Imagine sinking your teeth into a brownie so rich, so fudgy, that it instantly transports you to chocolate heaven. These Ultimate Fudgy Chocolate Brownies are not just a dessert - they're a life-changing experience that will make you forget every other brownie you've ever tasted. With a perfect balance of intense chocolate flavor and a melt-in-your-mouth texture, this recipe is about to become your new obsession. Get ready to become the star baker in your circle and create brownies that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium microwave-safe bowl, melt the unsalted butter in 30-second intervals, stirring between each interval until completely smooth and melted.
- Add granulated sugar to the melted butter and whisk vigorously until well combined and slightly lightened in color, about 1-2 minutes.
- Crack the eggs into the butter-sugar mixture one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Sift together cocoa powder, all-purpose flour, salt, and baking powder directly into the wet ingredients to prevent lumps.
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Be careful not to overmix.
- Fold in half of the chocolate chips into the batter, reserving the remaining chips for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven for 23-25 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes. Use the parchment paper overhang to lift the brownies out and transfer to a wire rack.
- Allow brownies to cool completely before cutting into 16 equal squares. For the cleanest cuts, use a sharp knife and wipe between each cut.
Tips
- Use room temperature eggs for better ingredient integration and a smoother batter.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- Use high-quality cocoa powder and chocolate chips for the most intense chocolate flavor.
- Line your pan with parchment paper for easy removal and clean cutting.
- For extra fudgy brownies, slightly underbake them - a few moist crumbs on the toothpick are perfect.
- Let brownies cool completely before cutting to ensure clean, neat squares.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
