Is there anything more satisfying than biting into a thick, ultra-fudgy brownie with that signature crackly top? 🤎 These brownies are intensely chocolatey, perfectly chewy at the edges, and gooey in the center—basically, everything a brownie should be.
Whether you’re baking for a birthday, potluck, or just because it’s Tuesday (no shame!), this one-bowl wonder is your ticket to brownie bliss. No mixer, no fancy tools, and all pantry staples.
Looking for more chocolate favorites? Don’t miss my [Chocolate Lava Cakes] or [Double Chocolate Muffins]!
🍫 Ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
Add-ins (optional):
- 1 cup chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans
👩🍳 Instructions:
1. Preheat oven: to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, and salt.
3. Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla; beat until thick and smooth.
4. Combine: Stir dry ingredients into wet just until no streaks remain. Fold in chocolate chips and/or nuts if using.
5. Bake: Pour into pan and spread evenly. Bake 28–32 minutes, until a toothpick comes out with moist crumbs.
6. Cool & cut: Let cool in pan before lifting out and slicing into squares.
🍽️ Serving & Presentation Tips:
- Dust with powdered sugar or drizzle with melted chocolate.
- Cut into bite-sized squares for parties.
- Serve warm with vanilla ice cream and a drizzle of hot fudge.
- Wrap individually in wax paper for gifting or lunchboxes.
❓ FAQ:
Can I make these gluten-free? Yes! Use a 1:1 gluten-free flour blend.
How do I know when they’re done? Insert a toothpick—moist crumbs are perfect. Wet batter means they need more time.
Can I halve the recipe? Absolutely! Use an 8×8 or 9×9-inch pan and check for doneness around 20–22 minutes.
🔁 Storage Info:
Room Temp: Store in airtight container up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months.
Thaw/Reheat: Thaw at room temp or microwave a slice for 10–15 seconds.
Fudgy Brownies
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
Add-ins (optional):
- 1 cup chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven: to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla; beat until thick and smooth.
- Combine: Stir dry ingredients into wet just until no streaks remain. Fold in chocolate chips and/or nuts if using.
- Bake: Pour into pan and spread evenly. Bake 28–32 minutes, until a toothpick comes out with moist crumbs.
- Cool & cut: Let cool in pan before lifting out and slicing into squares.
Notes
- For extra fudgy brownies, err on the shorter end of bake time.
- Want that shiny top? Whisk butter and sugar really well.
- Store in airtight container up to 4 days, or freeze for longer!
If you’re a fan of rich, fudgy brownies with that bakery-style crackle on top—you need these in your life. Tag me when you make them and show off your brownie stacks! 🍫
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