Perfect Fudgy Brownies Recipe (Print Version)
# Ingredients:
01 -
145g (10 tablespoons) of unsalted butter.
02 -
250g (1 ¼ cups) of caster sugar.
03 -
75g (3/4 cup plus 2 tablespoons) unsweetened cocoa powder, gently spooned and leveled.
04 -
1 teaspoon of pure vanilla flavoring.
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A pinch (1/4 teaspoon) of fine sea salt.
06 -
Two large eggs, straight from the fridge.
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65g (1/2 cup) of all-purpose flour, measured and leveled.
08 -
80g (2/3 cup) of chopped pecans, chocolate chunks, or walnuts, optional.
# Instructions:
01 -
Set an oven rack in the center and preheat to 162°C (325°F). Use parchment or foil to line an 8-inch square pan, leaving an overhang for lifting later.
02 -
Heat the butter in a medium-sized pot over low-medium heat until it melts entirely. Once melted, remove it from the heat so it doesn't brown.
03 -
While the butter is still warm but not super hot, stir in the sugar, cocoa powder, vanilla, and salt. Blend it until smooth, but don't worry if it looks a bit grainy.
04 -
Set the mix aside to cool until it's comfortably warm, about 5-10 minutes. It shouldn't feel too hot to the touch.
05 -
Crack in one cold egg at a time, stirring quickly after each addition. The batter will start becoming thick and smooth.
06 -
Gradually mix in the flour, beating the batter about 40-50 strokes with a wooden spoon or spatula. The batter should pull slightly away from the pot walls.
07 -
If you picked any mix-ins like nuts or chocolate chunks, gently fold them in now.
08 -
Pour the dense batter into the lined pan and spread it out evenly. Take your time, as it’ll be thick. A spatula helps with smoothing the top.
09 -
Pop the pan into the oven and bake for 20-30 minutes. The edges should look done, but the middle will still seem slightly gooey. A toothpick test should pull out a bit sticky.
10 -
Leave the brownies in the pan to cool down entirely. This’ll help them firm up before removing.
11 -
For a cleaner cut, put the brownies in the fridge for about 1-2 hours. Then, slice them into 16 squares using a sharp knife.
# Notes:
01 -
Keep the brownies in a sealed container at room temperature for up to 2-3 days, or refrigerate them for 2 weeks. They also freeze well for up to 3 months.
02 -
Metal pans (8-inch square) work best, as glass or ceramic can change baking times.
03 -
To make more, double the recipe for a 9x13-inch pan. The brownies will be just a bit thicker.
04 -
Try using Dutch cocoa for a smoother flavor, or go with natural cocoa if you prefer a stronger chocolatey kick.