Indulge in these irresistibly fudgy brownies, a perfect balance of rich chocolate flavor and satisfying texture.
Packed with protein from eggs and healthy fats from butter and optional nuts, these treats offer a fiber boost while remaining lower in refined carbs than traditional desserts.
Quick, easy, and ideal for everyday baking, they’re perfect for snack time, meal prep, or sharing with friends.
Quick Fudgy Brownies
Equipment
- 8-inch square baking pan
- Parchment paper or aluminum foil
- Medium saucepan
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Toothpick for testing doneness
Ingredients
- 10 tablespoons 145 g unsalted butter
- 1 ¼ cups 250 g granulated sugar
- ¾ cup plus 2 tablespoons 75 g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 large cold eggs
- ½ cup 65 g all-purpose flour
- ⅔ cup 80 g chopped walnuts, pecans, or chocolate chips (optional)
Instructions
- Preheat and Prepare Your Pan: Begin by positioning an oven rack in the center of your oven and preheating it to 325°F (162°C). This ensures even baking and prevents the edges from overcooking before the center sets. While the oven warms, line an 8-inch square baking pan with parchment paper or aluminum foil. Make sure to leave an overhang on two opposite sides — this makes lifting the brownies out of the pan effortless after baking. Grease the pan lightly if desired to ensure smooth release.
- Melt the Butter: Place 10 tablespoons (145 g) of unsalted butter in a medium-sized saucepan. Set the pan over medium-low heat, allowing the butter to melt slowly. Stir occasionally to encourage even melting, but do not let it brown. The goal is a fully melted, smooth butter base — the foundation for your rich, fudgy brownies.
- Blend in Sugar and Cocoa: Once the butter is completely melted, remove the pan from heat. Immediately add 1 ¼ cups (250 g) granulated sugar, ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt. Stir continuously until all ingredients are thoroughly combined. Don’t worry if the mixture appears slightly gritty at this stage — the eggs will transform it into a glossy, smooth batter.
- Cool the Mixture: Allow the butter and sugar mixture to cool for about 5–10 minutes, or until it is warm but not hot. You should be able to touch the batter without discomfort. This step is crucial adding cold eggs to hot batter can cook them too quickly, resulting in curdling instead of a smooth, silky brownie base.
- Incorporate the Eggs: Add 2 cold large eggs, one at a time, to the warm batter. After each addition, stir vigorously until fully integrated. The batter should gradually become glossy and thick. This vigorous stirring develops the texture and ensures the brownies are fudgy yet soft in the center.
- Fold in the Flour: Measure ½ cup (65 g) of all-purpose flour using the spoon-and-level method to avoid compacting. Gently fold the flour into the batter using a wooden spoon or spatula. Beat the mixture thoroughly for 40–50 strokes, or until it becomes very thick, pulling slightly away from the sides of the pan. This step ensures the brownies hold together while maintaining a dense, fudgy consistency.
- Add Optional Mix-Ins: If you want a crunchy or extra chocolatey touch, fold in 2/3 cup (80 g) chopped walnuts, pecans, or chocolate chips. Stir gently to distribute evenly without deflating the thick batter. This adds texture and enhances flavor, giving your brownies an extra layer of enjoyment.
- Transfer and Spread the Batter: Scrape the thick batter into your prepared pan, using a spatula to spread it evenly. Press the batter into the corners and smooth the surface for uniform baking. The even thickness helps the brownies bake consistently and ensures the edges and center cook at the same rate.
- Bake to Perfection: Place the pan in the preheated oven and bake for 20–30 minutes. Keep an eye on the edges — they should look set and slightly pulling away from the pan, while the center remains slightly underbaked. Use a toothpick inserted in the middle to check doneness: a few moist crumbs or a tiny bit of batter should cling to it. Remember, the brownies continue to firm up as they cool, so it’s better to slightly underbake than overbake.
- Cool Completely: Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan. Cooling is essential to achieving a dense, fudgy interior and clean slices. For cleaner edges and easier cutting, chill the brownies in the refrigerator for 1–2 hours before slicing.
