Fudgy Chocolate Brownies Recipe

Ingredients

• 1 cup Unsalted Butter (melted; use short bursts in microwave to avoid steam explosion)
• 3 large Eggs (crack into a separate bowl first to remove shells)
• 1 tablespoon Coffee (strong brewed coffee or instant; optional – can replace with extra water or vanilla)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 1 cup Granulated Sugar
• 1 cup Light Brown Sugar (about 200 g; dark brown sugar works too)
• 1 cup All-Purpose Flour (about 120 g; can use gluten‑free blend)
• 0.75 cup Cocoa Powder (blend of Dutch‑process and natural; sifted)
• 1 teaspoon Salt
• 1 cup Semi‑Sweet Chocolate Chips (fold in at the end; optional extra sprinkle on top)
• 1 cup Toasted Nuts (optional; use walnuts, pecans, or almonds, toasted)

Instructions

1. Prepare the pan

   Cut a square of parchment paper to fit an 8×8 inch pan, trim the corners, and line the pan. This ensures the brownies release cleanly.

   Time: PT2M

2. Melt the butter

   Place 1 cup unsalted butter in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between bursts, until fully melted.

   Time: PT2M

3. Combine wet ingredients

   Into a large mixing bowl add the melted butter, 1 tbsp coffee, 1 tbsp vanilla, 1 cup granulated sugar, and 1 cup light brown sugar. Whisk until smooth.

   Time: PT3M

4. Add the eggs

   Crack 3 eggs into a separate small bowl, check for shells, then pour into the wet mixture. Whisk until fully incorporated.

   Time: PT2M

5. Optional cocoa bloom

   If you want extra fudginess, stir ¾ cup cocoa powder directly into the warm butter mixture and let sit for 2 minutes before adding dry ingredients.

   Time: PT2M

6. Sift dry ingredients

   Sift 1 cup all‑purpose flour, ¾ cup cocoa powder, and 1 tsp salt into the bowl. This removes lumps and ensures even distribution.

   Time: PT2M

7. Combine until just mixed

   Using the whisk or spatula, fold the dry mixture into the wet mixture until it is almost combined. The batter will be thick.

   Time: PT3M

8. Fold in chocolate chips (and nuts)

   Gently fold 1 cup semi‑sweet chocolate chips and, if using, 1 cup toasted nuts into the batter until evenly distributed.

   Time: PT2M

9. Transfer to pan

   Pour the batter into the prepared pan. Use the spatula to smooth the surface and push batter toward the edges for an even crust.

   Time: PT2M

10. Bake

    Place the pan in a pre‑heated oven and bake at 350°F for 30 minutes. The center should be set but still slightly soft; the top will develop a glossy crackle.

    Time: PT30M

    Temperature: 350°F

11. Cool

    Remove the pan from the oven and let the brownies cool in the pan for about 15 minutes before lifting the parchment and cutting.

    Time: PT15M

12. Serve

    Using a sharp knife, cut the brownies into 9 generous squares. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Eggs: Egg replacer, Flax egg (1 tbsp ground flax + 3 tbsp water per egg)
• Instead of Coffee: Water, Extra vanilla extract
• Instead of Vanilla Extract: Almond extract, Maple extract
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Light Brown Sugar: Dark brown sugar, Muscovado sugar
• Instead of All-Purpose Flour: Gluten‑free flour blend, Almond flour (reduce by ¼ cup)
• Instead of Cocoa Powder: All Dutch‑process cocoa, All natural cocoa
• Instead of Salt: Sea salt
• Instead of Semi‑Sweet Chocolate Chips: Chocolate chunks, Chopped dark chocolate
• Instead of Toasted Nuts: Chopped toasted seeds, Omit entirely

Equipment Needed

• 8×8 Inch Baking Pan
• Parchment Paper
• Microwave
• Large Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• Fine Mesh Sieve
• Oven
• Cooling Rack (optional)
• Knife & Cutting Board

Critical Steps — Do Not Skip

• Line the pan with parchment paper to prevent sticking.
• Melt butter in short microwave bursts to avoid steam explosions.
• Sift cocoa powder and flour to eliminate lumps.
• Do not over‑mix once dry ingredients are added.
• Bake exactly 30 minutes at 350°F for the ideal fudgy texture.

Chef Tips from the Video

• A tablespoon of coffee brightens the chocolate without adding a coffee flavor.
• A blend of Dutch‑process and natural cocoa gives depth and fudginess.
• Using melted butter creates a denser, richer crumb than softened butter.
• If you like extra crunch, toast the nuts before folding them in.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 3 months.

Room temperature: Can sit at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• Bake the brownies a day ahead; they taste even better after the flavors meld.
• Cool completely, then wrap tightly and refrigerate or freeze.
• Reheat individual squares in the microwave for 10‑15 seconds for a warm, gooey treat.

Frequently Asked Questions