The Best Fudgy Brownies
The Best Fudgy Brownies are easy to make, incredibly fudgy, and way better than boxed mixes.
Equipment
- Medium saucepan
- 8-inch square baking pan
- parchment paper or aluminum foil
- wooden spoon or spatula
- chef's knife
Ingredients
Brownie Batter
- 10 tablespoons unsalted butter
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder spooned and leveled
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 large cold eggs
- ½ cup all-purpose flour spooned and leveled
- ⅔ cup chopped walnuts, pecans, or chocolate chips optional
Instructions
Preparation
- Preheat the oven to 325°F (162°C) and line an 8-inch square baking pan with parchment paper.
- Melt the butter in a medium saucepan over medium-low heat until completely melted, then turn off the heat.
- Stir in the sugar, cocoa powder, vanilla, and salt while the butter is hot until blended.
- Let the mixture cool until it is warm, about 5 to 10 minutes.
- Add the cold eggs, one at a time, stirring vigorously after each addition.
- Add the flour and mix until the batter is very thick and pulls away from the sides of the bowl.
- Stir in any optional nuts or chocolate chips if desired.
- Spread the batter evenly in the prepared pan and bake for 20 to 30 minutes until edges are set and center is slightly underbaked.
- Allow the brownies to cool completely in the pan before slicing.
Notes
Keep cooled brownies in an airtight container at room temperature for 2 to 3 days or in the fridge for 2 weeks. They can be frozen for up to 3 months.
Nutrition
Serving: 1brownieCalories: 158kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 42mgFiber: 2gSugar: 16g
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