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Fudgy Brownies – a quick cocoa creation

Featured in Sweet Treats and Baked Goods.

Melt butter in pan, stir in cocoa and sugar till smooth. Mix in eggs and vanilla, fold in flour. Pour in lined pan, bake till edges crisp but middle stays soft. Let cool before cutting. Makes rich, dark brownies that are fudgy inside with crackly tops.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:30 GMT
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Three stacked chocolate brownies are placed on a white plate, surrounded by scattered chocolate chips. Pin it
Three stacked chocolate brownies are placed on a white plate, surrounded by scattered chocolate chips. | zestplate.com

Looking for the best brownie recipe that'll make your mouth water? You're in for a treat! This fudgy brownie recipe creates thick, rich squares of chocolate heaven with that perfect crackly top. Forget the box mix - these homemade beauties are going to change your chocolate game forever.

Why These Brownies Rock

This easy brownie recipe is a chocolate lover's dream come true. Picture this: a deep, dark chocolate flavor that hits all the right notes, with a center so fudgy it practically melts in your mouth. The brownies recipe is straightforward enough for beginners but delivers results that'll make you look like a pro baker.

What You'll Need

  • Butter: 1 cup unsalted, because we're making this homemade brownie recipe right!
  • Cocoa Powder: 3/4 cup unsweetened - the good stuff makes a difference
  • Sugar: 2 cups granulated - trust me on this one
  • Eggs: 4 large ones, straight from the fridge
  • Vanilla: 2 teaspoons pure extract
  • Flour: 1 cup all-purpose, measured properly
  • Salt: 1/2 teaspoon, it makes the chocolate pop
  • Mix-ins: 1 cup of whatever makes you happy - nuts, chips, you name it

Let's Make Magic

Get Ready
Crank your oven to 325°F and line an 8-inch pan with parchment. Let it hang over the edges - you'll thank me later when it's time to lift these beauties out.
Melt & Mix
Melt that butter in a pot over low heat. While it's still hot, stir in your cocoa and sugar until it looks like dark, glossy sand.
Cool Your Jets
Give the mixture about 5 minutes to cool down. Hot butter + eggs = scrambled eggs, and that's not what we're making today!
Egg Time
Beat in those eggs one at a time. Really get in there with your spoon - this is what gives you that shiny top later.
Finish the Batter
Fold in flour and salt just until they disappear. If you're adding nuts or chips, now's their time to shine.
Bake to Glory
Spread the batter in your pan and bake for about 30 minutes. The edges should be set but the middle still a bit soft - that's how you get that fudgy goodness.
The Waiting Game
Let them cool completely. I know it's torture, but cutting warm brownies is like trying to slice pudding. Have patience!

The Secret to Perfect Brownies

Want to know what makes these brownies special? It's all about that cocoa powder and how it plays with the melted butter. This dynamic duo creates something magical - intense chocolate flavor with that perfect fudgy texture that'll have everyone begging for your recipe.

Choose Your Chocolate

Here's a pro tip: the type of cocoa powder you use can totally change your brownies' personality. Dutch-process gives you that Oreo-like flavor, while natural cocoa makes them taste like dark chocolate heaven. Both work great - it's just about what makes your taste buds happy.

Nailing the Texture

The key to fudgy brownies is knowing when to pull them from the oven. That toothpick test? Forget about it. You want it to come out with some moist crumbs - clean means they're overbaked. Remember, they keep cooking a bit as they cool.

A stack of rich, chocolate brownies topped with chocolate chips is displayed in a white dish lined with parchment paper. Pin it
A stack of rich, chocolate brownies topped with chocolate chips is displayed in a white dish lined with parchment paper. | zestplate.com

Mix It Up

Feel free to jazz these up however you like. Toss in some nuts for crunch, swirl in some peanut butter, or go wild with chocolate chips. The base recipe is your canvas - paint it how you want! Just don't add too much or you'll throw off the texture.

Keep 'Em Fresh

Your brownies will stay fudgy and delicious for days if you store them right. Keep them in an airtight container at room temp for up to 5 days, or freeze them for a chocolate emergency stash that'll last months. Just wrap them well and thaw whenever the craving hits!

Frequently Asked Questions

→ Need different pan?

Size changes time. Bigger makes thin ones. Watch them close. Don't overbake. Check early maybe.

