Description
These Seriously Fudgy Homemade Brownies offer an ultra-rich, dense, and chocolatey experience that’s perfect for any chocoholic. Made with a blend of unsweetened cocoa powder, melted chocolate bars, and optional chocolate chips, these brownies are chewy and moist with a slightly crackly top. Perfect for baking enthusiasts seeking a straightforward recipe that yields consistently delicious, bakery-quality brownies.
Ingredients
Scale
Main Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
- 2 cups (400g) granulated sugar*
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan or line it with aluminum foil or parchment paper, leaving an overhang on the sides to easily lift out the brownies after baking. Set the pan aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the chopped chocolate. Microwave in 30-second increments, whisking after each, until completely smooth and melted.
- Combine Sugar, Eggs, and Vanilla: Whisk the sugar into the melted butter and chocolate mixture until fully combined. Then whisk in the eggs and vanilla extract. The batter will turn light brown and have a slightly dull appearance.
- Add Dry Ingredients and Remaining Chocolate: Sift in the cocoa powder, fold in the flour and salt along with the remaining 2 ounces (57g) of chopped chocolate and optional chocolate chips. Use a silicone spatula or wooden spoon to fold gently until combined, resulting in a very thick batter.
- Spread Batter and Bake: Evenly spread the thick batter into your prepared pan. Bake in the preheated oven for 30 minutes. Check doneness by inserting a toothpick into the center; if it comes out with wet batter, continue baking, checking every 2 minutes until toothpick shows only moist crumbs (typically 31–32 minutes total).
- Cool and Serve: Remove the brownies from the oven and cool completely in the pan on a wire rack. Once cooled, lift them out using the foil or parchment overhang and cut into 18 large squares. Store any leftovers covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools: 9×13-inch baking pan (metal or glass), microwave-safe mixing bowl, whisk, silicone spatula or wooden spoon, cooling rack.
- Chocolate Bars: Use standard 4-ounce bars. Half is melted with butter, half chopped and folded into batter for texture. Recommended brands include Ghirardelli, Baker’s, or Lindt.
- Sugar Variations: For a richer flavor, try 1/2 cup (100g) light brown sugar combined with 1 and 1/2 cups (300g) granulated sugar instead of 2 cups of granulated sugar alone.
- Cocoa Powder: Both natural and dutch-process cocoa powders work well, though dutch-process offers a smoother, less bitter flavor.
Nutrition
- Serving Size: 1 brownie (based on 18 servings)
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg
