Perfect Fudgy Brownies Recipe (Print)
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!
# Ingredients:
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10 tablespoons (145g) unsalted butter.
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1 ¼ cups (250g) granulated sugar.
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3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled.
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1 teaspoon vanilla extract.
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1/4 teaspoon fine sea salt.
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2 large cold eggs.
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1/2 cup (65g) all-purpose flour, spooned and leveled.
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2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional.
# Directions:
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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.
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In a medium saucepan, melt the butter over medium-low heat until fully liquefied. Remove from heat and avoid browning.
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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.
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Let the mixture cool until it's warm to the touch, about 5 to 10 minutes. The batter should feel comfortable when touched.
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Add the cold eggs one at a time, stirring vigorously after each addition until the batter is thick and well blended.
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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.
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Fold in nuts or chocolate chips if using.
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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.
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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.
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Allow the brownies to cool completely in the pan before lifting them out. This ensures they set properly.
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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:
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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.
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A metal 8-inch square pan is recommended; ceramic or glass may affect baking time.
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The recipe can be doubled for a 9x13-inch pan, resulting in slightly thicker brownies.
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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.