The Best Fudgy Brownie Recipe
The Best Fudgy Brownie Recipe yields thick, rich, fudgy brownies with deep chocolate flavor. They are filled with chocolate chips and have gorgeous, shiny, crinkly tops!
Equipment
- 9 x 13-inch baking dish or pan
- medium mixing bowl
- large mixing bowl
- medium glass measuring cup or microwave-safe bowl
- large, sharp knife
- offset spatula or rubber spatula
- parchment paper
- large cutting board
Ingredients
- 1 1/4 cup (247g) sugar
- 1 1/4 cup (266g) brown sugar
- 2 1/4 sticks (284g) unsalted butter, melted Plus 1 tablespoon for buttering the baking dish.
- 3 tablespoons milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup + 2 tablespoons (99g) cocoa
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Butter a 9 x 13-inch baking dish or pan.
- Line the dish with parchment paper and leave enough overhang on each side so that you can lift the brownies out after they are baked.(Because we buttered the dish first, it helps the parchment to stick to the dish. If you don't want to use parchment, you can definitely skip this step after buttering the dish. I like the ease of removing the brownies from the pan with the parchment.)
- Add flour, cocoa, baking powder and salt to a medium bowl. Whisk until combined. Set aside.
- Melt butter in 20-second increments in a medium glass measuring cup or a microwave-safe bowl.
- Combine melted butter, both sugars and milk in a large mixing bowl.
- Add eggs and vanilla extract. Mix until combined.
- Add dry ingredients. Mix until just combined. Don't overmix.
- Pour in chocolate chips. Mix chips into batter until just combined.
- Spread the brownie batter evenly into the prepared baking dish using an offset spatula or rubber spatula.
- Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few fudgy crumbs attached. You don't want a lot of wet batter stuck to the toothpick. (I usually start checking the brownies after 20 minutes because ovens can vary.)
- Once brownies are done, remove them from the oven and let them cool on a cooling grid for 30-60 minutes.
- Using both hands, lift brownies out of pan and finish letting them cool on the cooling grid. (If you didn't use parchment, just cool the brownies in the baking dish and slice into 24 bars with a sharp knife once completely cool.)
- Using a large sharp knife, cut brownies into 24 bars on a large cutting board.
- Serve and enjoy!
Notes
Store brownies in an airtight container or sealed food storage bag at room temperature for 3-4 days or up to 1 week in the refrigerator.
Brownies can be frozen for up to 3 months in an airtight freezer bag or container.