Fudgy Brownies
Fudgy Brownies rely on melted chocolate and a higher fat-to-flour ratio to produce a dense, chewy bar with an intense chocolate flavor and a glossy top. A short baking time — around 25 minutes — keeps the center moist rather than cakey. Let them cool completely in the pan before cutting for the cleanest slices.
Equipment
- Mixing Bowls
- Whisk
- 8x8-inch baking pan
- Parchment Paper
- Oven
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour sifted
- ½ cup unsweetened cocoa powder preferably Dutch-processed
- ¼ teaspoon salt
- 1 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing it to hang over the sides for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until the mixture is smooth and shiny.
- Add the vanilla extract to the butter mixture. Mix in the eggs, one at a time, whisking well after each addition until the mixture is thick and glossy.
- Gently fold in the sifted all-purpose flour, cocoa powder, and salt. Stir until just combined and the batter is thick and smooth, avoiding overmixing to ensure fudginess.
- If desired, gently fold in the chopped nuts to incorporate evenly throughout the batter.
- Pour the brownie mixture into the prepared baking pan, spreading it evenly. For a glossy top, smooth the surface with a spatula.
- Bake for 25-30 minutes, or until the edges are set and the center has just a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. For clean slices, chill the brownies in the refrigerator for an additional 30 minutes before cutting.
Notes
Lori’s Tips:
- Enhance Flavor: For a richer taste, add a tablespoon of espresso powder to intensify the chocolate flavor.
- Dietary Adaptations: Replace the all-purpose flour with a gluten-free flour blend suitable for baking to make these brownies gluten-free.
- Melting Chocolate: If you prefer a darker chocolate flavor, replace some of the butter with an equal amount of melted bittersweet chocolate.
- Texture: For a chewier texture, try substituting half of the granulated sugar with brown sugar.
Nutrition
Calories: 399kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 76mgPotassium: 137mgFiber: 2gSugar: 34gVitamin A: 565IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg
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