Perfect Fudgy Brownies Recipe (Print Version)
# 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.
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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:
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.
02 -
In a medium saucepan, melt the butter over medium-low heat until fully liquefied. Remove from heat and avoid browning.
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.
04 -
Let the mixture cool until it's warm to the touch, about 5 to 10 minutes. The batter should feel comfortable when touched.
05 -
Add the cold eggs one at a time, stirring vigorously after each addition until the batter is thick and well blended.
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.
07 -
Fold in nuts or chocolate chips if using.
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.
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.
10 -
Allow the brownies to cool completely in the pan before lifting them out. This ensures they set properly.
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:
01 -
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.
02 -
A metal 8-inch square pan is recommended; ceramic or glass may affect baking time.
03 -
The recipe can be doubled for a 9x13-inch pan, resulting in slightly thicker brownies.
04 -
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.