Classic Fudgy Brownies
User Reviews
5
Classic Fudgy Brownies
Description
This recipe produces Classic Fudgy Brownies with a base of melted butter and semisweet chocolate mixed with both light brown and granulated sugars for sweetness and moisture. Eggs and vanilla provide structure and flavor, while cocoa powder intensifies the chocolate taste. A touch of espresso powder enhances the richness without overt coffee flavor. The flour and salt are incorporated carefully to achieve a tender but dense crumb. Chopped dark chocolate is folded in for occasional melty bits amidst the fudgy texture.
Baked in a parchment-lined 8x8-inch pan, the brownies develop a slightly crisp top crust over a moist, dense center. Baking times vary depending on ovens and pans, so checking a few minutes before the minimum time is recommended to avoid overbaking and achieve the desired fudginess. The brownies are ideal served on their own or alongside a scoop of ice cream.
The recipe benefits from resting after baking, allowing flavors to develop and texture to set. The use of parchment paper aids easy removal from the pan, facilitating neat slicing and serving.
Oven temperatures and pan materials affect baking time; metal pans bake faster than glass.Check brownies a few minutes before minimum bake time to prevent overbaking.Use the parchment sling for easy removal and cleaner slices.
Ingredients
- 3/4 cup butter unsalted
- 4 oz semisweet chocolate chopped, or bittersweet, bar
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 large egg at room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp espresso powder optional but recommended
- 1/2 cup chopped dark chocolate (or your favorite chocolate)
Instructions
- Preheat oven to 350°F and lightly spray an 8x8” baking dish with nonstick spray. Trim a piece of parchment so it covers the bottom of the dish, but is long so it goes up and over the sides of the dish. This creates a “sling”, and will help you remove the brownies from the pan very easily.
- In a large saucepan, add butter and melt over MED heat. Add 4 oz chopped chocolate and melt. Turn off the burner and remove pan. Whisk in brown sugar and granulated sugar, until smooth and creamy.
- Add in eggs, one at a time, making sure to whisk well after each addition. Add vanilla and stir until combined.
- At this point, you might want to switch to a rubber spatula. Add cocoa powder, flour, salt, and espresso powder, stirring until JUST combined and no flour or cocoa powder streaks remain. Gently stir in the chopped dark chocolate.
- Pour batter into prepared baking pan, using the rubber spatula to scrape all the batter out of the saucepan. Bake for 35-45 minutes, or until center is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let pan cool on wire rack before trying to slice. Then slice into squares and enjoy!
Notes
- Baking times vary due to oven differences and pan types; adjust accordingly.
- Metal pans usually bake brownies quicker than glass pans.
- Check brownies slightly early to avoid overbaking and maintain fudgy texture.
- Use parchment paper sling to lift brownies out of the pan easily for neat cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 165mg | 7% |
| Potassium | 305mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 574IU | 11% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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