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Macro close-up of a plated serving of seriously fudgy homemade brownies with a crackly top and soft, dense chocolate center

Seriously Fudgy Homemade Brownies

Seriously Fudgy Homemade Brownies
These seriously fudgy homemade brownies bake up thick, rich, and deeply chocolatey with a shiny crackly top and a dense, moist center. They are ideal for anyone who wants a classic homemade brownie that feels indulgent, slices cleanly when cooled, and works for everyday baking or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting/Cooling Time 2 hours 20 minutes
Total Time 3 hours
Servings: 16 Brownies
Course: Brownies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter cut into pieces
  • 4 ounces semi-sweet or bittersweet chocolate chopped and divided
  • 1 and 2/3 cups granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9-inch square metal baking pan
  • Parchment paper
  • Microwave-safe bowl or measuring cup
  • Large mixing bowl
  • Hand mixer or stand mixer with whisk attachment
  • Fine-mesh sieve
  • Silicone spatula or wooden spoon
  • Offset spatula
  • Cooling rack
  • Sharp knife for slicing

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square metal baking pan with parchment paper, leaving overhang on two sides.
  2. Place the butter and half of the chopped chocolate in a microwave-safe bowl or measuring cup and heat in short intervals, stirring after each, until smooth and fully melted.
  3. In a large mixing bowl, beat the eggs and sugar together on medium-high speed for about 3 minutes until pale, thick, and ribbon-like.
  4. Pour the slightly cooled melted butter and chocolate into the egg mixture, add the vanilla, and mix until smooth and evenly combined.
  5. Sift the cocoa powder, flour, and salt into the bowl and mix gently until just combined.
  6. Fold in the remaining chopped chocolate and the chocolate chips until evenly distributed.
  7. Transfer the batter to the prepared pan and smooth it into an even layer.
  8. Bake for about 28 to 30 minutes, then begin checking for doneness.
  9. Insert a toothpick into the center; if it comes out with wet batter, continue baking and check every 2 minutes until it comes out with a few moist crumbs.
  10. Place the pan on a cooling rack and cool completely before lifting the brownies out with the parchment and slicing into squares.

Notes

  • Use a 9-inch square metal pan for the most even baking and the best edge-to-center texture.
  • Do not use a glass or ceramic pan if you want the same baking result described in the recipe.
  • Room-temperature eggs whip more easily with the sugar and help create the shiny top.
  • Beat the eggs and sugar until pale and thick; this step supports both texture and appearance.
  • Melt the butter and chocolate gently to avoid scorching or separation.
  • Sift the cocoa powder before mixing so the batter stays smooth and lump-free.
  • Mix the dry ingredients only until combined to avoid a tougher brownie texture.
  • The batter will be very thick, so an offset spatula helps spread it evenly in the pan.
  • Start checking at 28 minutes because overbaking will reduce the fudgy texture.
  • Brownies are done when a toothpick comes out with a few moist crumbs, not a clean toothpick.
  • Cool completely before slicing so the brownies finish setting and cut into neat squares.
  • Store in an airtight container at room temperature for up to 1 week.
  • Place parchment between layers if stacking to prevent sticking.
  • These brownies freeze well for up to 3 months when wrapped tightly.
  • Let frozen brownies thaw fully and come to room temperature for the best texture.
Nutrition Information Per Serving (1 brownie, estimated)
  • Calories: 285
  • Carbohydrates: 36g
  • Protein: 4g
  • Fat: 15g
  • Saturated Fat: 9g
  • Sugar: 26g
  • Fiber: 3g
  • Sodium: 125mg
  • Cholesterol: 58mg