Chewy Fudgy Brownies Recipe

I love making treats that are both satisfying and extravagant, and my chewy, fudgy brownies are nothing less than that. With 1/2 cup of unsalted butter and a full cup of granulated sugar, they are sweet and rich, just the kind of brownies I want and need in my life.

I use two large eggs, not just for the protein that makes for a good structure (even the best fudgy brownies need to have some structure) but also for the kind of velvety richness that can only come from eggs. I flavor these brownies with 2 teaspoons of vanilla extract, and if you open my pantry, you’ll find three different kinds of unsweetened cocoa powder.

Ingredients

Butter that has had no salt added: Contributes opulence and wetness, essential for a texture that is like a dense chocolate fudge.

Sugar, in granulated form, is the sweetening agent in the brownies and helps yield a chewy texture.

Cocoa Powder: Delivers a chocolatey taste; low in calories, but high in antioxidants.

Offers structural support; contains energy-giving carbohydrates.

All-Purpose Flour
Chocolate Chips, Semi-Sweet: Delivers sweetness in bursts; provides some sugar and fat.

Ingredient Quantities

• 1/2 cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup (85g) semi-sweet chocolate chips

Instructions

1. Heat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.

2. In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and mix in the granulated sugar until the mixture is well combined.

3. Incorporate the eggs, one at a time, into the butter-sugar mixture, beating well after each addition. Smoothly stir in the vanilla extract.

4. In another bowl, sift together the cocoa powder, flour, salt, and baking powder.

5. Add the dry ingredients to the wet ingredients in increments, stirring to combine after each addition. When all of the dry ingredients are added, mix until just combined. Do not overmix. The batter should look lumpy, not smooth.

6. Fold in the semi-sweet chocolate chips gently until they are evenly distributed throughout the batter.

7. The baking pan should be prepared. The batter should then be poured into the baking pan and spread evenly with a spatula.

8. Preheat oven and bake for 20-25 minutes or until edges are set. A toothpick inserted in the center should come out with just a few moist crumbs attached.

9. Take the pan out of the oven and put it on a wire rack. Let it cool completely before you do any slicing.

10. After they have cooled, slice the brownies into squares and relish their fudgy, chewy, deliciousness!

Equipment Needed

1. Oven
2. 8-inch square baking dish
3. Parchment paper (optional)
4. Medium saucepan
5. Mixing spoon or spatula
6. Medium mixing bowl
7. Sifter
8. Measuring cups and spoons
9. Wire rack
10. Knife for slicing brownies

FAQ

• Q: Can I use salted butter instead of unsalted butter?Yes, but lessen or omit the added salt to strike a balance in the flavors.
• Q: Can I substitute chocolate chips with chopped chocolate?Of course, you can use chopped chocolate instead of the more refined forms of chocolate. The chopped chocolate yields a much more rustic brownie. And you can also really taste the chocolate when used in this form.
• Q: What is the best way to melt the butter?To avoid burning, gently melt the butter over low heat on the stovetop or in short bursts in the microwave.
• Q: Can I add nuts to the recipe?Nuts such as walnuts and pecans can be mixed in for added crunch, and about 1/2 cup of these chopped nuts is a good quantity to use.
• Q: How can I tell when the brownies are done?A: When a toothpick is inserted into the middle of the brownies, they are finished when it comes out mostly clean with a few moist crumbs attached.
• Q: Is it possible to double the recipe?Q: Can you double the ingredient amounts and use a larger pan for this recipe?

Substitutions and Variations

½ cup (115 g) unsalted butter – You can use ½ cup coconut oil or margarine in place of the butter to make this recipe dairy-free.
1 cup (200g) granulated sugar – Can be replaced with 1 cup of coconut sugar or 3/4 cup of honey (if using honey, reduce the eggs to 1).
Two large eggs. For an egg-free option, substitute with 1/2 cup of unsweetened applesauce or 1/2 cup of mashed bananas.
1/3 cup (40g) of cocoa powder, unsweetened – Use 1/3 cup of Dutch-process cocoa powder for a richer flavor.
1/2 cup (85g) semi-sweet chocolate chips – Choose dark chocolate chips or chopped nuts for a variation.