Fudgy Homemade Brownies from Scratch
Rich, fudgy chocolate brownies made from scratch with melted chocolate chips and cocoa powder, with a shiny, crackly top from whisking the eggs and sugar for one full minute. Baked in an 8x8 pan.
Servings 16 squares
Calories 236kcal
Equipment
- 8x8-inch metal baking pan
- parchment paper
- Microwave-safe bowl
- Large mixing bowl and whisk
- Sifter or fine mesh strainer
- Rubber spatula
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips, for melting 6 ounces
- 2 large eggs , room temperature if possible
- 1 cup granulated sugar
- 1/4 cup light brown sugar , packed
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder regular or Dutch-process
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 cup semisweet chocolate chips , for folding in (optional)
Instructions
- Heat the oven to 350°F with a rack in the middle. Line an 8x8-inch metal pan with a strip of parchment paper that hangs over two sides.
- Put the butter and 1 cup of chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth. Let cool for about 5 minutes, until warm but not hot.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, and vanilla hard for 1 full minute, until pale and slightly foamy.
- Slowly pour in the warm chocolate while whisking, then whisk about 30 seconds more, until glossy.
- Sift the cocoa powder, flour, and salt over the batter. Fold with a spatula just until no dry streaks remain. The batter will be very thick. Fold in the optional 1/2 cup of chocolate chips.
- Spread the batter into the pan, pushing it into the corners and smoothing the top.
- Bake for about 24 minutes, starting to check at 22, until the top looks set and shiny and a toothpick in the center comes out with moist, sticky crumbs (not wet batter).
- Cool completely in the pan on a wire rack, about 2 hours.
- Lift the brownies out by the parchment and cut into 16 squares (4 by 4), or 9 larger squares (3 by 3), wiping the knife clean between cuts.
Notes
- Less sweet: Leave out the optional 1/2 cup of folded-in chips, or use bittersweet chocolate for melting.
- Bar chocolate: Use 6 ounces of chopped semisweet or bittersweet baking chocolate in place of the chips for melting.
- Salted butter: Reduce the salt to a pinch.
- Glass pan: Bake at 325°F and allow a few extra minutes (not tested).
- Gluten free: Use a 1:1 gluten-free baking flour in place of the all-purpose flour (not tested).
- Double batch: Bake in a 9x13 metal pan and start checking at about 28 minutes (not tested).
- Clean cuts: Chill the cooled brownies for 30 minutes before cutting.
- Storage: Keep in a zip-top bag or airtight container at room temperature for 3 to 4 days. Cool completely first.
Nutrition
Calories: 236kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 84mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 215IU | Calcium: 21mg | Iron: 2mg
