The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}

Name: The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 Brownies (8X8-inch pan)
Ingredients: 10 tablespoons butter; 1 ¼ cups granulated sugar; ¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process); ½ teaspoon salt; ½ teaspoon pure vanilla extract; 2 large eggs; ½ cup all-purpose flour

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
16 Brownies (8X8-inch pan)
Course
Dessert
Cuisine
American

The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

10 tablespoons butter
1 ¼ cups granulated sugar
¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
½ teaspoon salt
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour

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Instructions

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Notes

Doubling: this recipe doubles wonderfully for a 9X13-inch pan. Just keep an eye on the baking time and adjust accordingly.

Nutrition Information

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Serving 1 Brownie Calories 157kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 42mg (14%) Sodium 145mg (6%) Fiber 2g (8%) Sugar 16g (32%)