Killer Brownies
Indulge in the ultimate chocolate lover's dream with these decadent Killer Brownies, a rich and fudgy treat guaranteed to impress! Made with melted butter and semisweet chocolate, these brownies boast a luxurious, melt-in-your-mouth texture. A harmonious blend of granulated sugar and brown sugar adds just the right amount of sweetness, while a hint of vanilla and a touch of cocoa powder enhance their deep, chocolatey flavor. Optional add-ins like chopped walnuts and dark chocolate chunks provide an irresistible crunch and extra bursts of chocolate. With a quick prep time of just 20 minutes and a simple, fail-proof method, these brownies are perfect for any occasion—from after-dinner desserts to celebratory gatherings. Whether you enjoy them warm from the oven or chilled for extra chewiness, these homemade Killer Brownies will redefine your expectations for the perfect brownie.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 250 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 150 grams Brown sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
- 100 grams Chopped walnuts (optional)
- 100 grams Dark chocolate chunks (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the chocolate chips and stir until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar and brown sugar. Add the melted butter-chocolate mixture and whisk until smooth.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts and dark chocolate chunks for extra texture and flavor.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for the best fudgy texture).
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the brownies out of the pan. Cut into 12 pieces and serve.
Store any leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Nutrition Facts
Calories |
6152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.9 g | 493% | |
| Saturated Fat | 189.4 g | 947% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 679.4 g | 247% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 524.1 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 638 mg | 49% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
