Best Fudgy Brownies
These are the best fudgy brownies. They're extra chocolatey, extra extra fudgy, have signature shiny, crackly tops and melt in your mouth.
Ingredients
- 1 ½ cups (300 g) semi sweet chocolate chips
- ¾ cup (168 g) salted butter
- ½ cup (63 g) all purpose flour
- ¾ cup (60 g) cocoa powder Dutch process
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 ¾ cup (350 g) granulated white sugar
- 4 eggs
- 1 tablespoon (15 ml) vanilla
Instructions
- Preheat the oven 350 degrees.
- Spray a 9x9" metal pan with non stick spray. Set aside.
- First, melt the semi-sweet chocolate chips and salted butter together. Set aside to cool slightly.1 ½ cups (300 g) semi sweet chocolate chips, ¾ cup (168 g) salted butter
- Then sift thef flour, cocoa powder, espresso powder and salt together in a small bowl. Set aside.½ cup (63 g) all purpose flour, ¾ cup (60 g) cocoa powder, 1 teaspoon espresso powder, ½ teaspoon salt
- Next add the eggs, granulated white sugar and vanilla to a large bowl. Mix with an electric mixer for three minutes until the mixture is pale in color.1 ¾ cup (350 g) granulated white sugar, 4 eggs, 1 tablespoon (15 ml) vanilla
- Then add the melted chocolate and butter to the sugar/egg mixture. Gently fold in the chocolate until combined.
- Add in the dry ingredients and gently fold them in just until everything is combined together.
- Pour the batter into the prepared pan.
- Bake the brownies for 34-40 minutes, just until the center only wobbles slightly when the pan is shaken.
- Let the brownies cool completely, for at least three hours, before cutting into them. They will finish baking as they cool. If you cut into them too soon they will seem under baked and very gooey. Once they are completely cool, remove the brownies from the pan and cut into 16 squares. Enjoy!
Notes
Store the brownies in an air tight container for up to five days.
Tried this recipe?Let us know how it was!