What Is a Brownie?
Indulge in these decadent fudgy brownies—the perfect balance between a rich chocolate truffle and a buttery cookie. With their crackly top, gooey center, and one-bowl simplicity, this American classic will become your new go-to dessert.
Why These Brownies Stand Out
✨ 5-Star Texture – Dense, moist, and packed with melty chocolate pockets
⏱ 45-Minute Magic – Faster than delivery!
🌱 Endless Variations – Swap in nuts, caramel, or peppermint extract
Best Fudgy Brownie Recipe
Why This Recipe Works
✅ One-bowl recipe (Easy cleanup!)
✅ Crispy crackly top (Like boxed mix—but better!)
✅ Customizable (Add nuts, swirls, or frosting!)
Ingredients
(Makes 16 squares)
| Ingredient | Why It’s Important |
|---|---|
| 1 cup (200g) granulated sugar | Sweetness + crisp top |
| ½ cup (113g) unsalted butter | Rich, fudgy texture |
| 2 large eggs | Structure + chewiness |
| 1 tsp vanilla extract | Enhances chocolate flavor |
| ⅓ cup (30g) cocoa powder | Deep chocolate taste |
| ½ cup (63g) all-purpose flour | Just enough for structure |
| ¼ tsp salt | Balances sweetness |
| ½ cup (90g) chocolate chips | Extra gooey pockets! |
(Optional: Add walnuts, peanut butter, or caramel swirls!)
The Science of Fudgy vs. Cakey
The secret? A higher fat-to-flour ratio (thanks to extra butter and fewer eggs) and dissolved sugar for that signature shiny crust.
Ingredients & Why They Matter
| Ingredient | Role | Pro Tip |
|---|---|---|
| 1 cup (200g) sugar | Creates crisp top | Use half brown sugar for chew |
| ½ cup (113g) butter | Rich moisture | Brown butter for nutty depth |
| 2 eggs | Structure | Room temp blends better |
| ⅓ cup (30g) cocoa | Intense flavor | Dutch-process for less acidity |
| ½ cup (63g) flour | Just enough structure | Spoon & level to avoid cakeyness |
Optional Mix-ins:
- Walnuts for crunch
- Espresso powder (½ tsp) to enhance chocolate
- Sea salt flakes on top
Step-by-Step (With Visual Cues)
1. Prep Like a Pro
- Preheat oven to 350°F (175°C).
- Line pan with parchment (leave overhang for easy lifting).
2. Butter-Sugar Alchemy
- Melt butter in microwave (30-sec bursts).
- Stir in sugar until glossy—no grit! (This ensures crackly top.)
3. Build the Base
- Whisk in eggs one at a time, then vanilla.
4. Dry Ingredient Dance
- Sift cocoa, flour, salt directly into wet mix.
- Fold gently until just combined (overmixing = tough brownies).
5. Bake to Perfection
- Spread batter evenly in pan.
- Bake 22 mins for fudgy, 25 mins for set edges.
- Cool completely before slicing—patience rewards!
Expert-Level Tweaks
🔹 Extra fudgy? Underbake by 2 mins.
🔹 Gluten-free? Use ¼ cup almond flour + ¼ cup oat flour.
🔹 Vegan? Swap butter for coconut oil, eggs for flax eggs.
Serving & Storage
🍴 Pair with: Vanilla ice cream or black coffee
📦 Store: Airtight for 3 days or freeze for 1 month
FAQs (PAA Optimization)
Q: Can I use oil instead of butter?
A: Yes, but butter adds flavor. Replace 1:1 with neutral oil.
Q: Why no baking powder?
A: Fudgy brownies rely on eggs for lift—no leavener needed!
Q: How to fix dry brownies?
A: Brush with simple syrup (1:1 sugar/water) and rebake 5 mins.
Nutrition (Per Square)
Calories: 210 | Fat: 12g | Carbs: 25g | Protein: 3g
