Fudgy Homemade Brownies
The search for the best brownie recipe is over– these homemade brownies are rich, chewy, and ultra-fudgy. After just one bite, you'll know why these brownies disappear so quickly from the dessert table. The best part: made in just 1 bowl!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 9 or 12 brownies
- Category: Dessert
- Method: Oven
Ingredients
Units
- 4 ounce semi-sweet baking chocolate bar, coarsely chopped and divided
- 10 Tablespoons unsalted butter
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- optional add-ins: 1 cup nuts, chocolate chips etc.
Instructions
- Preheat the oven to 350ºF and line a 8x8-inch baking pan with parchment paper or aluminum foil, leaving a slight overhang on the sides to lift the baked brownies out (making cutting much easier!) Set aside.
- In a large microwave-safe bowl, combine the butter and half (2 ounces) of the chopped chocolate. Melt in 30 second increments, stirring after each, until completely smooth. Whisk in the sugar until combined and no sugar lumps remain. Then, whisk in the eggs, egg yolk and vanilla until completely combined and the batter is light brown.
- Add the flour, cocoa powder and salt, and fold together until almost combined (some flour and cocoa powder should be visible) using a silicone spatula or wooden spoon. Then, add the remaining (2 ounces) chopped chocolate (and optional add-ins) and fold together until combined– be careful to not overmix. The batter will be very thick. Spread evenly into the prepared pan.
- Bake for 20 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the brownies. If it comes out with wet batter, the brownies are not done. If there is a few moist crumbs, the brownies are done. Keep checking every minute until you have moist crumbs. These brownies take 22-23 minutes.
- Remove the brownies from the oven and place the baking pan on a wire rack to cool completely before cutting.
- To cut, lift the brownies using the parchment paper or aluminum overhang. Slice using a very sharp knife into 9 regular or 12 smaller squares. Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: The baked brownies will stay fresh at room temperature for up to 1 week in an airtight bag or container.
- Freezing Instructions: These brownies can be frozen up to 3 months in a freezer-safe bag or container. You can freeze before or after cutting into bars– if freezing bars I recommend lining parchment paper between layers. You can even wrap individual bars in plastic wrap for individual servings. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Chocolate: Most baking chocolate comes in 4 ounce bars. To prevent the need of weighing the chocolate, break the bar in half and coarsely chop each half separately as 2 ounces will be melted with the butter and the remaining 2 ounces folded into the brownie batter.
- Sugar: Instead of half each sugar, you can also use all granulated sugar or all brown sugar instead.
- For Neatly Cut Brownies: If you need (or prefer) neatly cut squares, use this trick. Run a very sharp knife under hot water for a few seconds before slicing. Lift the knife straight UP after each cut (do not pull), whipping the knife clean and running under hot water between each cut.
Find it online: https://runlifteatrepeat.com/fudgy-homemade-brownies/
