This delicious fudgy brownies recipe is incredibly simple and easy to customize, making it the ideal choice for experimenting with different flavor profiles.
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The recipe's versatility allows for adding various mix-ins and garnishes, such as frosting and/or fruit, tailored to individual preferences. In addition, these chocolate delights pair well with classic beverages such as coffee or tea and can be served as a formal dessert.
For more Brownies recipes, check out these Nutella Brownies, Cranberry Pecan Brownies, Cheesecake Brownies, Reeses Brownies, and Brookies.
How to Make Fudgy Brownies
Note: The full instructions are provided in the recipe card below.
Grease a 9-inch-by-9-inch square pan with cooking spray. Line the pan with parchment paper, leaving some overhang; set aside. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
Spread the pecans on a rimmed baking sheet and bake until slightly darkened about 10 minutes; let cool completely. Once cooled, roughly chop the pecans; set aside.
In a medium bowl, sift together flour and cocoa; toss in the pecans if using, and set aside. In a medium sauce pot over medium-low heat, melt the chocolate and butter, stirring until melted. Remove the pot from the heat and whisk in the espresso powder and sugars right into the pot. Whisk in the eggs one at a time, then whisk in the salt and vanilla.
Stir in the flour and cocoa powder mixture until evenly combined. Spread into the prepared pan. Bake for about 25 to 30 minutes or until the tops of the brownies lose their shine. Cool the fudgy brownies for an hour before removing them from the pan.
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Recipe
Easy Brownies
Equipment
- 9-inch-by-9-inch square pan
Ingredients
- 285 g (1-¼ cups) unsalted butter , unsalted
- 115 g bittersweet or unsweetened chocolate chips or bar , chopped
- 125 g (1 cup) all-purpose
- 1 teaspoon espresso powder optional
- 30 g (¼ cup) cocoa powder (unsweetened or Dutch-process)
- 150 g (¾ cup) granulated sugar
- 200 g (1 cup) brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 100 g pecan halves , chopped (optional)
Instructions
- Grease a 9-inch-by-9-inch square pan with cooking spray. Line the pan with parchment paper, leaving some overhang; set aside. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Spread the pecans on a rimmed baking sheet and bake until slightly darkened, about 10 minutes; let cool completely. Once cooled, roughly chop the pecans; set aside.
- In a medium bowl, sift together flour and cocoa; toss in the pecans and set aside. In a medium sauce pot over medium-low heat, melt the chocolate and butter, stirring until melted. Remove the pot from the heat and whisk in the espresso powder and sugars right into the pot. Whisk in the eggs one at a time, then whisk in the salt and vanilla.
- Stir in the flour and cocoa powder mixture until evenly combined. Spread into the prepared pan. Bake for about 25 to 30 minutes or until the tops of the brownies lose their shine. Cool the brownies for an hour before removing from the pan.
Notes
How to Store
The fudgy brownies will keep in an airtight container for up to 5 days.Make Ahead
The fudgy brownies can be made a day ahead and stored at room temperature for up to 5 days in an airtight container with a sheet of parchment or wax paper between the layers.How to Freeze
Once fudgy brownies are completely cooled, double-wrap them tightly with plastic wrap and aluminum foil. Then, place them in a freezer-safe container. Freeze for up to three months. Thaw overnight on the countertop before serving.Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
