Fudgy Brownies
Ingredients
- ½ cup (115 g) unsalted butter
- 8 oz (225 g) semisweet chocolate (chopped or chips)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup + 2 Tbsp (80 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ tsp fine salt
- Optional mix-ins: ½ cup chopped nuts, chocolate chunks, or swirl of peanut butter
Instructions
- Preheat your oven to 350 °F (175 °C). Line an 8×8″ (20×20 cm) square pan with parchment paper, leaving an overhang for easy removal. Lightly grease parchment.
- In a heatproof bowl set over (but not touching) simmering water, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool 5 minutes.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until well blended and slightly thickened (about 1 minute).
- Pour the melted chocolate mixture into the egg mixture and stir until fully combined.
- Sift the flour, cocoa powder, and salt into the batter. Gently fold with a spatula just until no streaks of flour remain—do not overmix.
- If using, sprinkle in nuts or chocolate chunks and fold once more. For a swirl, drop spoonfuls of peanut butter or cream-cheese mixture on top and swirl with a knife.
- Transfer batter to the prepared pan, smoothing the top. Bake 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack (at least 1 hour). Use the parchment overhang to lift brownies out, then cut into 9–16 squares.
Baking Tips & Variations
- For extra fudgy brownies, err on the shorter bake time.
- Let brownies rest overnight in an airtight container to deepen the flavor.
- Swap semisweet for bittersweet chocolate for a richer bite.
- Dust with powdered sugar or top with a sprinkle of flaky sea salt before serving.
0 comments:
Post a Comment