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Fudgy Brownie

Kathleen R. Coffey
Delightfully rich and fudgy homemade brownies with crispy edges, made from simple ingredients and easy steps. This recipe is a foolproof way to enjoy classic chocolate indulgence anytime.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Equipment

  • 8×8-inch square baking pan
  • Microwave-safe mixing bowl
  • Parchment Paper
  • Spatula
  • Toothpick or cake tester

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 1½ cups semisweet chocolate chips

Instructions
 

  • Prepare Your Baking Pan: Begin by lightly greasing an 8×8-inch square baking pan with baking spray or a thin layer of butter. This prevents sticking and helps your brownies release easily after baking.
    Next, cut a piece of parchment paper to fit inside the pan, ensuring it covers the bottom and sides. Press it down firmly so it lies flat against the surface. This lining not only prevents sticking but also makes lifting the brownies out for cutting effortless and keeps cleanup simple.
  • Preheat the Oven to Optimal Temperature: Set your oven to 350°F (175°C) and allow it to fully preheat. This ensures that your brownies will bake evenly from the moment they go in, which is crucial for achieving a moist, fudgy texture with crisp edges. Avoid opening the oven door frequently during baking as this can cause temperature fluctuations.
  • Melt Butter Slowly and Evenly: Place 1 cup (226g) of unsalted butter into a large microwave-safe mixing bowl. Heat the butter in the microwave using 20-second bursts, stirring between each interval.
    This gradual melting prevents overheating or burning, ensuring the butter melts smoothly and evenly. Continue until fully melted, which typically takes about 2 minutes depending on your microwave’s power. The melted butter forms the rich base that contributes to the brownies’ luscious texture.
  • Combine Sugar and Cocoa with Butter: Once the butter is melted and slightly cooled, add 2 cups (400g) of granulated sugar and ¾ cup (75g) of unsweetened cocoa powder to the bowl.
    Whisk vigorously for about 30 seconds until the mixture is smooth, glossy, and fully combined. This step dissolves the sugar and activates the cocoa’s deep chocolate flavor, creating a luscious batter foundation.
  • Incorporate Eggs and Flavorings: Next, add 3 large eggs (at room temperature) one at a time into the butter mixture. Whisk thoroughly after each addition to ensure the eggs are fully incorporated, which helps develop the batter’s structure and richness.
    Follow with 1 tablespoon of pure vanilla extract for aromatic depth and 1 teaspoon of salt to balance sweetness and enhance the chocolate flavor. Continue whisking until the mixture is uniform and silky.
  • Gently Fold in Dry Ingredients and Chocolate Chips: Sift together 1 cup (120g) of all-purpose flour to avoid lumps, then gradually add it to the wet mixture. Using a flexible spatula, gently fold the flour into the batter just until combined.
    Avoid overmixing, as this can make the brownies tough. Next, fold in 1½ cups (270g) of semisweet chocolate chips evenly throughout the batter, distributing bursts of melted chocolate in every bite.
  • Spread Batter Evenly in Pan: Pour the brownie batter into the prepared baking pan. Using your spatula, spread it evenly from corner to corner, smoothing the surface. If desired, sprinkle a handful of extra chocolate chips on top for an added layer of melty chocolate goodness and visual appeal.
  • Bake with Care and Timing: Place the pan on the center rack of your preheated oven. Bake for 35 to 40 minutes, starting to check doneness at the 35-minute mark.
    Insert a toothpick into the center of the brownies: for fudgy brownies, the toothpick should come out with several moist crumbs attached; for cakey brownies, it should come out with only a few crumbs. Avoid overbaking, as this will dry out the brownies.
  • Cool Completely Before Cutting: Remove the pan from the oven and transfer it to a wire rack to cool. Let the brownies cool entirely in the pan—this allows them to set and makes slicing cleaner and easier.
    Cooling also helps the flavors develop fully, making your brownies richer and more satisfying.
  • Slice and Serve with Ease: Once cooled, carefully lift the brownies out of the pan using the parchment paper edges. Place on a cutting board and slice into 16 even squares using a sharp knife. For clean cuts, wipe the knife between slices. Serve these decadent brownies plain or with a dusting of powdered sugar, a scoop of ice cream, or fresh berries to elevate the dessert experience.

Notes

  • Use unsalted butter for better control over salt levels and flavor balance.
  • Always bring eggs to room temperature before mixing; this ensures smoother batter and better texture.
  • For measuring flour accurately, use a kitchen scale or fluff and level with a knife to prevent dry, dense brownies.
  • Avoid overmixing once flour is added to keep the brownies tender, not tough.
  • Line the baking pan with parchment paper for easy removal and cleaner cuts.
  • Check doneness with a toothpick starting at 35 minutes to avoid overbaking, which dries out the brownies.
  • Optional: sprinkle extra chocolate chips on top before baking for an indulgent chocolate layer.