Description

This recipe delivers perfect fudgy brownies with a rich chocolate flavor and a moist, dense texture. Made with simple ingredients like butter, cocoa powder, sugar, eggs, and flour, these brownies are easy to prepare and guaranteed to satisfy any chocolate craving. Optional nuts or chocolate chips add a delightful crunch or extra chocolatey bites. The brownies are baked at a moderate temperature to achieve a slightly underbaked, fudgy center with a crisp outer edge.

Ingredients

Units Scale

Main Ingredients

10 tablespoons (145g) unsalted butter
1 1/4 cups (250g) granulated sugar
3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 large cold eggs
1/2 cup (65g) all-purpose flour, spooned and leveled

Optional Add-ins

2/3 cup (80g) chopped walnuts, pecans, or chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Prepare Oven and Pan: Position an oven rack in the middle and preheat to 325°F (162°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides for easy removal of the brownies.
Melt Butter: Place butter in a medium saucepan over medium-low heat. Stir until fully melted, then remove from heat immediately to prevent browning.
Mix Sugar and Cocoa: While butter is hot, stir in granulated sugar, cocoa powder, vanilla extract, and sea salt until well blended. The mixture may appear gritty at this point.
Cool Batter: Let the mixture cool in the saucepan for 5 to 10 minutes until warm but not hot (comfortable to touch).
Add Eggs: Add cold eggs one at a time, stirring vigorously after each addition to create a smooth, thick batter.
Add Flour: Stir in the flour using a spoon or spatula, beating vigorously for 40 to 50 strokes until the batter is very thick and pulls away from the sides of the bowl.
Add Optional Ingredients: Fold in chopped nuts or chocolate chips if using.
Transfer Batter to Pan: Spread the thick batter evenly in the prepared pan, pushing it into corners and leveling the top as best as possible.
Bake Brownies: Bake for 20 to 30 minutes until the edges look dry and the center is slightly underbaked. A toothpick inserted in the center should come out with moist crumbs.
Cool and Slice: Cool completely in the pan. Remove brownies by lifting with the parchment or foil overhang. For clean cuts, use a clean sharp knife and wipe it after each slice. Optionally, chill for 1 to 2 hours in the fridge before slicing for firmer edges.

Notes

Store cooled brownies in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 2 weeks.
Brownies can be frozen for up to 3 months when individually wrapped.
Use a metal 8-inch square pan for best results; ceramic or glass pans may require adjusted baking time.
Dutch-process cocoa powder imparts a mellow flavor; natural cocoa powder offers a richer, darker chocolate taste.
Use the spoon and level method or weigh flour and cocoa powder for accurate measurement.
Remove brownies when slightly underbaked in the center, as they firm up while cooling.
The original recipe used a double-boiler method but this simplifies it for ease and fewer dishes.

Nutrition

Serving Size: 1 brownie
Calories: 158
Sugar: 16g
Sodium: 55mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 2g
Cholesterol: 42mg