Many home-baked brownies do not turn out the way that the baker hopes. Sometimes, they are too cake-like, while other times they turn out too dry, and bakers prefer using a boxed mix. Our recipe for Fudgy Brownies gives you a perfectly sweetened, moist, delicious brownie every time.
While many people love baking from scratch, one thing that many people use a mix to create is the humble brownie. Often, when home bakers attempt brownies a few times, the results are less than impressive. The brownies may taste too bitter or not chocolatey enough.
Fudgy Brownies Recipe
- 9×13-Inch Baking Pan
- Large bowl
- Small saucepan
- Medium-Sized Bowl
- Electric Mixer
- Large Wooden Spoon
- Rubber Spatula
- 4 pcs Large Eggs
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- 1¼ cups Baking Cocoa
- 1 teaspoon Vanilla Extract
- 2 sticks Butter
- 2¼ cups Sugar
- 1½ cups All-Purpose Flour
- 2 cups Chocolate Chips
- Preheat your oven to 350 degrees and grease a 9 by the 13-inch baking pan.
- Place both sticks of butter in a large bowl. Cut the butter into large chunks, with each chunk being 2 to 3 tablespoons. Microwave the butter for 30 seconds. Stir it and then microwave it for another 20 seconds. By this point, the butter should be fully melted.
- Add the sugar to the butter and stir it for about 30 seconds to try to dissolve as much of the sugar as possible. If you don’t have a microwave, you can put the butter in a small saucepan and melt it over low heat, adding the sugar once it is melted. You don’t want to heat the butter until it is bubbly. It should just be very hot.
- Crack the eggs into a medium-sized bowl, and beat them well with a fork. Add the cocoa, salt, baking powder, and vanilla and beat these together. You can use an electric mixer if you desire. The mixture will be a thick paste once it is all combined. You can do this while you are microwaving your butter.
- Add the cocoa and egg mixture to the bowl that contains the melted butter and sugar mixture. Stir this mixture with a large wooden spoon until everything is fully combined.
- Add the flour and the chocolate chips, stirring again until the ingredients are fully incorporated.
- Use a rubber spatula to spread the mixture into the prepared pan into an even layer.
- Bake the brownies in the center of the preheated oven for 40 to 55 minutes. The top of the brownies should be shiny and the edges should be set. The center of the brownies should look rather moist. If you poke a toothpick into the center, it should come out clean, except for a few crumbs clinging to the toothpick.
- Let the brownies cool in the pan for about half an hour to set up before serving warm. They are also very good at room temperature. Store the brownies covered with a plastic lid or with aluminum foil for up to a week. Alternatively, you can slice them into squares and keep them in an airtight container.
- These brownies freeze very well. Store them in the freezer for up to three months, tightly wrapped in aluminum foil. To thaw, move them to the refrigerator overnight before you want to serve them. Then, let them return to room temperature before serving.