King Arthur Fudgy Brownies
Indulge in the decadent delight of King Arthur Fudgy Brownies, a recipe that strikes the perfect balance between rich chocolate flavor and irresistibly gooey texture. Made with semi-sweet chocolate, a touch of unsweetened cocoa powder, and two types of sugar—granulated and brown—these brownies boast a deep, luxurious sweetness with a hint of caramel undertone. The easy 15-minute prep requires whisking basic pantry ingredients together for a foolproof, no-fuss dessert that bakes to perfection in just 25 minutes. Their glossy top and moist, fudgy center make them a show-stopping choice for any chocolate lover. Whether you enjoy them straight from the pan or serve them with a scoop of vanilla ice cream, these homemade brownies are destined to be your new favorite treat.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 90 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second increments, stirring after each, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar to the melted chocolate-butter mixture until well combined.
Add the eggs, one at a time, whisking vigorously after each addition to ensure the mixture becomes smooth and glossy. Whisk in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt to combine evenly.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Avoid overmixing to keep the batter rich and dense.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 22–25 minutes, or until the edges are set and the center is slightly soft but no longer jiggles. A toothpick inserted 2 inches from the edge should come out with moist crumbs, but not wet batter.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper overhang and slice into 9 squares.
Serve as-is or with a scoop of vanilla ice cream for an extra indulgent dessert!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 452.2 g | 164% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 340.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 171 mg | 13% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 790 mg | 17% | |
*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.
