup (65g) all-purpose flour, spooned and leveled

Optional Mix-ins

2/3 cup (80g) chopped walnuts, pecans, or chocolate chips

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Instructions

Prepare the pan and oven: Position an oven rack in the middle of the oven and preheat to 325°F (162°C). Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on opposite sides for easy brownie removal.
Melt the butter: Add butter to a medium saucepan over medium-low heat. Cook until fully melted without browning, then remove from heat.
Mix sugar, cocoa, vanilla, and salt: While the butter is still hot, stir in granulated sugar, cocoa powder, vanilla extract, and salt until blended. The batter may look gritty at this point.
Cool the mixture: Let the mixture cool in the saucepan until warm and comfortable to the touch, about 5 to 10 minutes, ensuring it is not hot enough to cook the eggs.
Add the eggs: Add the cold eggs one at a time, stirring vigorously after each to produce a smooth and thick batter.
Incorporate flour: Add the flour to the thick batter and use a spoon or spatula to beat it in with about 40 to 50 strokes until the batter is very thick and pulls away from the sides.
Add optional mix-ins: Fold in the chopped nuts or chocolate chips if using.
Spread the batter: Evenly spread the thick batter into the prepared pan, pressing it gently into corners and smoothing the top as best as possible.
Bake the brownies: Bake in the preheated oven for 20 to 30 minutes until the edges look dry but the center remains slightly underbaked. A toothpick inserted should come out with some moist batter.
Cool, remove, and cut: Cool brownies completely in the pan before lifting out with the parchment overhang. For clean cuts, use a sharp knife wiped between slices. Optionally chill the brownies in the fridge for 1 to 2 hours for easier slicing. Cut into 16 squares.

Notes

Store cooled brownies in an airtight container at room temperature for 2-3 days, or refrigerate up to 2 weeks. Freeze up to 3 months for longer storage.
Use a metal 8-inch square pan for best results; ceramic or glass pans may require adjustment to baking time.
Try Dutch-process cocoa for a mellow flavor or natural cocoa powder for a richer chocolate taste.
Measure flour and cocoa powder using the spoon-and-level method to ensure accuracy and prevent dense brownies.
Brownies will continue to firm as they cool; do not overbake to maintain fudgy texture.
The original recipe used a double-boiler method but has been simplified for convenience without sacrificing quality.

Nutrition

Serving Size: 1 brownie (approx. 2-inch square)
Calories: 158
Sugar: 16g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 2g
Cholesterol: 42mg