Seriously Fudgy Homemade Brownies Recipe
These Seriously Fudgy Homemade Brownies are rich, dense, and utterly delicious. With a blend of melted butter and semi-sweet chocolate, combined with cocoa powder and chocolate chips, these brownies deliver maximum fudginess and chocolate flavor. Perfectly baked to maintain a moist and chewy texture, they are an ideal treat for chocolate lovers and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 3 hours including cooling
- Yield: 16 servings
- 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
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped and divided (2 oz/56g for melting, 2 oz/57g for folding in)
- 1 cup (180g) semi-sweet chocolate chips
Dry Ingredients
- 1 and 2/3 cups (333g) granulated sugar
- 1 cup (84g) unsweetened natural or Dutch-process cocoa powder
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal of brownies once baked.
- Melt Butter and Chocolate: In a microwave-safe bowl or liquid measuring cup, combine the butter and half (2 oz/56g) of the chopped semi-sweet chocolate. Microwave in 30-second intervals, stirring after each until smooth and fully melted. Set aside to cool slightly.
- Mix Sugar and Eggs: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the granulated sugar and eggs on medium-high speed until the sugar dissolves and the mixture becomes pale and ribbon-like, approximately 3 minutes.
- Combine Wet Ingredients: Pour the warm melted butter and chocolate mixture into the sugar and egg mixture. Add vanilla extract and gently whisk or beat together until fully combined.
- Sift Dry Ingredients and Incorporate: Using a fine mesh sieve, sift together the cocoa powder and all-purpose flour into the wet mixture. Add salt. Mix on low speed or gently whisk until fully incorporated and the batter is thick.
- Add Remaining Chocolate: Fold in the remaining 2 oz (57g) of chopped semi-sweet chocolate and the chocolate chips evenly into the batter.
- Transfer and Spread: Spread the thick brownie batter evenly in the prepared baking pan using a small offset spatula for a smooth surface.
- Bake: Bake in the preheated oven for 28–30 minutes. Test doneness by inserting a toothpick in the center; it should come out with only a few moist crumbs. If it's coated with wet batter, continue to bake, checking every 2 minutes. Typically, total baking time is 30–32 minutes.
- Cool and Cut: Remove the pan from the oven and allow brownies to cool completely on a wire rack. Once cool, lift brownies out using the parchment overhangs and place on a cutting board. Cut into 16 squares with a sharp knife.
- Store: Cover leftover brownies and store at room temperature for up to 1 week.
Notes
- Use good quality semi-sweet chocolate for the best flavor and texture.
- Do not overbake to maintain fudgy texture; aim for moist crumbs on toothpick test.
- Allow the butter and chocolate mixture to cool slightly before adding to eggs to prevent scrambling.
- Room temperature eggs whip better and help achieve a higher volume batter.
- Parchment paper overhang makes lifting brownies out of the pan easy and clean.
- Store brownies in an airtight container at room temperature for up to one week.
