Chewy, fudgy brownies that are absolutely AMAZING!
Fudgy Chocolate Brownies
Yields: 16 Brownies
Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
- 4 oz. unsalted butter (1 stick)
- 8 oz. granulated sugar (approximately 1 cup)
- 2 oz. semi-sweet chocolate baking bar, finely chopped
- 4 oz. eggs (2 large eggs), room temperature
- 1 tsp vanilla extract
- 2 oz. all-purpose flour (approximately ½ cup)
- 0.85 oz. natural unsweetened cocoa powder (approximately ¼ cup)
- ¼ tsp salt
- ½ tsp baking powder
- 3 oz. semi-sweet chocolate chips (approximately ½ cup)
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare an 8×8 inch square pan: Lightly grease the bottom with nonstick spray or softened butter or line the bottom with parchment paper (leaving extra over the edge for easy brownie removal).
- Place butter and sugar in a saucepan and bring to a boil over medium heat, whisking occasionally. Let boil for 1 min.
- Remove from the heat and stir in the finely chopped baking bar and vanilla extract.
- Let cool slightly for 3-5 minutes.
- Add the eggs and lightly whisk.
- Add the dry ingredients (cocoa powder, salt, baking powder, flour) and chocolate chips.
- Stir until just combined, being careful not to overmix.
- Pour the mixture into the prepared pan.
- Bake for 28-30 minutes or until a toothpick inserted in the middle comes out mostly clean.
- Once done, place the pan on a wire rack to cool completely.
- If desired, cut into squares. Store brownies tightly sealed at room temperature for one week.
The best part about these brownies? They can be made in one bowl! I’m always a huge fan of recipes that involve little cleanup 🙂
The ingredients for today are the usual brownie suspects: vanilla extract, eggs, butter, flour, salt, baking powder, sugar, semi-sweet baking bar, cocoa powder, and as if there wasn’t enough chocolate… semi-sweet chocolate chips.
Place the butter and sugar into a large saucepan over medium heat. Bring this to a boil and boil for 1 minute. I found that cooking the butter and sugar together was the only way I could get a nice crackly top on the brownies.
Remove this from the heat and stir in the finely chopped chocolate and vanilla extract. I love using baking bars because they melt easier than chocolate chips and are made of higher quality chocolate.
Let this mixture cool slightly for a few minutes. Add the eggs and lightly whisk to combine.
Then add the dry ingredients and chocolate chips.
Stir until the mixture is just combined.
Pour this wonderful mixture into a prepared 8×8 inch pan. Usually I just spray the bottom with nonstick spray, but you can also line the bottom with parchment paper. Then you can easily remove all the brownies to slice and serve.
After 28-30 minutes in a 350 degree oven, the brownies will go from this…
This is the most difficult part… letting the brownies cool. #thestruggleisreal
Once cool, cut into squares and store tightly sealed at room temperature for up to a week.
Just look at all this fudgy chocolately goodness:
I hope you enjoy this lovely recipe!