Seriously Fudgy Homemade Brownies Recipe
These Seriously Fudgy Homemade Brownies are the ultimate rich and decadent treat for chocolate lovers. Featuring a perfect blend of melted butter and chocolate with cocoa powder and semi-sweet chips, these brownies bake up moist, dense, and deliciously fudgy with a glossy crust. Ideal for a comforting dessert or sharing with friends, they’re easy to make and deliver that irresistible homemade chocolate indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies (9-inch square pan, cut into 16 pieces)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Chocolate & Cocoa
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped and divided (2oz/56g for melting, 2oz/57g for folding in)
- 1 cup (84g) unsweetened natural or Dutch-process cocoa powder
- 1 cup (180g) semi-sweet chocolate chips
Dry Ingredients
- 1 and 2/3 cups (333g) granulated sugar
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving overhangs on two opposite sides to help lift the brownies out later for easier cutting.
- Melt Butter and Chocolate: In a small microwave-safe bowl or liquid measuring cup, combine the butter and half of the chopped semi-sweet chocolate (2oz/56g). Microwave in 30-second increments, stirring after each, until fully melted and smooth. Set aside to cool slightly while preparing the batter.
- Mix Sugar and Eggs: In a large bowl, use a handheld or stand mixer fitted with a whisk attachment to beat together the granulated sugar and eggs on medium-high speed until the sugar dissolves and the mixture becomes pale and thick enough to form ribbons when the whisk is lifted, about 3 minutes.
- Combine Wet Ingredients: Pour the slightly cooled melted butter and chocolate mixture into the sugar and eggs. Add the vanilla extract and whisk or beat until homogenized.
- Add Dry Ingredients: Through a fine mesh sieve, sift the cocoa powder and flour into the wet batter. Add salt. Gently whisk or beat on low speed just to incorporate everything into a thick batter.
- Fold in Remaining Chocolate and Chips: Fold in the remaining chopped semi-sweet chocolate (2oz/57g) and the semi-sweet chocolate chips, using a spatula to evenly distribute chocolate chunks throughout the batter.
- Transfer and Spread Batter: Transfer the thick batter into the prepared baking pan. Use a small offset spatula or the back of a spoon to spread it evenly across the pan.
- Bake: Bake the brownies for 28–30 minutes. To test doneness, insert a toothpick into the center; if it comes out with wet batter, continue baking. When the toothpick comes out with just a few moist crumbs, the brownies are done. Most ovens bake these in about 30–32 minutes. It’s better to slightly under-bake than over-bake to keep them fudgy.
- Cool and Cut: Remove the pan from the oven and place it on a cooling rack. Let the brownies cool completely in the pan. Once cooled, lift the brownies out using the parchment overhangs and place them on a cutting board. Cut into squares using a sharp knife.
- Storage: Store leftover brownies covered at room temperature for up to 1 week to maintain freshness.
Notes
- For best texture, use room temperature eggs to help create the perfect batter consistency.
- To avoid overbaking, check the brownies starting at 28 minutes and every 2 minutes after.
- Parchment paper overhang helps in lifting the brownies out easily without messing up edges.
- Using Dutch-process cocoa will give a slightly different flavor profile compared to natural cocoa powder.
- Brownies will continue to set as they cool, so don’t overbake in the oven.