Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

Prep

15 min

Cook

25 min

Cool

1 hr

Total

1 hr 40 min

Servings

16

Difficulty

Easy

Ingredients

• 1/2 cup unsalted butter
• 6 oz semisweet chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang.
2. Melt the butter and chopped chocolate together in the microwave in 30-second bursts, stirring until smooth.
3. Whisk in both sugars, then the eggs one at a time and the vanilla, whisking hard for 1 minute after the last egg.
4. Fold in the flour, cocoa and salt until just combined, then the chocolate chips.
5. Spread in the pan and bake 22 to 26 minutes, until a toothpick in the center shows moist crumbs.
6. Cool completely in the pan before lifting out and cutting into 16 squares.

Why this recipe works

Using both melted chocolate and cocoa gives intense chocolate flavor. Whisking the eggs hard dissolves the sugar for that shiny, crackly top, and a short bake keeps the centers fudgy.

Tips, substitutions & storage

• Swap: Use bittersweet chocolate for a darker, less sweet brownie.
• Swap: Replace the chocolate chips with chopped walnuts or peanut butter chips.
• Whisking the eggs well creates the shiny, crackly top.
• Moist crumbs on the toothpick mean fudgy; clean means cakey.
• Store airtight up to 4 days or freeze individually wrapped for 3 months.

Nutrition (estimated, per serving)

Calories

220

Protein

3g

Carbs

29g

Fat

11g

Fiber

2g

Sugar

22g

Sodium

90mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.