Rich fudgy chocolate brownies (Printable)

Rich, fudgy chocolate squares with crisp tops and gooey centers, ideal for a decadent sweet treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon baking powder

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 3 large eggs
08 - 2 teaspoons vanilla extract

→ Chocolate

09 - 1 cup semi-sweet chocolate chips or chopped chocolate

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper or grease it lightly.
02 - Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl.
03 - In a large bowl, blend melted butter and granulated sugar thoroughly using a whisk.
04 - Add eggs one at a time to the butter-sugar mixture, whisking well after each addition, then stir in vanilla extract.
05 - Fold dry ingredient mixture gently into the wet ingredients until just combined; avoid overmixing.
06 - Fold in semi-sweet chocolate chips or chopped chocolate evenly throughout the batter.
07 - Pour batter into the prepared baking pan and smooth the surface with a spatula.
08 - Bake for 28 to 32 minutes until a toothpick inserted near the center emerges with a few moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into 16 squares.

# Expert Hacks:

01 -
  • They come together in one bowl with no mixer, so cleanup is minimal and the process is quick.
  • The texture hits that perfect balance between cakey edges and a gooey center that stays soft for days.
  • You can customize them with nuts, swirls, or extra chocolate without changing the basic method.
02 -
  • Don't overbake them or the fudgy center disappears—pull them out when a toothpick has a few moist crumbs clinging to it.
  • Let the brownies cool fully before slicing, or they'll crumble and stick to the knife no matter how sharp it is.
03 -
  • Add a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor without making them taste like coffee.
  • Line the pan so the parchment hangs over two sides, creating handles that let you lift the whole block out before slicing.

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