Basic Fudge Brownies
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
24 Brownies
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Calories
278 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Basic Fudge Brownies
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Rich, chewy, fudgy, and loaded with chocolate; these basic brownies are the simplest ever! One pot and a few simple ingredients is all you need PLUS a Lunch Lady Brownie frosting option.
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Ingredients
BROWNIES
- 1 cup butter salted, real, no blends
- 2 cups sugar I use natural cane sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup cocoa powder regular or dark, I used 1/3 cup of each
- 1 cup flour all-purpose, unbleached
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips mix it up, this time I used 60% cacao bittersweet & milk chocolate chips
- powdered sugar for dusting optional
FROSTING (Optional)
- 7 tablespoons butter salted or unsalted
- 3 tablespoons cocoa powder rounded tablespoons
- 3-4 tablespoons milk or cream
- 1 teaspoon vanilla
- 2 cups powdered sugar
- pinch salt
- Maldon or other flaky sea salt optional, for sprinkling on top
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Instructions
- BROWNIES
- Preheat oven to 350° and line a 9x13 inch pan with parchment paper, then spray with oil or just spray pan with oil.
- Melt butter in medium saucepan, remove from heat, whisk in sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition. Gently stir in chocolate chips.
- Pour into prepared pan and bake for 25-30 minutes. DO NOT OVERBAKE. Brownies will settle as they cool. Edges should just start pulling away from sides of pan and the center should no longer be glossy. Cool completely in pan on cooling rack.
- If frosting, frosting may be poured over hot brownies or cooled, the frosting spreads a bit easier over warm brownies, cool completely before cutting.
- Once cooled, I find it easiest to freeze (up to several weeks if properly wrapped). When ready to cut, remove from freezer, let sit 20 minutes then cut brownies, they are a bit easier to handle when slightly frozen.
- FROSTING
- Melt butter in small saucepan. Stir in cocoa powder, then remove from heat. Whisk in powdered sugar, milk, vanilla and pinch of salt.
- Once smooth, pour over warm or cooled brownies and let cool completely. Cut into 2" squares.
- I find it easier to refrigerate or freeze for 20-30 minutes before cutting so the frosting cuts smoothly. Store in airtight container in refrigerator for 1 week or freeze individual squares for lunch box or quick snacks.
Equipments used:
Notes
- Store on counter 2-3 days in airtight container or fridge up to one week. Wrap well and freeze up to 3 months. (pssst, they'll never last that long).
Nutrition Information
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Serving
1serving
Calories
278kcal
(14%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
61mg
(20%)
Sodium
163mg
(7%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
403IU
(8%)
Vitamin C
0.05mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Brownies
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 278kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 163mg | 7% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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