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–+ servings

The Best Fudgy Brownies

These brownies are fudgy, easy to make, and incredibly delicious, using cocoa powder for the richest flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Calories: 158
Ingredients Method Nutrition Notes

Ingredients
  

  • 10 tablespoons unsalted butter (142 g)
  • 1 ¼ cups granulated sugar (250 g)
  • ¾ cup plus 2 tablespoons unsweetened cocoa powder, spooned and leveled (75 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 2 large cold eggs
  • ½ cup all-purpose flour, spooned and leveled (65 g)
  • ⅔ cup chopped walnuts, pecans, or chocolate chips, optional (80 g)

Method
 

  1. Preheat the oven to 325°F (162°C) and prepare an 8-inch square baking pan by lining it with parchment paper or aluminum foil, leaving an overhang.
  2. Melt the butter in a medium saucepan over medium-low heat until completely melted, then turn off the heat.
  3. While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt until well blended.
  4. Allow the mixture to cool slightly until it is warm but not hot, about 5 to 10 minutes.
  5. Add the cold eggs one at a time, stirring vigorously after each addition.
  6. Once the batter looks thick and well blended, add the flour and beat until it is very thick and pulls away from the sides of the bowl.
  7. If using, stir in the nuts or chocolate chips.
  8. Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 30 minutes, until edges are set and the middle is slightly underbaked, using a toothpick to check for doneness.
  9. Allow the brownies to cool completely in the pan before slicing.

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gFiber: 2gSugar: 16g

Notes

Incorporating cold eggs into the warm butter mixture is a key technique that ensures the brownies maintain their rich, fudgy texture. The sudden temperature change helps create a thick batter that, when baked, results in a chewy, moist brownie with that signature dense center.

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