The Best Fudgy Brownies
These fudgy brownies are rich, chewy, and loaded with chocolate flavour. Easy to make, ultra-gooey, and topped with the perfect crinkly crust!
Servings: 16 brownies
Calories: 213kcal
Ingredients
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 2 teaspoons vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds.
- Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and vanilla, and mix well until combined.
- Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick/cake tester inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
- TIP: To speed up the cooling time (and for cleaner, neater slices), place the pan in the freezer for 1 hour.
Video
Notes
Brownies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1brownie | Calories: 213kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 15mg | Fiber: 2g | Sugar: 22g