Classic Fudgy Brownies
These Classic Fudgy Brownies deliver a perfect balance of chewy and gooey, melting in your mouth with each bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted Use high-quality butter for rich flavor.
- 2 cups granulated sugar
- 4 large eggs Room temperature eggs are preferred.
- 2 teaspoons vanilla extract Use pure vanilla extract for better flavor.
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup unsweetened cocoa powder Use high-quality cocoa for richer taste.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Enhances flavor.
Optional Ingredients
- 1 cup semi-sweet chocolate chips Adds extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in chocolate chips if using.
- Pour the brownie batter into the prepared baking pan, smoothing the top.
Baking
- Place in the preheated oven and bake for 20-25 minutes until a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before cutting.
- Cut into 16 squares and serve, optionally topped with powdered sugar or ice cream.
Notes
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Brownies can also be frozen for up to three months.