Fudgy Homemade Brownies
These homemade brownies are the kind of rich, seductive indulgence that makes everyone reach for seconds. Born out of a love for bold chocolate flavors and the classic American dessert tradition, this recipe delivers a dense, fudgy center with crispy, crackly edges—just how brownies should be. Made from scratch with kitchen staples, they’re a perfect blend of comfort food and gourmet delight.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Wire rack
Ingredients
- ½ cup unsalted butter preferably European style for richer flavor
- 8 oz semisweet chocolate chopped, use high-quality chocolate like Ghirardelli or Guittard
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup unsweetened cocoa powder Dutch-processed preferred for richer color
- ½ tsp fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a heatproof bowl placed over a saucepan of simmering water, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the granulated sugar and brown sugar into the chocolate mixture until thick and glossy. Add eggs one at a time, whisking vigorously after each. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a rubber spatula, gently fold until just combined. The batter should be thick and shiny.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment paper. Let cool completely on a wire rack before cutting into 12 squares.
Notes
- For a deeper chocolate flavor, add 1/2 tsp of instant espresso powder to the melted chocolate mixture.
- To make gluten-free, substitute a 1:1 gluten-free flour blend designed for baking.
- For extra indulgence, fold in 1/2 cup of chocolate chunks or nuts before baking.
Nutrition
Calories: 328kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 68mgSodium: 121mgPotassium: 175mgFiber: 2gSugar: 33gVitamin A: 313IUCalcium: 32mgIron: 2mg
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