Description
A rich and moist fudgy brownie recipe that is perfect for chocolate lovers.
Ingredients
Scale
- 1 cup (225 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
- 1 cup (90 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (175 g) semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch (23×33 cm) baking pan by greasing it or lining it with parchment paper.
- Melt 1 cup (225 g) of unsalted butter in a medium saucepan over low heat.
- Mix in 2 cups (400 g) of granulated sugar into the melted butter.
- Allow the mixture to cool slightly, then add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1 cup (130 g) of all-purpose flour, 1 cup (90 g) of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, checking for a toothpick to come out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack before cutting into squares.
Notes
- Use high-quality chocolate for the best flavor.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- For gluten-free brownies, substitute all-purpose flour with a gluten-free flour blend.
- For vegan brownies, replace eggs with applesauce or mashed bananas and butter with coconut oil.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: fudgy brownies, chocolate brownies, dessert recipe