Get the Recipe:
Fudgy Brownies
These easy fudgy brownies come together in a snap, with a few steps and a short ingredient list. Bittersweet chocolate makes them extra rich!
Ingredients
- 6 ounces (170 g) bittersweet chocolate (+/- 70% cacao), roughly chopped (about 1 cup)
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon salt
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Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper so that the paper overhangs by a few inches on two opposite sides. Lightly grease the lining and any exposed parts of the inside of the pan.
- Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Place the sugar, brown sugar, eggs, and vanilla in a large mixing bowl, and mix until well-blended. Add the chocolate-butter mixture, and mix until smooth.
- Add the flour and salt, and mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
- Using the overhanging parchment paper, lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
Notes
- If you like nuts or more chocolate with your brownies, stir 1 cup of chopped nuts or chocolate chips into the mixed batter before transferring it to the pan.
- Store in an airtight container at room temperature up to 4 days.
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