Ultimate Fudgy Chocolate Brownies

Instructions

Prepare the Pan

1. Preheat your oven to 325°F (163°C).
2. Line a 9×13 inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides for easy removal.
3. Lightly grease the foil or parchment with butter or cooking spray.

Make the Brownie Batter

4. In a medium saucepan over low heat, melt the butter completely.
5. Remove from heat and stir in the sugar until well combined.
6. Add the cocoa powder and salt, stirring vigorously until the mixture is smooth and glossy. It will be thick.
7. Let the mixture cool for about 5 minutes (it should be warm but not hot).
8. Stir in the vanilla extract.
9. Add the eggs one at a time, beating vigorously with a wooden spoon or whisk after each addition. The batter should look thick, shiny, and well-blended.
10. Add the flour and stir until just combined – do not overmix. Stop when you no longer see flour streaks.
11. If using, fold in the chocolate chips.

Bake the Brownies

12. Pour the batter into your prepared pan and spread it evenly with a spatula.
13. Bake for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter, but not completely clean either).
14. Do not overbake! The center should still look slightly underdone when you remove them from the oven. They will continue to set as they cool.
15. Remove from the oven and place on a wire rack.

Add Optional Chocolate Topping

16. If desired, immediately sprinkle chocolate chips over the hot brownies.
17. Let them sit for 2-3 minutes to soften, then use an offset spatula to spread the melted chocolate evenly over the top.
18. Sprinkle with flaky sea salt if desired.

Cool and Cut

19. Let the brownies cool completely in the pan for at least 2 hours, or refrigerate for 1 hour for cleaner cuts.
20. Use the foil overhang to lift the entire brownie block out of the pan onto a cutting board.
21. Use a large, sharp knife to cut into squares. For the cleanest cuts, wipe the knife clean between each cut.
22. For perfectly even squares, use a ruler to mark your cuts first.

Tips for Perfect Brownies

Texture Secrets:

• Using cold eggs helps create that signature crackly top
• Don’t overbake – slightly underdone brownies = fudgy perfection
• Vigorous stirring after adding eggs creates that shiny, crackly crust
• Using Dutch-process cocoa gives a deeper, richer chocolate flavor

Cutting Tips:

• Cold brownies cut much cleaner than warm ones
• Use a plastic knife for the cleanest cuts (it won’t stick as much)
• Dip knife in hot water, wipe dry, then cut for clean edges
• Cut into smaller squares for richer, more intense servings

Cocoa Powder Choice:

• Dutch-process cocoa: Darker color, smoother, less acidic flavor
• Natural cocoa: Lighter color, more intense chocolate taste, slightly acidic
• Either works, but Dutch-process gives the darkest, fudgiest brownies

Make It Your Own:

• Add ½ cup chopped walnuts or pecans for nutty brownies
• Swirl in ¼ cup peanut butter or Nutella before baking
• Mix in 1 teaspoon instant espresso powder for mocha brownies
• Add ½ teaspoon peppermint extract for mint chocolate brownies
• Sprinkle with crushed cookies, pretzels, or candy on top

Storage: Store brownies in an airtight container at room temperature for up to 4 days, refrigerated for up to 1 week, or frozen for up to 3 months. For freezing, wrap individual brownies in plastic wrap, then place in a freezer bag.

Serving Suggestions: Serve these brownies plain, with a scoop of vanilla ice cream, topped with whipped cream, or dusted with powdered sugar. They’re also incredible warmed for 10-15 seconds in the microwave!

Yield

Makes 24 brownies (depending on how you cut them)

Why This Recipe Works

The combination of melted butter (not oil) and the specific ratio of cocoa to flour creates an incredibly fudgy texture without being cakey. The technique of adding cold eggs to warm chocolate mixture and beating vigorously creates that coveted shiny, crackly top. The slightly underbaked center ensures maximum fudginess, while cooling completely allows the texture to set perfectly.

These brownies are dangerously addictive with their intense chocolate flavor and fudgy, almost truffle-like texture. One bite and you’ll understand why they’re the ultimate chocolate indulgence!