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Best Melt-in-Your-Mouth Fudgy Brownies

Best Melt-in-Your-Mouth Fudgy Brownies

Achieve that perfect, intensely chocolatey, and luxuriously gooey brownie experience at home with this simple yet decadent recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder Dutch-processed recommended
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • 1 ½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips plus extra for topping, optional
  • ½ cup chopped nuts like walnuts or pecans, optional

Equipment

  • 9x13 inch baking pan
  • Wire rack
  • Large bowl
  • Spatula
  • Whisk
  • Sharp Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Next, sift in the unsweetened cocoa powder, salt, and baking powder. Whisk these dry ingredients into the wet mixture until everything is just incorporated. Don't overmix at this stage.
    1 cup unsalted butter, 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder
  3. Add the vanilla extract to the mixture. Then, one at a time, add the four large eggs, whisking thoroughly after each addition until the batter is smooth and glossy. Ensure each egg is fully incorporated before adding the next.
    1 teaspoon vanilla extract, 4 large eggs
  4. Gradually add the all-purpose flour to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Stop mixing as soon as you no longer see streaks of dry flour.
    1 ½ cups all-purpose flour
  5. Gently fold in the semi-sweet chocolate chips and chopped nuts (if using) into the batter. Reserve a small handful of chocolate chips to sprinkle on top before baking.
    1 cup semi-sweet chocolate chips, ½ cup chopped nuts
  6. Pour the thick brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly into the corners of the pan, ensuring a consistent thickness.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should look set, but the center should still be slightly soft.
  8. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
  9. Once completely cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares using a sharp knife. Wipe the knife with a damp cloth between slices for cleaner cuts.

Notes

Store in an airtight container at room temperature for up to 3-4 days. Can be refrigerated for up to a week or frozen for up to 3 months.