Do you like corners or center pieces? I LOVE the fudgy center pieces of brownies. Brownies might be my all-time favorite thing to make because they’re ridiculously easy to make, they’re delicious, and the batter doesn’t hurt either!
THE BROWNIES EXPLAINED:
Thick, fudgy, chewy brownies that have a rich chocolate flavor and are baked until a crackly top forms and then topped with flaky sea salt.
HOW TO MAKE THESE BROWNIES:
Preheat the oven to 350°F. Lightly grease an 8×8 pan and line with parchment paper.
In a small microwave-safe bowl, melt butter and chocolate chips in 15-second increments while stirring between increments until fully melted.
Melt butter in a medium microwave-safe mixing bowl. Mix in both sugars, then add vanilla extract and eggs.
Fold in melted chocolate chips. Mix in flour, salt, and cocoa powder until just combined. Pour batter into the prepared baking pan and spread to smooth the top evenly.
Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it’s time to take them out of the oven, they’ll jiggle ever so slightly in the middle and cooked around the edges.
grocery list:
- butter
- semi-sweet chocolate chips
- olive oil or vegetable oil
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- cocoa powder
- flour
- salt
equipment list:
click here to purchase the equipment listed below
- 8×8 baking pan
- rubber spatula
- mixing bowl
FAQS:
How do I store these brownies?
I store these in an airtight container in a house that’s typically at 73 F or less. I don’t recommend them sitting out at a temperature any warmer than 76 F. They can be stored in the refrigerator or freezer individually wrapped in parchment paper. They should never be stacked on top of each other because they will get crushed.
I don’t like fudgy, almost undercooked brownies, what do I do?
You can continue cooking these until a toothpick comes out clean, I usually take them out when the batter is still slightly jiggly and then I leave them in the pan to cook a tad bit more. For them to be more cooked, just make sure they’re not jiggling and you keep them in the pan for about 5-10 minutes after taking them out of the oven.
Scaling- Double/triple or half the recipe (how to/what not to do/why)
These can be doubled if you use a 9×13 inch pan but they may come out less thick.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Fudgy Brownies
Ingredients
- 1 cup salted butter separated
- 1 cup chocolate chips semi-sweet
- 1 tbsp oil olive vegetable, canola, or avocado
- 1 cup 240g granulated sugar
- 1 cup 180g brown sugar packed
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup 90g unsweetened cocoa powder
- 1 cup 150g all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8 pan and line with parchment paper.
- In a small microwave-safe bowl, melt 1 stick of butter and chocolate chips in 15 second increments while stirring between increments until fully melted. Be cautious to avoid burning the chocolate, it will happen quickly if not stirred completely between intervals.
- Melt the remaining 1 stick of butter in a medium-large microwave-safe mixing bowl. Mix in both sugars, then add vanilla extract and eggs.
- Fold the melted butter and chocolate chip mixture into the butter and sugar mixture. Mix in flour, salt, and cocoa powder until just combined. Pour batter into the prepared baking pan and spread to smooth the top evenly.
- Bake for 28-35 minutes, check them after 28 minutes frequently, secret to fudgy brownies is to undercook them so that they continue to slightly bake while cooling but not too much. When it's time to take them out of the oven, they'll jiggle ever so slightly in the middle and cooked around the edges. Top with flaky sea salt, if desired.
If you loved this recipe for Fudgy Brownies make sure to check out my Salted Caramel Pretzel Brownies and my Best Chocolate Chip Cookies