- Slice and Serve: Use a sharp chef’s knife to cut the brownies into 16 squares. Wipe the blade clean between cuts for neat edges. Serve as a decadent snack, dessert, or even a portable treat for meal prep. These brownies remain moist, fudgy, and flavorful, keeping well at room temperature, in the fridge, or even frozen for later enjoyment.
- Storage Tips: Store cooled brownies in an airtight container at room temperature for 2–3 days, or refrigerate for up to 2 weeks. For longer storage, wrap individually and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving. This makes them convenient for daily enjoyment or special occasions.
Notes
- Use high-quality unsweetened cocoa powder for a rich, deep chocolate flavor.
- Cold eggs are essential to create a thick, glossy batter that yields fudgy brownies.
- Avoid overbaking; brownies continue to cook as they cool, so slightly underdone centers are perfect.
- Optional nuts or chocolate chips add texture, but the recipe is delicious even without them.
- Line your pan with parchment or foil for easy removal and cleaner edges.
- Use the “spoon and level” method for measuring flour and cocoa to prevent dense brownies.
- Stir batter thoroughly after adding flour for consistent texture without overmixing.
- Chill brownies before slicing for clean, professional-looking squares.
Chef’s Secrets To Perfect Brownies
Achieving the ultimate fudgy brownie starts with attention to temperature and technique.
Using cold eggs and slightly warm butter-cocoa mixture prevents curdling and ensures a glossy, thick batter.
Stir the flour thoroughly but avoid overmixing, which can make brownies cakier rather than dense and fudgy.
For extra shine on the top, resist the urge to open the oven repeatedly during baking.
Choosing a good-quality cocoa powder or Dutch-processed cocoa enhances depth of flavor, while optional nuts or chocolate chips can be lightly toasted beforehand to intensify aroma.
Following these little tips consistently ensures brownies with a tender, moist center and slightly crisp edges every time
Serving Suggestions For Every Occasion
Fudgy brownies are incredibly versatile. Serve them warm with a scoop of vanilla or coffee ice cream for an indulgent dessert.
Pair with fresh berries or a drizzle of raspberry coulis to balance sweetness. For everyday enjoyment, they are perfect as a portable snack or packed in lunchboxes.
Cut into bite-sized squares and sprinkle lightly with powdered sugar for a coffee-table treat, or layer with whipped cream and chocolate ganache for a rich, elegant dessert.
These brownies also pair well with a hot cup of coffee, chai, or even a creamy latte, making them ideal for casual and special occasions alike.
Storage Tips For Maximum Freshness
To keep brownies soft and moist, store them in an airtight container at room temperature for up to three days.
If you prefer longer storage, refrigerate for up to two weeks, ensuring they are covered to prevent drying out.
For freezing, wrap each brownie individually in plastic wrap and place in a freezer-safe container; they can last up to three months.
Thaw frozen brownies in the fridge or at room temperature. When ready to serve, warming slightly in the microwave or oven enhances their fudgy texture and aroma.
These methods make the brownies convenient for meal prep or unexpected guests.
Frequently Asked Questions
1. Can I use melted chocolate instead of cocoa?
Yes! You can substitute high-quality dark or semi-sweet chocolate for cocoa, but reduce the butter slightly since chocolate contains cocoa butter.
This will maintain the perfect fudgy texture without making the batter too oily.
2. Why are my brownies cakier than fudgy?
Cakey brownies often result from overbaking, overmixing after adding flour, or using too much flour.
Stick to the specified measurements and gently fold in the flour for dense, moist brownies.
4. How can I make the brownies extra chocolatey?
Add chocolate chunks, chips, or a sprinkle of cocoa powder to the batter.
Using Dutch-processed cocoa or high-quality dark chocolate intensifies the flavor. Toasted nuts also enhance the chocolate aroma.
5. Can I bake these in a different pan size?
Yes! For a larger 9×13-inch pan, double the recipe. Baking times will vary, so start checking for doneness 5 minutes earlier.
Brownies should be set on the edges and slightly underbaked in the center for perfect results.
