Get ready to bake the most perfect brownies you’ve ever had, with a beautifully shiny, crackly top and an incredibly rich, fudgy center. This simple one-bowl recipe delivers deep, decadent chocolate flavor that is so much better than any box mix. This will, without a doubt, become the only brownie recipe you’ll ever need for any occasion that calls for a truly comforting chocolate treat.
Prep Time: 15 mins
Total Time: 50 mins (includes baking and cooling time)
Servings: 16 brownies
Ingredients:
- 1 cup Unsalted Butter, melted
- 1 1/4 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder, sifted
- 2 Large Eggs, at room temperature
- 1 tsp Vanilla Extract
- 1/2 cup All-Purpose Flour
- 1/2 tsp Salt
- 4 oz Bittersweet or Semisweet Chocolate, roughly chopped
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides to use as handles later.
- Combine Wet Ingredients: In a large bowl, combine the hot melted butter, granulated sugar, and sifted cocoa powder. Whisk vigorously for about a minute until the mixture is smooth and glossy.
- Add Eggs and Vanilla: Add the eggs one at a time, whisking well after each addition until the batter is thick and shiny. Whisk in the vanilla extract.
- Fold in Dry Ingredients: Add the flour and salt to the bowl. Switch to a spatula and fold gently until just combined. Be careful not to overmix!
- Add Chocolate: Fold in the chopped chocolate chunks. The batter will be thick.
- Bake the Brownies: Pour the batter into your prepared pan and use the spatula to spread it into an even layer. Bake for 25-30 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
- Cool Completely: This is the hardest part! Let the brownies cool completely in the pan on a wire rack for at least 30 minutes, or longer if you can wait. This allows them to set up for that perfect fudgy texture and makes them much easier to slice.
- Slice and Serve: Once cooled, use the parchment paper handles to lift the brownies out of the pan. Place on a cutting board, slice into 16 squares, and serve.
Recipe Notes:
- The Secret to a Crackly Top: Whisking the sugar vigorously into the hot melted butter helps dissolve the sugar, which creates that coveted shiny, paper-thin crust on top of the brownies.
- Fudgy vs. Cakey: The key to fudgy brownies is a higher fat-to-flour ratio and minimal mixing once the flour is added. Overmixing develops gluten and will result in a more cake-like texture.
- Don’t Overbake: For a truly gooey, fudgy center, it’s better to slightly underbake your brownies than to overbake them. They will continue to set as they cool in the hot pan.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, creating a more uniform texture. To quickly warm up cold eggs, place them in a bowl of warm water for 5 minutes.
- Variations: Feel free to add 1/2 cup of chopped walnuts or pecans along with the chocolate chunks for a classic nutty brownie.
There you have it—a batch of rich, chocolatey, and irresistibly fudgy brownies that are simple to make and impossible to resist. These are perfect for sharing, celebrating, or simply satisfying a serious chocolate craving. We hope you love every single bite! Happy baking!
Estimated Nutritional Information (per brownie)
Calories: 220; Fat: 15g (Saturated Fat: 9g); Carbohydrates: 22g; Sugar: 16g; Sodium: 95mg; Protein: 3g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
