Easy Fudgy Brownie
Craving a rich, chocolatey treat that melts in your mouth? My Easy Fudgy Brownie Recipe delivers exactly that—a dense, decadent brownie with a perfectly fudgy center. Whether you're baking for a cozy night in, a special occasion, or just because, these brownies are easy to make a
Ingredients
- □ 10 tablespoons 10 tablespoons (142 g) unsalted butter
- □ 1 cups 1 ¼ cups (250 g) granulated sugar
- □ ¾ cup 3/4 cup plus 2 tablespoons (75 g) unsweetened cocoa powder, spooned and leveled
- □ 1 teaspoon 1 teaspoon pure vanilla extract
- □ ¼ teaspoon 1/4 teaspoon fine sea salt
- □ 2 large 2 large cold eggs
- □ ½ cup 1/2 cup (65 g) all-purpose flour, spooned and leveled
- □ ¾ cup 2/3 cup (80 g) chopped walnuts, pecans, or chocolate chips (optional)
Instructions
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Getting the batter right is key to fudgy, gooey brownies. Here’s my step-by-step method:
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I start by melting the butter in a small saucepan over low heat. Once melted, I remove it from the heat and whisk in the sugar until smooth. Next, I sift in the cocoa powder to avoid clumps and stir in the vanilla extract and salt. This mixture becomes the rich, chocolatey base of our brownies.
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I pour the batter into the prepared pan, spreading it evenly with a spatula. The brownies bake for 25–30 minutes. I always check around 25 minutes by inserting a toothpick in the center—it should come out with a few moist crumbs, not dry. This ensures the brownies stay fudgy in the middle.
Why This Recipe Works: Craving a rich, chocolatey treat that melts in your mouth? My Easy Fudgy Brownie Recipe delivers exactly that—a dense, decadent brownie with a perfectly fudgy center. Whether you're baking for a cozy night in, a special occasion, or just because, these brownies are easy to make and guaranteed to satisfy your chocolate cravings. I love adding a handful of nuts or chocolate chips for extra texture, but even plain, they are pure bliss.
Storage & Make-Ahead Tips: For longer storage, I cut the brownies into squares and freeze them in a freezer-safe container, separating layers with parchment paper. They keep well for up to 2 months. To enjoy, I thaw them at room temperature or warm them slightly in the microwave.