Homemade Fudgy Brownies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup butter, melted
02 -
1 ½ cups brown sugar, packed
03 -
½ cup granulated sugar
04 -
1 tablespoon vanilla extract
05 -
4 large eggs
06 -
1 ¼ cups all-purpose flour, weighed or properly measured
07 -
1 cup unsweetened cocoa powder
08 -
1 teaspoon salt
09 -
1 cup semisweet mini chocolate chips
# Instructions:
01 -
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 -
In a large bowl, stir together the melted butter, brown sugar, granulated sugar, and vanilla extract until well-combined and smooth.
03 -
Add the eggs one at a time, mixing well after each addition, until the mixture is thoroughly blended and slightly thickened.
04 -
In a separate bowl, combine the flour, cocoa powder, and salt. Add this dry mixture to the wet ingredients and stir just until incorporated. Be careful not to overmix.
05 -
Fold in the mini chocolate chips, distributing them evenly throughout the batter.
06 -
Pour the batter evenly into the prepared baking dish. Bake for 25-30 minutes. The edges should look dry and set, but the center should still have fudgy crumbs (not wet batter) when a toothpick is inserted.
07 -
Let the brownies cool completely in the pan to room temperature before cutting into squares. This helps them set up properly and makes for cleaner cuts.
# Notes:
01 -
To properly measure flour for perfect brownies, sift or stir the flour first, then lightly spoon it into the measuring cup without packing it down. Level it off with a butter knife.
02 -
These brownies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
For extra fudgy brownies, refrigerate them after they've cooled to room temperature.