Description
These Seriously Fudgy Homemade Brownies deliver a rich, dense, and intensely chocolatey experience with a shiny crackly top and melt-in-your-mouth center. Made with a combination of melted semi-sweet chocolate, cocoa powder, and chocolate chips, these brownies are the ultimate indulgence perfect for any chocolate lover.
Ingredients
Scale
Chocolate Mixture
- 3/4 cup unsalted butter (12 Tbsp; 170g), sliced into 12 Tbsp-size pieces
- 4 ounces semi-sweet chocolate bar (113g), coarsely chopped and divided
Batter
- 1 and 2/3 cups granulated sugar (333g)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened natural or Dutch-process cocoa powder (84g)
- 1 cup all-purpose flour (125g), spooned & leveled
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to easily lift out the brownies once baked.
- Melt Butter and Chocolate: In a small microwave-safe bowl or liquid measuring cup, combine the butter and half of the chopped chocolate (2 oz/56g). Melt the mixture in 30-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
- Mix Sugar and Eggs: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the granulated sugar and eggs on medium-high speed until the sugar dissolves and the mixture becomes pale and ribbon-like, about 3 minutes.
- Combine Butter-Chocolate Mixture with Eggs: Pour the warm melted butter and chocolate blend into the sugar and eggs mixture. Add the vanilla extract and blend well by beating or whisking.
- Add Dry Ingredients: Sift the cocoa powder, flour, and salt into the wet batter using a fine-mesh sieve. Mix on low speed or whisk gently until just combined.
- Fold in Remaining Chocolate: Gently fold in the remaining chopped chocolate (2 oz/57g) and the semi-sweet chocolate chips. The batter will be very thick.
- Spread Batter and Bake: Spread the thick batter evenly into the prepared baking pan using a spatula. Bake for 30 minutes, checking doneness by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but no wet batter.
- Cool and Cut: Remove the pan from the oven and place it on a cooling rack to cool completely. Once cooled, use the parchment overhang to lift the brownies out of the pan. Cut into 16 squares with a sharp knife.
- Store Leftovers: Keep leftover brownies covered at room temperature for up to 1 week.
Notes
- This recipe was updated slightly since its original 2016 publication for improved texture and taste.
- For best results, let the melted chocolate and butter mixture cool slightly before combining with eggs to avoid cooking the eggs.
- A small offset spatula helps to spread the thick batter evenly in the pan.
- Under-baking slightly ensures fudgy brownies as they continue to set while cooling.
- Use parchment paper with overhang for easy removal and clean cutting.
Nutrition
- Serving Size: 1 brownie (approx. 1/16th of batch)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
