Classic Fudgy Chocolate Brownie Dessert
Indulge in these rich and decadent classic fudgy chocolate brownies, perfect for any occasion. This recipe delivers a perfectly moist and chewy brownie with a crackly top, loaded with chocolate chips.
Equipment
- Oven
- 9x13 inch baking pan
- Parchment paper
- Large microwave-safe bowl or saucepan
- Whisk
- Spatula or wooden spoon
- Wire rack
- Cutting board
Ingredients
Brownie Ingredients
- 1 cup Unsalted Butter (2 sticks), melted
- 2 cups Granulated Sugar
- 4 Large Eggs at room temperature
- 1 tablespoon Vanilla Extract
- 1 cup All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder (Dutch-processed recommended)
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips or Chopped Chocolate (semi-sweet or dark chocolate)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with greased parchment paper, ensuring an overhang on the sides.
- Melt the butter in a large microwave-safe bowl or saucepan, then add chocolate chips and stir until smooth. Let the mixture cool slightly.
- Whisk granulated sugar into the cooled chocolate mixture, then incorporate eggs one at a time, followed by vanilla extract until the mixture is glossy.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared baking pan and spread it with a spatula.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Remove the pan from the oven and cool the brownies completely in the pan on a wire rack to ensure proper setting.
- Once completely cooled (2-3 hours), use the parchment paper overhang to lift the brownies from the pan, slice into squares, and serve.
Notes
For an extra rich flavor, use high-quality chocolate. Do not overbake, as this can lead to dry brownies. Cooling completely is essential for the fudgy texture.