Description
These fudgy brownies are the ultimate chocolate treat, featuring a rich, moist texture and a deep cocoa flavor enhanced with both granulated and brown sugars. Perfectly baked for a gooey center and a slightly crusty top, they make an irresistible dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Optional
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or aluminum foil to ensure easy removal of the brownies after baking.
- Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter completely. Once melted, remove from heat and whisk in both the granulated and brown sugars until the mixture is smooth and well combined. Allow this to cool for about 5 minutes to prevent cooking the eggs in the next step.
- Add Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for flavor depth.
- Add Dry Ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove lumps and ensure even mixing. Gradually fold these dry ingredients into the wet mixture with a spatula, careful not to overmix to maintain a tender texture.
- Add Chocolate Chips (Optional): For an extra fudgy and chocolatey bite, fold in the semisweet chocolate chips gently into the batter.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, lift out using the parchment or foil lining, slice into 16 pieces, and enjoy your perfectly fudgy brownies.
Notes
- The use of both granulated and brown sugar enhances moisture and depth of flavor.
- Allow the butter and sugar mixture to cool before adding eggs to avoid cooking the eggs prematurely.
- Do not overbake; moist crumbs on a toothpick ensure fudgy brownies.
- Line the baking pan with parchment paper or foil for easy removal and clean-up.
- Adding chocolate chips is optional but highly recommended for extra decadence.
