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Easy Fudgy Brownies

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If you are a fudgy brownie lover, then this recipe for easy fudgy brownies is a keeper! Deeply rich in chocolate flavor with a shiny, crackle top, these brownies will satisfy any chocolate cravings. Finished with a light sprinkling of sea salt, the overall flavor and texture of these brownies are pure perfection!

Ingredients

Scale
  • 3/4 Cup (98g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1/4 Cup (20g) Dutch-Process Cocoa Powder
  • 1 Teaspoon Instant Coffee/Espresso Powder
  • 1/4 Teaspoons Salt
  • 2 Large Eggs, Room Temperature
  • 1 Cup (192g) Granulated Sugar
  • 6 Ounces (170g) Semi-Sweet Chocolate Bar, Roughly Chopped
  • 6 Tablespoons (85g) Unsalted Butter
  • 3 Tablespoon (45ml) Neutral Flavored Oil i.e. Avocado or Vegetable Oil
  • 1 1/2 Teaspoons Vanilla Extract
  • Flaky or Coarse Sea Salt, Optional

Instructions

  1. Preheat the oven to 350F. Lightly grease an 8×8 inch square baking pan and line with parchment paper.
  2. In a medium mixing bowl add the chocolate, butter, and oil. Melt the chocolate mixture together until smooth over a double boiler or in the microwave on high at 30-second intervals. Set aside to cool until the base of the bowl is warm to the touch and no longer hot, about 7-9 minutes.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, coffee/espresso powder, and salt. Set aside.
  4. In a separate large mixing bowl, whisk together the eggs and sugar until it appears thickened and pale yellow, about 2-3 minutes.
  5. Whisk the warm chocolate mixture and vanilla extract into the whisked eggs and sugar batter. Next, gently mix in the dry ingredients just to combine. Take care not to overmix brownie batter.
  6. Transfer the batter to the prepared baking pan, smooth out into an even layer, and bake for 25-30 minutes. I find that the 27-minute mark results in the best fudgy texture. Brownies are ready when a toothpick inserted into the center comes out with moist crumbs.
  7. Allow the brownie to cool in the pan for 30-40 minutes before removing it from the pan. Sprinkle the top of the brownie with flaky or coarse sea salt (optional) and cut into 9 large or 16 small bars.

Notes

  • It is best to use an 8×8 inch square baking pan for this recipe. A 9×9 inch square baking pan may result in overly thin brownies.
  • For the best chocolate flavor in the brownies, use good quality cocoa powder and chocolate bars. Here are my personal favorites – Ghirardelli Dutch-Process Cocoa Powder and Baker’s Semi-Sweet Chocolate Bar or Ghirardelli Semi-Sweet Chocolate Bar.
  • The best baking time frame for this brownie recipe is 25-30 minutes. I find that the 27-minute mark yields the best fudgy texture. If your oven runs hot, then check on the brownies at the 25-minute mark.
  • For clean-cut brownies, use a sharp knife. In between cuts, clean the knife by running it under hot water and wiping it with a clean cloth.

Find it online: https://nourishedendeavors.com/easy-fudgy-brownies/