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Fudgy Chocolate Brownies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in dreamy fudgy chocolate brownies by melting chocolate in the pan for a simple scratch-made treat. Add chocolate chips for an extra crowd-pleasing touch!
Ingredients:
  • 3/4 cup (105g) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cut up
  • 2 ounces unsweetened chocolate, broken into 1-inch pieces
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) mini bittersweet-chocolate chips, optional
Instructions:
  • Preheat the oven to 350°F and prepare the pan: Line an 8x8-inch baking pan with parchment paper, ensuring that there is an overhang on the sides. Grease the pan with cooking spray, and a light spray under the parchment will secure it in place if necessary.
  • In a bowl, blend the flour, baking powder, and salt by whisking them together. Set aside.
  • In a medium saucepan over gentle heat, melt the butter until just liquid. Stir in the chocolate and continue to melt, stirring gently with a heatproof spatula until the mixture is silky smooth.
  • Place the saucepan on a cooling rack until the bottom is comfortable to touch.
  • Prepare the batter: With a rubber spatula, blend the sugar into the chocolate mixture until fully combined. The texture may vary, smooth or crumbly is perfect. Add the eggs one by one, then add the vanilla. Mix in the flour until no white spots remain. Fold in the chips evenly.
  • Spread the batter in the pan using a spatula to reach the edges, smooth the top, then tap the pan on the counter to remove any air pockets. You can also use a paring knife to poke any remaining air pockets.
  • Bake the brownies at 350°F for 25-30 minutes until the top is gently puffed and just set. It's better to slightly underbake them than to overdo it since the chocolate chips may appear melty.
  • Cool the brownies fully by placing the pan on a wire rack until completely at room temperature.
  • Chill the covered pan in the refrigerator for several hours until the brownies are firm and cold. This will help you slice them cleanly. If you can't wait and prefer warm brownies, you can skip this step and enjoy them slightly crumbly when cutting.
  • Cut the squares: Loosen the block of brownies in the pan by running a thin knife around the edges. Use the parchment paper sling to lift the brownies onto a cutting board. Cut them into a 4x4 grid for 16 squares or a 5x5 grid for 25 mini brownies. Serve immediately or store leftovers in an airtight container at room temperature for up to a week.

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