Description
Avoid dry, cakey disasters! These fudgy, crackly-topped brownies are rich, decadent, and foolproof. Learn the secrets to avoiding common mistakes (like overmixing or wrong pan sizes) for brownies so good, they’ll vanish before they cool. Perfect for beginners and chocolate lovers!
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup (75g) Dutch-process cocoa powder
- ½ tsp espresso powder (optional, enhances chocolate flavor)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- ½ tsp salt
- ½ cup (60g) chopped walnuts or chocolate chips (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: Whisk melted butter, sugar, eggs, and vanilla in a large bowl until glossy (2 mins).
- Add Dry Ingredients: Gently fold in cocoa, flour, salt, and espresso powder until just combined (overmixing = cakey texture!).
- Bake: Pour batter into pan. Bake 25–30 mins—toothpick should have moist crumbs, not wet batter.
- Cool: Let cool 20 mins in pan, then lift parchment to transfer to a rack. Slice once fully cooled.
Notes
- Gluten-Free: Swap flour 1:1 with gluten-free blend (add ¼ tsp xanthan gum if needed).
- Storage: Keep in an airtight container for 3 days or freeze slices for 3 months.
- Pro Tip: For extra fudginess, replace ¼ cup flour with ¼ cup cocoa powder!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: fudgy brownies, easy dessert recipe, homemade brownies, chocolate brownies