Fudgy Brownies from Scratch
Prep: 10 min
Cook: 25 min
Total: 35 min
Yield: 16 brownies
These brownies are everything a brownie should be: deeply chocolatey, dense, and fudgy with a crackly top. Made with real melted chocolate (not just cocoa), they deliver an intensity that no box mix can match. Minimal effort, maximum satisfaction.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
- Melt the butter and chopped chocolate together in a heatproof bowl set over simmering water (double boiler) or in the microwave in 30-second intervals, stirring between each. Let cool for 5 minutes.
- Stir the sugar into the melted chocolate mixture until combined. Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract.
- Sift the cocoa powder, flour, salt, and baking powder over the chocolate mixture. Fold gently with a spatula until just combined — do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack (at least 1 hour). Lift out using the parchment overhang and cut into 16 squares.
Pro Tips
- Use good-quality chocolate — it's the star ingredient. Ghirardelli, Guittard, or any baking chocolate you enjoy eating works well.
- Don't overbake. Pull them out when a toothpick shows moist crumbs, not clean. They firm up significantly as they cool.
- Chilling the brownies in the fridge for 2 hours before cutting gives the cleanest slices.
- For an even fudgier texture, use 3 egg yolks instead of 2 whole eggs.
Variations
- Salted caramel brownies: Swirl 1/4 cup caramel sauce on top before baking and sprinkle with flaky salt.
- Peanut butter swirl: Drop spoonfuls of peanut butter on the batter and swirl with a knife.
- Mint chocolate: Add 1/2 teaspoon peppermint extract and fold in chopped Andes mints.
- Espresso brownies: Add 1 tablespoon instant espresso powder to the melted chocolate.
Nutrition Facts
Per brownie (1 of 16)
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