Ingredients for Super Fudgy Brownies
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (6 ounces) bittersweet chocolate chips (60% cacao)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
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How to Make Super Fudgy Brownies
- Preheat oven to 350°F (175°C).
- Grease a 9-inch square baking pan. Line the bottom and two sides with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large heatproof bowl set over a saucepan of simmering water (double boiler), combine 1 cup (6 ounces) bittersweet chocolate chips (60% cacao) and ½ cup (1 stick) unsalted butter.
- Stir occasionally until completely melted and smooth, about 2-3 minutes. Remove from heat.
- Add 1 ¾ cups granulated sugar to the melted chocolate mixture and stir until well combined.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let cool completely in the pan on a wire rack for at least 30 minutes.
- Lift the brownies out of the pan using the parchment paper overhang. Let cool completely on a wire rack.
- Once completely cool, use a sharp, dampened knife to cut into 16 squares.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
63g
Fat
43g
Carbs
8g
