Amazing Fudgy Brownies: 9 Steps to Perfection

Oh, brownies! Is there any better way to celebrate something like National Chocolate Day than with a pan of these glorious, fudgy squares? I swear, the smell alone can transport you right back to childhood, can’t it? This recipe is my absolute go-to. It’s ridiculously simple, but the results are just *chef’s kiss*—deeply chocolatey, perfectly fudgy inside, and that amazing crackly top? Yep, we get that too! It reminds me so much of when I was little, watching my own grandmother in her kitchen, her hands dusted with flour. Life got crazy busy later on, and honestly, I thought those home-baked memories were lost. But digging up her old cards and adapting them truly brought that joy back, one perfect batch of brownies at a time. This one is a keeper, trust me!

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Why You’ll Love This Brownies Recipe

Honestly, why wouldn’t you love these brownies? They’re my favorite for so many reasons:

• Seriously Easy: You can whip these up from scratch faster than you can decide what to watch on TV. No fancy tricks needed!
• Perfect Texture: They hit that sweet spot – wonderfully fudgy, incredibly moist, and yes, that gloriously crackly top I adore.
• Crowd-Pleaser Guaranteed: Whether it’s a holiday or just a Tuesday, these brownies disappear fast. Everyone always asks for the recipe!
• Ultimate Chocolate Fix: When that deep chocolate craving hits, nothing else will do. These are your answer.

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Gather Your Ingredients for Classic Brownies

Okay, time to get our chocolate on! For these fantastic homemade brownie from scratch beauties, you’ll want to gather:

• 1 cup (that’s 2 sticks!) of unsalted butter, melted
• 2 cups of granulated sugar
• 1 teaspoon of vanilla extract (use the good stuff if you have it!)
• 4 large eggs
• 1 cup of all-purpose flour
• 1 cup of unsweetened cocoa powder (this is key for that deep flavor!)
• 1/2 teaspoon of salt
• And of course, 1 cup of chopped nuts, if you’re feeling like adding a little crunch!

Using good quality cocoa powder really makes a difference here, so grab the best you have!

How to Make Fudgy Chocolate Brownies From Scratch

Alright, let’s get down to business and make these amazing homemade brownie from scratch! This is where the magic happens, and trust me, it’s a pretty simple process that leads to some seriously life-changing fudgy chocolate brownies. Remember all those ingredients we gathered? Now we put them to work! Think of this as your guided tour to brownie perfection. You can check out more tips over on my blog if you want to dive deeper!

Step 1: Prepare Your Baking Pan and Oven

First things first, let’s get the oven all warm and cozy. Preheat it to 350°F (175°C). While that’s heating up, grab your 9×13 inch baking pan, give it a good grease, and then a little flour dusting. This helps make sure those beauties won’t stick!

Step 2: Combine Wet Ingredients for Your Brownies

In a big bowl, pour in your melted butter. Add in the sugar, and then that splash of vanilla extract. Give it a good stir until it’s all nicely combined and looks smooth.

Step 3: Incorporate the Eggs

Now, I like to add the eggs one at a time, beating really well after each one goes in. This helps create that lovely structure that keeps our brownies from getting too dense or falling apart.

Step 4: Mix Dry Ingredients for the Brownies

Grab another bowl and whisk together your flour, unsweetened cocoa powder, and salt. Give it a good whisk to make sure everything is evenly distributed. Nobody wants a surprise pocket of salt!

Step 5: Combine Wet and Dry Mixtures

This is where we bring it all together. Gradually add the dry ingredients to your wet mixture. Stir gently until it’s *just* combined. Seriously, don’t go crazy mixing here – overmixing is the quickest way to tough brownies, and we want fudgy goodness!

Step 6: Add Optional Nuts

If nuts are your jam, now’s the time to fold them in. Just a gentle stir to distribute them evenly throughout the batter.

Step 7: Pour and Spread the Brownie Batter

Pour your beautiful, chocolatey batter into the prepared pan. Use a spatula to spread it out evenly, making sure it reaches all the corners.

Step 8: Bake Your Brownies to Perfection

Pop that pan into your preheated oven and bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with moist crumbs attached – not wet batter, but not totally clean either! Overbaking is the enemy of fudgy brownies, so watch them closely.

