Fudgy Brownie Recipe
Fudgy Brownie Recipe
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Fudgy Brownie Recipe
This fudgy brownie recipe delivers the perfect balance of rich chocolate flavor, a dense, moist texture, and an irresistibly gooey center. These brownies are easy to make and require only a few simple ingredients. Whether you’re baking for a special occasion or simply craving a chocolate treat, this fudgy brownie recipe is sure to satisfy your sweet tooth.
Description
There’s something about a fudgy brownie that makes it one of the most beloved desserts around the world. The contrast between the crisp outer edges and the soft, gooey, chocolatey interior creates the ultimate dessert experience. This fudgy brownie recipe is a simple and foolproof way to make these delicious treats from scratch.
The key to achieving that perfect fudgy texture is using high quality ingredients and making sure to avoid overbaking. While cake like brownies tend to be lighter and fluffier, fudgy brownies have a denser, richer texture. They almost melt in your mouth, with the deep flavor of cocoa and chocolate shining through in every bite.
To create this fudgy brownie recipe, you’ll need a combination of butter, sugar, eggs, cocoa powder, and a touch of flour. These ingredients come together to make the batter that bakes into a decadent, chewy treat. You’ll also want to use a good quality dark chocolate to enhance the depth of flavor. The addition of a little vanilla extract and salt helps to balance out the sweetness, creating a perfectly harmonious flavor profile.
Why This Fudgy Brownie Recipe Works:
- Moist and Dense Texture: The use of melted butter and a higher ratio of fat to flour ensures that your brownies stay fudgy and don’t dry out.
- Rich Flavor: Cocoa powder and melted chocolate provide a rich and deep chocolate flavor in every bite.
- Perfectly Gooey: By baking just long enough, you get that perfect combination of crispy edges and a soft, fudgy center.
Whether you are a beginner baker or an experienced chef, this fudgy brownie recipe is straightforward and guarantees a mouthwatering result. Serve these brownies at your next gathering, or indulge yourself with a sweet treat after dinner. Either way, this fudgy brownie recipe is bound to be a hit.
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (120g) dark chocolate (at least 70% cocoa), chopped into chunks (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly with butter.
- Prepare the Dry Ingredients: In a medium bowl, sift together the cocoa powder, flour, salt, and baking powder. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs, one at a time, and whisk until the mixture is light and fluffy. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense brownies.
- Add the Chocolate Chunks (Optional): If using, fold in the chopped dark chocolate chunks into the batter for extra chocolatey goodness.
- Bake the Brownies: Pour the brownie batter into the prepared baking pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Keep in mind that the brownies will continue to cook slightly as they cool.
- Cool and Slice: Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy!
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Fudgy Brownie Recipe
Ingredients
- 1 cup 226g unsalted butter, melted
- 1 1/2 cups 300g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 50g unsweetened cocoa powder
- 1/2 cup 60g all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup 120g dark chocolate (at least 70% cocoa), chopped into chunks (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly with butter.
- Prepare the Dry Ingredients: In a medium bowl, sift together the cocoa powder, flour, salt, and baking powder. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs, one at a time, and whisk until the mixture is light and fluffy. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense brownies.
- Add the Chocolate Chunks (Optional): If using, fold in the chopped dark chocolate chunks into the batter for extra chocolatey goodness.
- Bake the Brownies: Pour the brownie batter into the prepared baking pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Keep in mind that the brownies will continue to cook slightly as they cool.
- Cool and Slice: Let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy!
Notes
- Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 1 week, or freeze them for up to 3 months.
- Serving Tip: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
- Customize Your Brownies: Feel free to add nuts, chocolate chips, or even swirls of peanut butter to make the brownies your own.
- For Extra Fudginess: You can substitute half of the all purpose flour with almond flour for an even denser, fudgier texture.
