The Best Fudgy Brownies
• 8×8-inch (metal preferred)
• Bake at 350°F (175°C)
Ingredients
Wet
• ½ cup (1 stick / 113g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs (room temp if possible)
• 1 tsp vanilla extract
Dry
• ½ cup (60g) all-purpose flour
• ⅓ cup (35g) unsweetened cocoa powder
• ¼ tsp salt
• ½ cup (85g) chocolate chips or chopped chocolate (optional, but makes it richer)
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Instructions
1. Prep pan: Grease an 8×8 pan or line with parchment (best for easy lifting).
2. Melt butter: In a medium bowl, melt butter (microwave ~30–45 sec).
3. Mix sugar: Stir in sugar until glossy and slightly thick.
4. Add eggs + vanilla: Mix eggs in one at a time, stirring well after each (this helps make that shiny brownie top).
5. Add dry ingredients: Add flour, cocoa powder, and salt. Stir just until no dry streaks.
6. Fold in chocolate (optional).
7. Bake: Pour into pan and bake 22–28 minutes.
• Start checking at 22 minutes.
• A toothpick should come out with moist crumbs, not wet batter.
8. Cool: Let cool at least 20–30 minutes before cutting (hardest part, but worth it).
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✅ Quick Tips for “Perfect” Brownies
• Metal pan = better chewy edges and even baking.
• Don’t overbake: brownies keep cooking as they cool.
• Want extra fudgy? Pull them when the center still looks slightly soft.
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Easy Variations
Cakey brownies: add 1 extra tablespoon flour and bake a couple minutes longer
Extra fudgy: swap 2 tbsp flour for 2 tbsp cocoa, or add 1 tbsp oil
Walnut version: add ½ cup chopped walnuts