Quick Fudgy Brownies
Rich, fudgy, and irresistibly chocolatey, these brownies are a quick and easy treat packed with protein, fiber, and healthy fats. Perfect for snack time, dessert, or meal prep, they remain soft in the center and firm at the edges, making every bite indulgent yet satisfying. Optional nuts add crunch and extra nutrients.
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.
