Ingredients
Method
Preheat & prep pan
- Preheat oven to 175 °C (350 °F). Line a 20x20 cm (8x8 inch) pan with parchment paper.
Mix wet ingredients
- In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar with a hand whisk for about 1 minute, until the mixture looks smooth and slightly glossy. Add the eggs and vanilla, then whisk again for another 1–2 minutes until the batter thickens and turns shiny. (This step helps create that crackly brownie top!)
Add dry ingredients
- Sift cocoa powder, flour, and salt into the bowl. Switch to a spatula or wooden spoon and gently fold the dry ingredients into the wet mix. Stir slowly, just until no dry streaks remain — about 20–30 seconds. Do not overmix, or the brownies will turn cakey instead of fudgy.
Add chocolate chunks
- Sprinkle in the chopped chocolate or chocolate chips and fold them in with the spatula, using only a few gentle turns.
Bake
- Spread the batter evenly into the prepared pan. Bake for 22–25 minutes. The edges should look set, but the center should still be slightly soft. A toothpick should come out with a few moist crumbs.
Cool & cut
- Let brownies cool completely in the pan before lifting them out and cutting into squares. Cooling allows the fudgy texture to set properly.
Notes
Pro Tips for Perfect Fudgy Brownies
- Use a hand whisk; don’t overmix after adding flour.
- Slightly underbake for a gooey center.
- Whisk sugar + eggs until glossy for that shiny, crackly top.
- Add a pinch of instant espresso powder to boost chocolate flavor.
Variations
- Nuts: walnuts, pecans
- Chocolate chunks or chips
- Peanut butter or cream cheese swirl
- Gluten-free: replace flour with a 1:1 gluten-free blend