Indulgent Fudgy Homemade Brownies Recipe from Scratch
When it comes to dessert, there’s nothing quite Indulgent Fudgy Homemade Brownies. If you like biting into a rich, chocolatey gooey dessert with that signature crackly top, this recipe is for you.
Servings: 24 Servings, 9 X 13 pan
Calories: 258kcal
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Kitchen Essentials
Ingredients
- 3 Cups White Sugar
- 1 Cup Unsalted Butter melted
- 1 Tablespoon Vanilla Extract
- 4 Large Eggs
- 1 ½ Cups All-Purpose Flour
- 1 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Salt
- 1 Cup Semisweet Chocolate Chips or milk chocolate chips or chocolate chunks
- Optional: A teaspoon of instant espresso powder or Dutch process cocoa powder for a richer chocolate flavor.
- Optional: Use salted butter and omit the salt.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch metal pan or glass pan with parchment paper, letting the sides of the parchment paper hang over the edges for easy removal.
- In a large bowl, whisk together the melted butter (or coconut oil), white sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition. The mixture should be glossy and slightly thick.3 Cups White Sugar, 1 Cup Unsalted Butter, 1 Tablespoon Vanilla Extract, 4 Large Eggs, Optional: Use salted butter and omit the salt.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. For extra depth, you can stir in a teaspoon of instant espresso powder or use Dutch process cocoa powder.1 ½ Cups All-Purpose Flour, 1 Cup Unsweetened Cocoa Powder, 1 Teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix—this keeps the brownies fudgy. Stir in the semisweet chocolate chips, chocolate chunks, or any mix-ins of your choice.1 Cup Semisweet Chocolate Chips, Optional: A teaspoon of instant espresso powder or Dutch process cocoa powder for a richer chocolate flavor.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter). This is key for fudgy brownies!
- Let the brownies cool in the pan for about 15 minutes. Then, use the parchment paper to lift them out and transfer to a wire rack to cool completely. Slice into squares and enjoy!
Your Own Private Notes
Nutrition
Calories: 258kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 112mg | Potassium: 120mg | Fiber: 2g | Sugar: 28g | Vitamin A: 285IU | Calcium: 18mg | Iron: 1mg