The Perfect Fudgy Brownies

Ingredients

• 1/2 cup Unsalted Butter (cut into cubes, room temperature)
• 8 oz Dark Chocolate (70% cocoa, chopped)
• 1 cup Granulated Sugar (fine white sugar)
• 1/2 cup Brown Sugar (packed, light brown)
• 2 Large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 3/4 cup All-Purpose Flour (sifted)
• 1/4 cup Unsweetened Cocoa Powder (high quality Dutch‑process)
• 1/4 tsp Salt (fine sea salt)
• 1/2 cup Walnuts (roughly chopped, optional)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Pan

   Line the 8×8‑inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal. Lightly grease the parchment.

   Time: PT5M

3. Melt Butter and Chocolate

   Combine the butter cubes and chopped dark chocolate in a medium saucepan over low heat. Stir constantly until smooth and fully melted. Remove from heat and let cool slightly.

   Time: PT5M

4. Mix Sugars and Eggs

   In a large mixing bowl, whisk together granulated sugar, brown sugar, and the two eggs until the mixture is light and slightly fluffy, about 2–3 minutes.

   Time: PT5M

5. Combine Wet Ingredients

   Pour the slightly cooled chocolate‑butter mixture into the sugar‑egg bowl. Add vanilla extract. Stir gently until fully incorporated.

   Time: PT2M

6. Add Dry Ingredients

   Sift together all‑purpose flour, cocoa powder, and salt. Fold the dry mixture into the wet batter using a spatula, mixing just until no flour streaks remain.

   Time: PT5M

7. Fold in Walnuts (Optional)

   If using, gently fold the chopped walnuts into the batter.

   Time: PT2M

8. Bake

   Spread the batter evenly in the prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

   Time: PT25M

   Temperature: 350°F

9. Cool and Cut

   Allow the brownies to cool in the pan on a cooling rack for about 8 minutes, then lift them out using the parchment overhang and transfer to a cutting board. Cut into 12 squares.

   Time: PT8M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g