Description
These Seriously Fudgy Homemade Brownies deliver rich, chocolatey indulgence with a dense, moist texture. Made from scratch using high-quality cocoa powder and semi-sweet chocolate, this easy recipe yields deeply fudgy brownies perfect for any chocolate lover. The batter comes together quickly, baking into a decadent treat that stays fresh for up to a week on the counter or even longer when frozen.
Ingredients
Units
Scale
Chocolate Mixture
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
Wet Ingredients
- 2 cups (400g) granulated sugar*
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
Optional Mix-ins
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan or line it with aluminum foil or parchment paper, leaving an overhang on the sides to easily lift out the baked brownies for clean cutting later. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the chopped semi-sweet chocolate. Microwave in 30-second increments, whisking after each, until the mixture is completely smooth without lumps.
- Incorporate Sugar and Eggs: Whisk the granulated sugar into the melted butter and chocolate mixture until fully combined. Then add the eggs and vanilla extract, whisking thoroughly. The batter will appear light brown and slightly dull in color.
- Add Dry Ingredients and Remaining Chocolate: Sift in the cocoa powder, all-purpose flour, and salt. Add the remaining 2 ounces (57g) of chopped chocolate along with the optional chocolate chips. Fold all ingredients gently using a silicone spatula or wooden spoon until a thick, fudgy batter forms.
- Spread Batter and Bake: Evenly spread the thick batter into the prepared pan. Place it in the preheated oven and bake for about 30 minutes. Begin testing for doneness by inserting a toothpick into the center—if it comes out with wet batter, continue baking and check every 2 minutes. The brownies are done when the toothpick shows only a few moist crumbs, typically around 31-32 minutes.
- Cool and Serve: Remove the brownies from the oven and cool completely on a wire rack while still in the pan. Once cooled, use the foil or parchment overhang to lift the entire slab from the pan and cut into 18 large squares.
- Storage: Store leftover brownies covered at room temperature for up to one week or freeze for up to three months (thaw in the refrigerator overnight before serving).
Notes
- Make Ahead: Brownies freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for best texture.
- Special Tools: Use a 9×13-inch metal or glass baking pan for best results, plus a whisk, silicone spatula or wooden spoon, and wire cooling rack.
- Chocolate Bars: Use good-quality semi-sweet chocolate bars sold in 4-ounce portions; 2 ounces are melted and 2 ounces chopped to fold into the batter. Recommended brands include Ghirardelli, Baker’s, or Lindt.
- Sugar Variations: Try substituting 1/2 cup (100g) light brown sugar with 1 1/2 cups (300g) granulated sugar for a slightly richer taste.
- Cocoa Powder: Natural or dutch-process cocoa powder can be used; dutch-process provides a smoother flavor preferred by many.
Nutrition
- Serving Size: 1 large brownie (approx. 1/18th of recipe)
- Calories: 310
- Sugar: 32g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
