Rich Fudgy Chocolate Brownies (Print version)

Rich, fudgy chocolate squares with a crisp top and gooey center, ideal for chocolate enthusiasts.

# Ingredient List:

→ 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 9×9-inch baking pan with parchment paper or grease lightly.
02 - Whisk together all-purpose flour, cocoa powder, salt, and baking powder in a medium bowl.
03 - In a large bowl, blend melted butter and granulated sugar by whisking until smooth.
04 - Add eggs one at a time into the butter-sugar mixture, whisking well after each addition, then stir in vanilla extract.
05 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
06 - Fold in the semi-sweet chocolate chips or chopped chocolate evenly.
07 - Pour batter into the prepared pan and smooth the surface.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
09 - Allow brownies to cool completely in the pan before cutting into 16 squares.

# Expert Advice:

01 -
  • They come together in one bowl with ingredients you probably already have, no fancy equipment or trips to specialty stores.
  • The texture is that perfect balance: crisp on top, fudgy in the middle, with pockets of melted chocolate in every bite.
  • They taste like the kind of brownies you'd pay too much for at a bakery, but you made them in under an hour.
02 -
  • Don't overbake them, even if the center looks slightly underdone, because they firm up as they cool and you want that fudgy texture.
  • Let the melted butter cool for a few minutes before adding the eggs, or you'll end up with scrambled bits instead of a smooth batter.
  • Use parchment paper with overhang so you can lift the whole block out and get perfect square cuts without wrestling with the pan.
03 -
  • Line the pan with parchment in both directions so you can lift the entire block out and slice on a cutting board for bakery-level presentation.
  • Add a handful of chocolate chips on top of the batter right before baking for a glossy, photo-ready finish.
  • If you want them extra decadent, underbake by two minutes and serve them barely warm, the centers will be molten and irresistible.

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