Indulge in the ultimate chocolate experience with these rich, dense, and fudgy brownies. Perfectly balanced with a crackly top and a moist center, this simple recipe delivers irresistible flavor in every bite. Ideal for chocolate lovers and easy enough for beginner bakers.
YIELD
16 servingsPREP
15 minCOOK
30 minREADY
45 minPro Tips
- Room Temperature Eggs: Using eggs at room temperature helps them blend more smoothly into the batter, ensuring an even texture.
- Double Boiler Alternative: If you don’t have a double boiler, use a microwave to melt the butter and chocolate in 20-second intervals, stirring between each, until smooth.
- Testing Doneness: The toothpick test is key—moist crumbs mean fudgy brownies, while a clean toothpick indicates they’re overdone.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 2 months.
Optional Variations
- Nut-Free: Omit the walnuts or replace them with ½ cup of chocolate chips or white chocolate chunks for extra gooeyness.
- Spiced Brownies: Add ½ teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients for a warm or spicy twist.
- Salted Caramel: Drizzle warm caramel sauce and a sprinkle of flaky sea salt over the brownies after baking for a decadent upgrade.
Ingredients
Directions
- Preheat the Oven: Preheat your oven to 350℉ (180℃). Grease an 8×12-inch (20×30 cm) baking pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Melt Butter and Chocolate: In the top of a double boiler (or a heatproof bowl set over a pot of simmering water), melt the butter and unsweetened chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly, about 5 minutes, to avoid scrambling the eggs in the next step.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted chocolate mixture with the brown sugar. Stir until fully incorporated. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined—do not overmix. If using walnuts, gently fold them in at this stage.
- Prepare for Baking: Pour the batter into the prepared pan, spreading it evenly with a spatula. The batter will be thick, which is normal for fudgy brownies.
- **Bake: Bake in the preheated oven for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to maintain the fudgy texture.
- Cool and Serve: Let the brownies cool in the pan for at least 15–20 minutes before cutting. For cleaner slices, cool completely or chill in the refrigerator for 30 minutes. Cut into squares and enjoy!
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