Description
These Seriously Fudgy Homemade Brownies are rich, dense, and chocolatey, perfect for satisfying any chocolate craving. Made with melted butter and semi-sweet chocolate for extra fudginess, these brownies combine cocoa powder, sugar, eggs, and vanilla to create a smooth batter baked to perfection. Ideal for dessert or a snack, they come out moist with a crackly top and can be stored for up to a week or frozen for longer storage.
Ingredients
Units
Scale
Brownie Batter
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided (2 oz melted, 2 oz folded in)
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder
- 1 cup (125g) all-purpose flour, spooned & leveled
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×13-inch pan or line it with aluminum foil or parchment paper, leaving an overhang on the sides to help lift out the brownies later.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the chopped semi-sweet chocolate. Melt in 30-second intervals, whisking after each until the mixture is smooth and fully combined.
- Add Sugar and Eggs: Whisk in the granulated sugar until fully combined, then whisk in the eggs one at a time along with the vanilla extract. The batter will turn light brown and appear slightly dull.
- Incorporate Dry Ingredients and Chocolate: Add the cocoa powder, all-purpose flour, salt, the remaining 2 ounces (57g) of chopped chocolate, and the optional chocolate chips. Fold together gently with a silicone spatula or wooden spoon until the batter is thick and uniform.
- Bake the Brownies: Spread the thick batter evenly in the prepared pan. Bake for 30 minutes, then test with a toothpick inserted into the center. If it comes out with wet batter, continue baking, checking every 2 minutes. When the toothpick has moist crumbs (not wet batter), they are done, typically 31–32 minutes total.
- Cool and Serve: Remove the pan from the oven and transfer it to a wire rack to cool completely before lifting the brownies out and cutting into 18 squares.
- Storage: Store leftover brownies covered at room temperature for up to 1 week. They also freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
- Make Ahead Instructions: Freeze brownies for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
- Special Tools: 9×13-inch baking pan, glass mixing bowl, whisk, silicone spatula or wooden spoon, cooling rack.
- Chocolate bars: Use good quality 4-ounce semi-sweet chocolate bars like Ghirardelli, Baker’s, or Lindt; 2 ounces melted and 2 ounces chopped.
- Sugar variation: Try substituting 1/2 cup (100g) light brown sugar and 1 1/2 cups (300g) granulated sugar for a richer flavor.
- Cocoa powder: Either natural or dutch-process cocoa powder works; dutch-process gives smoother flavor.
Nutrition
- Serving Size: 1 brownie (based on 18 servings)
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
