Rich Fudgy Brownies
Indulge in the ultimate chocolate decadence with these rich and fudgy brownies, the perfect treat for true dessert lovers! Made with melted semi-sweet chocolate chips and a touch of unsweetened cocoa powder, these brownies deliver an irresistibly gooey, chocolate-packed center with a shiny, crinkly top. A combination of granulated and light brown sugar ensures the perfect balance of sweetness and moisture, while vanilla extract enhances their deep, rich flavor. With just 15 minutes of prep and a simple one-bowl mixing method, this recipe is as easy as it is rewarding. Serve these brownies warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. Perfect for parties, potlucks, or any time you’re craving a chocolate fix, these brownies are guaranteed to become your go-to recipe!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 230 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Light brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until smooth and fully combined.
Transfer the chocolate mixture to a large mixing bowl. Add the granulated sugar and light brown sugar, whisking until fully incorporated and slightly cooled.
Add the eggs one at a time to the chocolate mixture, whisking well after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the batter using a spatula, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 28-32 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). Be careful not to overbake.
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
Cut into 9 squares for large portions or 16 smaller squares if preferred. Serve and enjoy!
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.2 g | 291% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 548.5 g | 199% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 424.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 233 mg | 18% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 944 mg | 20% | |
*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.
