Description

This fudgy brownies recipe from scratch delivers rich, dense, and moist brownies with a deep chocolate flavor. Made with bittersweet chocolate and a balance of granulated and brown sugars, these brownies are enhanced by extra egg yolks for an ultra-fudgy texture. Optional add-ins like chocolate chips or toasted nuts provide extra texture and flavor. Baked to a perfect moist crumb, these brownies are a decadent homemade treat perfect for any chocolate lover.

Ingredients

Scale

Chocolate and Butter

8 oz Unsweetened or Bittersweet Chocolate, chopped
1/2 cup Unsalted Butter

Wet Ingredients

1 cup Granulated Sugar
1/2 cup Light Brown Sugar (optional, but recommended)
3 Large Eggs
1–2 Extra Egg Yolks (optional for extra fudginess)
1 tsp Vanilla Extract

Dry Ingredients

1/2 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder (preferably Dutch-Processed)
1/4 tsp Salt

Optional Add-ins

Chocolate Chips or Chunks
Nuts (optional, toasted walnuts or pecans)

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides of the pan.
Melt chocolate and butter: In a medium heatproof bowl, combine chopped unsweetened or bittersweet chocolate and unsalted butter. Set the bowl over a saucepan of simmering water (double boiler) and stir until completely melted and smooth. Alternatively, melt gently in the microwave in 30-second intervals, stirring between intervals.
Cool chocolate mixture: Remove the bowl from heat and let the chocolate and butter mixture cool slightly for a few minutes to avoid cooking the eggs when combined.
Whisk sugars and eggs: In a large mixing bowl, whisk together granulated sugar, brown sugar (if using), large eggs, and any extra egg yolks for 1-2 minutes until the mixture is lighter in color, thickened, and glossy.
Combine wet ingredients: Pour the slightly cooled melted chocolate and butter into the egg and sugar mixture. Add vanilla extract and salt, then whisk gently until just combined and smooth.
Add dry ingredients: Sift the all-purpose flour and unsweetened cocoa powder over the wet ingredients. Fold the dry ingredients into the wet mixture gently until only a few streaks of flour remain to preserve a fudgy texture.
Fold in add-ins: If desired, fold in chocolate chips or toasted nuts until evenly distributed throughout the batter.
Bake the brownies: Pour the brownie batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
Cool completely: Remove the pan from the oven. Allow the brownies to cool completely in the pan on a wire rack for 2-3 hours to set the fudgy texture.
Slice and serve: Once cool, lift the brownies out of the pan using the parchment paper overhang. Transfer to a cutting board and slice into squares or rectangles. Serve and enjoy.

Notes

Using Dutch-processed cocoa powder enhances the chocolate flavor and color, but unsweetened natural cocoa powder can be substituted.
Extra egg yolks intensify fudginess but can be omitted if desired.
Toasted walnuts or pecans add a nice crunch but are optional.
Be careful not to overbake; the brownies should have moist crumbs when tested.
Allowing the brownies to cool completely helps them firm up for clean slicing.
Line the pan with parchment with an overhang for easy removal of the brownies from the pan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Fudgy brownies, homemade brownies, chocolate brownies from scratch, rich chocolate dessert, easy brownie recipe