The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}
User Reviews
4.6
The Best Fudgy Brownies {Think: Homemade Brownies Like The Boxed Mix!}
Description
The Best Fudgy Brownies begin by melting butter with sugar, cocoa powder, and salt, then cooling before adding vanilla and eggs. After incorporating all ingredients, including flour beaten into the batter vigorously for structure, the thick batter is spread in a lined 8×8-inch pan. Baking at 325°F ensures the interior remains moist with a chewy, fudgy consistency.
These brownies are distinguished by their shiny, firm crust and dense texture that resists dryness. Using pure cocoa powder and simple ingredients highlights the chocolate flavor without added complexity.
Once cooled, they can be cut and served as a rich dessert or snack. The recipe easily doubles for larger pans but watch the baking time accordingly to avoid overbaking.
Monitor baking time carefully especially if doubling, as thicker layers require adjustment. The parchment liner helps lift the brownies out cleanly.
Ingredients
- 10 tablespoons butter
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder natural or Dutch-process, 2 tablespoons
- ½ teaspoon salt
- ½ teaspoon vanilla extract pure
- 2 large egg
- ½ cup all-purpose flour
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 the recipe works well for a 9x13-inch pan; adjust baking time accordingly.
- Use parchment paper or foil with overhang for easy removal from the pan.
- Bake at 325°F to maintain fudgy texture without drying out the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Brownies (8X8-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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