🍫 Homemade Fudgy Brownies
Ingredients (makes one 8×8-inch pan)
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½ cup (1 stick) unsalted butter
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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⅓ cup unsweetened cocoa powder
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½ cup all-purpose flour
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¼ tsp salt
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¼ tsp baking powder (optional — omit for extra fudgy brownies)
Optional mix-ins:
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½ cup chocolate chips or chopped nuts
Instructions
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Preheat oven:
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350°F (175°C).
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Grease or line an 8×8-inch baking pan with parchment paper.
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Melt butter:
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In a medium saucepan, melt the butter over low heat.
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Remove from heat and stir in sugar, eggs, and vanilla until smooth and glossy.
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Add dry ingredients:
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Sift in cocoa powder, flour, salt, and (optional) baking powder.
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Stir gently until just combined — don’t overmix.
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Add mix-ins (optional):
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Fold in chocolate chips or nuts if desired.
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Bake:
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Spread the batter evenly into the prepared pan.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not clean — that’s key for fudgy brownies!).
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Cool & serve:
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Let cool completely in the pan before slicing.
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Dust with powdered sugar or drizzle with melted chocolate if you like.
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💡 Tips & Variations
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Extra fudgy: Reduce flour to ⅓ cup and skip baking powder.
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Mocha brownies: Add 1 tsp instant espresso or coffee powder to the melted butter.
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Salted caramel: Swirl in caramel sauce before baking and sprinkle with sea salt.
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Cakey version: Use the full ½ cup flour and keep the baking powder.
Would you like me to share a one-bowl cocoa brownie version (no melting chocolate — just whisk and bake)? It’s even easier and tastes amazing.
