When it comes to achieving the perfect homemade brownie, a fudgy texture and a deep chocolate flavor are what make these stand out. Whether you’re a fan of dark chocolate over milk, this recipe will satisfy your bittersweet cravings without the fuss. By baking until the edges are set and the center is slightly underdone, you’ll ensure the ultimate gooey brownie experience once cooled.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 9 brownies
Why You’ll Love This Recipe
- Achieves the ideal fudgy consistency without being overly sweet.
- Uses common pantry ingredients, saving you a trip to the store.
- Customizable with optional add-ins like nuts or chocolate chips.
- Great for preparing ahead—slice after chilling for cleaner edges.
Ingredients
- 10 tablespoons (145g) unsalted butter: Forms the rich base of the batter. If needed, substitute with margarine.
- 1 ¼ cups (250g) granulated sugar: Sweetens the brownies, balancing the bitterness of the cocoa.
- 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled: Provides a deep chocolate flavor. Opt for Dutch-process if you prefer a milder taste.
- 1 teaspoon vanilla extract: Enhances overall flavor with aromatic notes.
- 1/4 teaspoon fine sea salt: Balances sweetness and intensifies chocolate notes.
- 2 large cold eggs: Bind the ingredients and contribute to structure.
- 1/2 cup (65g) all-purpose flour, spooned and leveled: Adds structure without compromising fudginess.
- 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional: Adds texture and additional flavor elements.
How to Make It
Step 1: Preheat Oven and Prep Pan
Begin by positioning your oven rack in the middle and preheating it to 325°F (162°C). Line an 8-inch square baking pan with parchment or foil, leaving an overhang on opposite sides to easily lift out the brownies after baking.
Step 2: Melt the Butter
In a medium saucepan on medium-low heat, melt the butter completely. Be vigilant to avoid browning. The melted butter should stay smooth and retain its light color.
Step 3: Stir in Sugar and Cocoa
Add the sugar, cocoa powder, vanilla, and salt to the hot butter, stirring until fully integrated. Don’t be concerned about the gritty texture at this stage; it will smooth out when the eggs are added.
Step 4: Cool the Mixture Slightly
Allow your mixture to cool until it’s warm but not hot to the touch, about 5 to 10 minutes. This ensures the eggs won’t start to cook upon addition.
Step 5: Add the Eggs
Incorporate cold eggs, one at a time, stirring vigorously after each—this promotes a dense and fudgy crumb.
Step 6: Beat in the Flour
Once thick and blended, add the flour, using a spoon for about 40 to 50 strokes. The batter should pull away from the bowl, indicating perfect consistency.
Step 7: Add Optional Mix-Ins
Fold in your choice of mix-ins—nuts or chocolate chips are ideal—for added texture.
Step 8: Bake the Brownies
Transfer the dense batter to the prepared pan, smoothing it evenly. Bake for 20 to 30 minutes until edges are set, and a toothpick comes out with moist batter—not dry.
Step 9: Cool and Slice
Cool completely in the pan. For cleaner edges, refrigerate for 1 to 2 hours before slicing with a sharp knife, wiping between cuts.
Recipe FAQs
How do I know when my brownies are done?
Look for set edges and a center that’s slightly underbaked. A toothpick inserted should have a small amount of wet batter—a sign they’ll be perfectly fudgy once cooled.
Can I make these brownies ahead of time?
Yes, you can bake them up to two days in advance. Store them airtight at room temperature or refrigerate for easier slicing later.
What can I use instead of nuts in this recipe?
If nuts aren’t an option, chocolate chips or dried fruits make excellent substitutes for texture and flavor variation.