→ Want no wheat kind?

Special flour works. Check mix box good. Still gets fudgy. Might need more wet. Watch bake time.

→ How keep em good?

Box em up tight. Three days out fine. Two weeks cold box. Cover well though. If they last that long!

→ Adding extra stuff?

Nuts work real nice. Try dried fruit bits. Even nut butter. Mix in gentle. Don't add too much.

→ When they done good?

Sides pull back bit. Middle still soft. Tooth pick test. Clean but moist. Trust your eyes.

→ Getting too dry?

Less time next batch. Watch oven close. Middle should jiggle. Don't wait too long. Rather under done.

→ Taking em places?

Let cool complete. Cut clean squares. Pack flat good. Box with sides. Worth the care.

→ Need em faster?

One pan works quick. Have stuff ready. Don't rush bake though. Still needs cool time. Worth the wait.

→ Making big batch?

Double works fine. Need bigger pan. More time maybe. Watch middle done. Space in oven helps.

→ Want more rich taste?

Better cocoa helps. More vanilla good. Dark sugar works. Even coffee bit. Don't hide chocolate.

→ Top not crackling?

Mix sugar good. Beat eggs more. Right temp helps. Don't swap stuff. Follow steps close.

→ Too gooey middle?

Few more minutes. Lower heat bit. Check with stick. Let cool more. Still good though!

Conclusion

Love these? Try chocolate lava cakes next. Or make chocolate chip cookies. Both fix that sweet tooth good.

Perfect Fudgy Brownies Recipe

Made these quick brownies during my coffee break when chocolate cravings hit hard. Just needed one pan and basic pantry stuff. They came out so rich and dark, with that perfect crispy top. Worth every minute of my break!

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Brownies

Dietary: Vegetarian

Ingredients

01 10 tablespoons (145g) unsalted butter.
02 1 ¼ cups (250g) granulated sugar.
03 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled.
04 1 teaspoon vanilla extract.
05 1/4 teaspoon fine sea salt.
06 2 large cold eggs.
07 1/2 cup (65g) all-purpose flour, spooned and leveled.
08 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional.

Instructions

Step 01

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 aluminum foil, allowing it to hang over the sides for easy removal.

Step 02

In a medium saucepan, melt the butter over medium-low heat until fully liquefied. Remove from heat and avoid browning.

Step 03

While the butter is still hot, stir in the sugar, cocoa powder, vanilla, and salt until the mixture is smooth. It's okay if the texture seems gritty initially.

Step 04

Let the mixture cool until it's warm to the touch, about 5 to 10 minutes. The batter should feel comfortable when touched.

Step 05

Add the cold eggs one at a time, stirring vigorously after each addition until the batter is thick and well blended.

Step 06

Gradually add the flour, beating the batter with a wooden spoon or spatula for about 40 to 50 strokes until it pulls away from the sides.

Step 07

Fold in nuts or chocolate chips if using.

Step 08

Spread the thick batter evenly into the prepared pan. It may be challenging to spread due to its density, so use a spatula to smooth it out.

Step 09

Bake for 20 to 30 minutes, until the edges appear dry and the center is slightly underbaked. A toothpick inserted should come out a bit moist.

Step 10

Allow the brownies to cool completely in the pan before lifting them out. This ensures they set properly.

Step 11

For clean slices, chill the brownies in the fridge for 1 to 2 hours and cut into 16 squares using a clean, sharp knife.

Notes

  1. Store the brownies in an airtight container at room temperature for 2 to 3 days or refrigerate for up to 2 weeks. They can also be frozen for up to 3 months.
  2. A metal 8-inch square pan is recommended; ceramic or glass may affect baking time.
  3. The recipe can be doubled for a 9x13-inch pan, resulting in slightly thicker brownies.
  4. For a more intense flavor, try using Dutch-process cocoa for a smooth, Oreo-like taste or natural cocoa for a deep, dark chocolate essence.

Tools You'll Need

  • Medium saucepan.
  • Wooden spoon.
  • 8-inch square baking pan.
  • Parchment paper or aluminum foil.
  • Chef’s knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Nuts (optional).
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 158
  • Total Fat: 8 g
  • Total Carbohydrate: 21 g
  • Protein: 2 g