Description
These Seriously Fudgy Homemade Brownies are rich, chocolatey, and incredibly moist, featuring a perfect blend of melted and chopped chocolate for maximum fudginess. Quick to prepare and baked to perfection, they make the ultimate indulgent treat for chocolate lovers.
Ingredients
Scale
Chocolate Mixture
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided
Dry Ingredients
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
Wet Ingredients
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Optional
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×13-inch pan or line it with aluminum foil or parchment paper, leaving an overhang for easy brownie removal. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and half of the chopped chocolate (2 ounces/57g). Melt in 30-second increments, whisking between each, until completely smooth.
- Mix Sugar and Eggs: Whisk in the granulated sugar until fully combined. Then whisk in the eggs and vanilla extract. The batter will appear light brown and slightly dull.
- Add Dry Ingredients and Remaining Chocolate: Fold in the cocoa powder, flour, salt, remaining chopped chocolate (2 ounces/57g), and optional chocolate chips using a silicone spatula or wooden spoon. The batter will be very thick.
- Spread Batter: Evenly spread the batter into the prepared pan, smoothing the top.
- Bake: Bake for 30 minutes, then test doneness with a toothpick inserted in the center. If it comes out with wet batter, continue baking, checking every 2 minutes until only a few moist crumbs remain (usually 31–32 minutes total).
- Cool and Serve: Remove from oven and let cool completely on a wire rack before lifting out and cutting into squares.
- Store Leftovers: Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Use a 9×13-inch metal or glass baking pan for best results.
- Chocolate bars sold in 4-ounce portions: melt 2 ounces and fold 2 ounces chopped into the batter along with chocolate chips.
- Consider substituting part of the granulated sugar with light brown sugar (1/2 cup brown, 1 1/2 cups granulated) for a deeper flavor.
- Both natural and dutch-process cocoa powder work; dutch-process offers a smoother taste.
Nutrition
- Serving Size: 1 large brownie
- Calories: 280
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
