Oh, the allure of a perfectly fudgy brownie—it’s like biting into a piece of chocolate heaven that melts away your worries. Imagine the scent of cocoa wafting through your kitchen, wrapping around you like a cozy blanket on a chilly night. I’ve tried countless recipes, but this one, my friends, stands out like a beacon of indulgence; it’s the kind of treat you might sneak a second (or third) piece of, simply because it’s just that irresistible.
Steps
- Preheat your oven to 325°F (162°C) and position the rack in the middle. Line an 8-inch square baking pan with parchment paper or foil, leaving some overhang for easy removal.
- Melt the butter in a medium saucepan over medium-low heat, making sure it doesn’t brown. Once melted, turn off the heat.
- While the butter is still hot, mix in the sugar, cocoa powder, vanilla, and salt. Stir until combined, even if the mixture appears gritty.
- Allow the mixture to cool for 5 to 10 minutes until it is warm but not hot to the touch.
- Add cold eggs one at a time, stirring vigorously after each addition until the batter is smooth.
- Incorporate the flour into the batter by beating it with a spoon until thick and it starts to pull away from the sides of the pan.
- If desired, add nuts or chocolate chips to the batter and mix well.
- Spread the thick batter evenly into the prepared pan, ensuring it reaches the corners and the top is leveled.
- Bake for 20 to 30 minutes until the edges appear dry and the center is slightly underbaked. A toothpick inserted should come out with moist crumbs.
- Let the brownies cool completely in the pan before removing them. Cut into 16 squares for serving, and for cleaner edges, chill the brownies in the fridge before slicing.
Ingredients
- 10 tablespoons (145g) unsalted butter
- 1 ¼ cups (250g) granulated sugar
- 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large cold eggs
- 1/2 cup (65g) all-purpose flour
- 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips (optional)
Nutritional Values
Calories: 2528 calories | Protein: 32 g | Carbohydrate: 336 g | Dietary Fiber: 32 g | Total Sugars: 256 g | Total Fat: 128 g | Saturated Fat: 80 g | Cholesterol: 672 mg
FAQ
- What makes these brownies so fudgy and delicious?
- The secret to these fudgy and delicious brownies lies in mixing hot butter with sugar and cocoa powder. This method enhances the chocolate flavor, slightly melts the sugar, and creates a shiny, crackly top.
- Can I use any type of cocoa powder for this recipe?
- Yes, you can use any unsweetened cocoa powder for this recipe. Natural, Dutch-processed, and even raw cacao work well, each offering a slightly different flavor. For a taste similar to Oreo cookies, try Dutch-processed cocoa, while natural cocoa gives a rich, dark chocolate flavor.
- How should I store these brownies?
- To maintain freshness, store cooled brownies in an airtight container at room temperature for 2 to 3 days. They can also be refrigerated for up to 2 weeks or frozen for up to 3 months. For convenience, consider wrapping them individually before freezing.
- What is the best way to tell when the brownies are done baking?
- Bake the brownies until the edges are dry and the center appears slightly underdone. A toothpick inserted into the center should come out with a small amount of moist batter. As they cool, the brownies will firm up, achieving a perfect fudgy texture.
- Can I make this recipe gluten-free?
- Yes, many readers have successfully used a gluten-free flour blend, such as Bob’s Red Mill, as a substitute for all-purpose flour in this recipe.
Tips
- Use Hot Butter: Combining hot butter with sugar and cocoa powder is crucial for achieving a fudgy texture and a shiny top on your brownies. The heat enhances the chocolate flavor and aids in melting the sugar for that perfect finish.
- Mind the Baking Time: Bake the brownies until the edges are set and the center appears slightly underbaked. A toothpick inserted should come out with a bit of moist batter. Remember, brownies continue to firm up as they cool.
- Cooling Period: Allow the brownies to cool completely in the pan before cutting. This step is essential for setting the brownies and achieving clean slices.
- Measuring Ingredients: For best results, weigh your flour and cocoa powder or use the “spoon and level” method. This ensures the right amount of each ingredient without packing too much, which can affect the texture.
Equipment
- 8-inch Square Baking Pan: A specific size often required for making brownies.
- Parchment Paper or Aluminum Foil: Often used to line baking pans for easy removal of baked goods.
- Medium Saucepan: Needed for melting butter and mixing ingredients.
- Wooden Spoon or Spatula: Essential for mixing thick batter.
- Chef’s Knife: Recommended for cutting brownies into clean squares.
- Cooling Rack: Helpful for allowing baked goods to cool evenly.
