Super Fudgy Brownies Recipe

I feel like I’m drawing a line in the sand here with this post. On one side is the fudgy brownie gang. On the other is the cakey brownie posse. Don’t get me wrong, if the choice were no brownies or cakey brownies, I think we all know I’m going for those cakey brownies. But if I truly have my pick, I choose fudgy every time.

I especially like them straight from the oven, before you’re technically supposed to cut them. And you end up with this mangled mess of chocolate on your plate, but it’s okay because you just plop a scoop of vanilla ice cream on top and for a few minutes everything is right in the world.

Am I weird? You have to let me know if you do that too so I don’t feel like an outcast.

Anyway, let me get to the point. After making the same delicious brownie recipe for years, I decided it was time for a change. I wanted something ultra fudgy. After consulting my good friend google and making a few tweaks to the recipe, I feel like I’m prepared to declare these the best fudgy brownies I’ve ever had.

I can’t keep my face out of the pan. I just keep cutting little pieces off and popping them in my mouth, because as you know, food doesn’t count if you eat it standing up at the kitchen counter. That’s a true fact and I don’t care what science says about it.

Now, let’s talk history for a sec. Did you know brownies were born from a happy accident? Story goes, some forgetful chef left the leavening out of a chocolate cake. And voila! Brownies were born. Talk about a delicious mistake!

What makes these brownies stand out? Two words: chocolate layers. We’re talking cocoa powder and melted chocolate chips. And here’s a pro tip: a little extra salt. It might sound weird, but it really brings out the chocolate flavor.

So you want to know how to get these super fudgy brownies for yourself? Cool! Because I want to tell you.

The Nitty-Gritty

Prep time? 15 minutes. Baking time? 30-35 minutes. You’ll end up with 16 squares of pure bliss. Perfect for sharing… or not. I won’t judge.

This recipe’s pretty straightforward, but getting that perfect fudgy texture? That takes a bit of finesse. Don’t worry, I’ve got your back.

You’ll need:

• 8×8-inch baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula

No 8×8 pan? No problem. A 9×9 works too. Just cut the baking time by about 5 minutes.

Here’s a cool trick: You can make the batter a day ahead. Just pop it in the fridge and let it come to room temp before baking.

The Good Stuff

Alright, let’s talk ingredients:

• 1 cup unsalted butter
• 2 1/4 cups sugar (I know, it seems like a lot, but trust the process)
• 4 large eggs (room temp, please!)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup chocolate chips

Going vegan? Swap the butter for a plant-based version and use flax eggs. Gluten-free? A 1:1 gluten-free flour blend works like a charm.

Let’s Get Baking

1. Crank that oven to 350°F. Line your pan with parchment paper, leaving some overhang. This is your secret weapon for perfect cuts later.
2. Melt the butter in the microwave. Mix it with the sugar until it’s glossy. Let it cool a bit if it’s too hot.
3. Whisk eggs and vanilla in a separate bowl. Slowly mix this into your butter-sugar combo. Keep whisking! We don’t want scrambled eggs in our brownies.
4. Sift the dry ingredients together. Yes, sifting matters. No lumps allowed!
5. Here’s the crucial part: Gently fold the dry mix into the wet stuff in three stages. Stop as soon as you don’t see dry streaks. Overmixing is the enemy of fudgy brownies.
6. Fold in those chocolate chips. This is where the magic happens.
7. Pour into your pan and smooth the top. Bake for 30 minutes, then check. If the center’s still jiggly, give it another 3-5 minutes. You want the edges set and the center just slightly wobbly.
8. The hardest part? Waiting. Let them cool in the pan for 10 minutes, then use the parchment to lift them out. Let them cool completely before cutting. I know it’s torture, but it’s worth it for those perfect squares.

Mix It Up

Want to get creative? Try these twists:

• Add peppermint extract and mint chips for a holiday vibe
• Throw in some chopped nuts for crunch
• Swirl in peanut butter or Nutella for extra decadence
• Sprinkle in some espresso powder and cinnamon for a mocha kick
• Use black cocoa powder for an intense, Oreo-like flavor

Serving and Storing

These brownies are great on their own, but try them warm with vanilla ice cream. Heaven.

Store them in an airtight container at room temp for up to 4 days. Want them to last longer? Fridge for a week, or freeze for up to 3 months.

Pro tip: Microwave a square for 15 seconds. You’ll thank me later.

Remember, the secret to perfect brownies is all in the details. Measure carefully, mix gently, and don’t overbake. With a little practice, you’ll be the brownie master of your block.

That’s it! I kind of threw some baking convention out the window. I didn’t beat the eggs in one at a time. I didn’t sift my dry ingredients. And they still came out perfect.

Now go forth and bake! Your taste buds are waiting.

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