Extra Fudgy Brownies from Scratch
A rich and dense homemade brownie recipe that delivers extra fudgy, intensely chocolaty brownies with a soft center and crisp edges. Perfect for a comforting treat made from simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted
- 6 oz (170g) bittersweet or semisweet chocolate, chopped or chips
- 1/2 cup (45g) Dutch-processed cocoa powder
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) chocolate chunks or chips
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Set aside.
- Melt the butter and chocolate together in a double boiler or microwave-safe bowl until smooth and glossy. Let cool slightly.
- In a medium bowl, whisk together the granulated sugar and eggs until pale and slightly thickened, about 2-3 minutes. Add vanilla extract and mix briefly.
- Slowly pour the melted butter and chocolate mixture into the sugar and eggs, whisking gently to combine until the batter is thick and shiny.
- Sift in the cocoa powder, all-purpose flour, and salt over the bowl. Fold gently with a spatula until just combined, being careful not to overmix.
- If using, fold in the chopped nuts or chocolate chunks.
- Pour the batter into the prepared pan and smooth the top evenly with a spatula.
- Bake for 28 to 32 minutes, checking around 27 minutes with a toothpick. It should come out with moist crumbs but not wet batter.
- Cool completely on a wire rack before lifting out using the parchment overhang and cutting into squares.
Notes
Melt butter and chocolate slowly to avoid burning. Use room temperature eggs for better batter texture. Fold dry ingredients gently to avoid overmixing and tough brownies. Let brownies cool completely before cutting for clean slices. Optional mix-ins like nuts or chocolate chunks add texture. For gluten-free, substitute all-purpose flour with almond flour; for dairy-free, use coconut oil and dairy-free chocolate.
Nutrition
- Serving Size: 1 brownie (assuming
- Calories: 210
- Fat: 12
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: brownies, fudgy brownies, chocolate dessert, homemade brownies, easy brownies, scratch brownies, chocolate treat