The Best Fudgy Brownie
Discover the best fudgy brownie recipe! Easy to make from scratch with simple ingredients like cocoa powder and melted butter for an intensely chocolatey flavor, moist center, and gorgeous shiny, crinkly tops. Better than any boxed mix!
Ingredients
- 10 tablespoons unsalted butter (145g)
- 1 ¼ cups granulated sugar (250g)
- ¾ cup unsweetened cocoa powder, spooned and leveled (plus 2 tablespoons (75g))
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt (omit if using salted butter)
- 2 large cold eggs
- ½ cup all-purpose flour, spooned and leveled (65g)
- ⅔ cup chopped walnuts, pecans, or chocolate chips (optional) (80g)
Instructions
- Preheat & Prep: Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides.
- Melt Butter: Add butter to a medium saucepan. Place over medium-low heat and cook until butter melts completely, then turn off the heat. Do not let it brown.
- Combine Hot Ingredients: While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended. The batter will look gritty.
- Cool Slightly: Set the saucepan aside to cool until the mixture is warm, not hot, about 5 to 10 minutes.
- Add Eggs: Add the cold eggs, one at a time, stirring vigorously with a whisk or spoon after each egg until the batter looks thick, smooth, and well blended.
- Add Flour: Add the flour. Use a wooden spoon or spatula and beat the flour into the batter for 40 to 50 strokes, or until it is very thick and pulls away from the sides of the saucepan.
- Stir in Optional Add-ins: Gently stir in nuts or chocolate chips if using.
- Spread & Bake: Spread the thick brownie batter evenly in the prepared pan. Bake for 20 to 30 minutes, or until the edges look dry and the middle is slightly underbaked. A toothpick inserted into the center should emerge with moist crumbs or a little wet batter.
- Cool Completely: This is essential. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 squares. This helps them set to the perfect fudgy consistency.
Notes
- Cocoa Choice: Use natural cocoa for a rich, classic chocolate flavor or Dutch-processed for a milder, darker brownie.
- Don’t Overbake: For the fudgiest texture, err on the side of slightly underbaking. Brownies continue to set as they cool.
- Cooling is Key: Do not skip the complete cooling step. It’s crucial for texture and easy slicing.
- Slicing: For extra clean slices, chill cooled brownies for 1-2 hours before cutting with a hot, clean knife.
- Storage: Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.