Fudgy Brownies
- Yield: 9 1x
Ingredients
Units
Scale
- 145 g butter (10 tablespoons / 1 1/4 sticks or 5 ounces)
- 250 g sugar (1 1/4c)
- 80 g unsweetened cocoa powder (natural or Dutch-process) (3/4c)
- 15 g unsweetened cocoa powder (natural or Dutch-process) (2 T)
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs
- 70 g flour (1/2 c)
Instructions
- Position a rack in the lower third of the oven and preheat the oven to 325° F / 162° C. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside. Or just butter the pan.
- Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl or in pan on stovetop. Heat over stove, stirring in often, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
- Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one.
- When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
- Bake 20 to 25 minutes, until a toothpick inserted into the center emerges slightly moist with batter.
- Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.