Ultimate Fudgy Brownies Recipe
This fudgy brownies recipe delivers intensely chocolatey, dense brownies with signature crackly tops and melt-in-your-mouth centers. Simple ingredients and foolproof technique create bakery-quality results every time.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
Wet Ingredients
- ¾ cup unsalted butter, melted 170g
- 1½ cups granulated sugar 300g
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- ¾ cup unsweetened cocoa powder 75g, preferably Dutch-processed
- ¾ cup all-purpose flour 95g
- ½ teaspoon fine sea salt
Optional Add-ins
- ½ cup chocolate chips or chopped nuts optional
Instructions
- Preheat oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large bowl, whisk together melted butter and sugar vigorously for about 1 minute until mixture lightens slightly.
- Add cocoa powder to butter mixture and whisk until completely smooth with no lumps.
- Add eggs one at a time, whisking well after each addition. Batter should look glossy and thick. Stir in vanilla extract.
- Sprinkle flour and salt over chocolate mixture. Fold gently with spatula just until no white streaks remain. Do not overmix.
- Pour batter into prepared pan and smooth top. Bake for 25-28 minutes until edges are set and center jiggles slightly when gently shaken.
- Cool completely in pan on wire rack before cutting into squares. For cleanest cuts, refrigerate before slicing.
Notes
Storage: Store in airtight container at room temperature for 4 days or freeze for up to 3 months.
Tips: Slightly underbaking creates fudgier texture. Use oven thermometer for accuracy. Room temperature eggs blend more smoothly.