As their name suggests, these brownies are deliciously rich and fudgy. They are quick and easy to mix up, and you probably have all of the ingredients on hand, making them an ideal treat to whip up when a sudden chocolate craving hits. I added in some dark chocolate chips because, well, why not? I like the extra bits of chocolate that the chips add, especially when the brownies are slightly warm so the chocolate chips are nice and melty.
There are many, many brownie recipes out there, and if you haven’t found your favorite yet (or even if you have), I encourage you to try these. I know I’ll make them again and again.
One year ago: Vanilla Cupcakes with Chocolate Buttercream Frosting and Cappuccino Cookies
Rich, Fudgy Brownies
Makes one 9-inch square pan of brownies
- 8 oz. (1 cup) unsalted butter, plus more softened for the pan
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 tsp. pure vanilla extract
- 3 oz. (2/3 cup) unbleached all-purpose flour; plus more for the pan
- 2 1/2 oz. (3/4 cup) unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dark chocolate chips
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Line a 9-inch-square metal baking pan with foil, and then butter and flour the foil, tapping out the excess flour.
- Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and transfer the butter to a large bowl. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. Stir in the chocolate chips.
- Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs clinging to it, about 35-40 minutes. Let the brownies cool completely in the pan on a rack.
- Use the foil lining to remove the brownies from the pan. Cut into 16 squares. Keep brownies at room temperature, well wrapped.
Source: adapted from Fine Cooking.