Step 9: Cool and Cut the Brownies

This next part is tough, but so important! Let the brownies cool completely in the pan. I know, I know, the smell is torture! But cutting them while they’re warm will just make them messy. Once cooled, cut them into perfect squares.

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Tips for the Best Chewy Cocoa Squares

Want to make sure your brownies are absolutely perfect every single time? It’s all about a few little secrets! Paying attention to ingredient quality makes a huge difference, so using good cocoa powder really is worth it. And remember what I said about overmixing? Yeah, don’t do it! It’s the quickest way to turn your fudgy dreams into tough little squares. For that super crackly top everyone loves, making sure your butter and sugar are creamed just right is key. Don’t be afraid to play around too – I love adding a little espresso powder to mine sometimes for an extra chocolatey punch! You can find even more dessert ideas over on my desserts page.

Ingredient Notes and Substitutions for Your Brownies

When it comes to these brownies, the ingredients really shine! For the cocoa powder, you can use either natural unsweetened or Dutch-processed; both give a fantastic chocolate flavor, but Dutch-processed can make them a bit darker and smoother. Some people even like to add a little instant espresso powder to the dry ingredients – it doesn’t make them taste like coffee, but it really intensifies that rich chocolate flavor! As for sugar, granulated is what gives us that lovely crackly top, so I usually stick with that. However, if you’re out of granulated, you could try using light brown sugar, but your texture might be a bit more chewy than crackly.

Frequently Asked Questions About Brownies

Let’s dive into some common questions I get about these brownies! Making homemade brownie from scratch is usually pretty straightforward, but a few little things can make all the difference.

Can I make fudgy chocolate brownies without eggs?

That’s a tough one! Eggs play a big role in the texture and structure of these brownies, especially in getting that fudgy interior and holding everything together. While you can find egg-free brownie recipes out there, this specific recipe relies on them to achieve that classic fudgy feel. You might end up with something a little more crumbly or cake-like if you try to substitute them here without a specific egg-free conversion.

How do I get that perfect crackly top on my brownies?

Oh, the crackly top! It’s one of my favorite parts! The secret is really in the sugar and how much you beat the wet ingredients. Make sure you thoroughly beat the melted butter and sugar together, and then beat those eggs in each at a time. When you get that mixture nice and aerated, it helps create that signature thin, crackly crust as the brownies bake. Don’t overmix the batter once the flour goes in, though, as that can ruin the crackle!

Can I freeze leftover brownies?

Yes, absolutely! These brownies freeze wonderfully. Once they’ve cooled completely, you can wrap them tightly in plastic wrap, then pop them into an airtight container or a freezer bag. They’ll keep their fudgy yumminess for up to 2-3 months. When you’re ready to enjoy one, just let it thaw on the counter for a bit. They’re almost as good as fresh!

What if my brownies aren’t fudgy enough?

If your brownies turned out more cakey than fudgy, it usually comes down to a couple of things. First, make sure you didn’t overbake them! Overbaked brownies lose moisture the fastest. Pull them out when that toothpick has moist crumbs, not when it’s bone dry. Also, check that you didn’t accidentally add too much flour. Measuring flour correctly is super important in baking!

Storage and Reheating Instructions

Leftover brownies? Lucky you! To keep these fudgy delights fresh, just store them in an airtight container at room temperature. They’re usually good for about 3-4 days, though mine rarely last that long! If you want to reheat them, pop a square in the microwave for about 10-15 seconds. It brings back that perfect gooey-warm texture!

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Understanding the Nutrition of Your Homemade Brownies

Now, let’s talk nutrition! Remember, these numbers are just estimates, and what you get can vary a bit depending on exactly what you put in and how you cut your squares. But, for a typical serving of these glorious brownies, you’re looking at roughly:

Serving Size: 1 square

• Calories: 250
• Fat: 14g (with 8g being saturated fat)
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 50mg
• Carbohydrates: 32g (with 30g being sugar)
• Fiber: 2g
• Protein: 3g

Share Your Brownies Creations!

Have you made these amazing brownies? I’d absolutely love to hear all about it! Please leave a comment below and let me know how they turned out. If you snapped a photo (and how could you not?!), tag Carla’s Cooking on social media. Seeing your delicious creations makes my day! You can also reach out via my contact page if you have any questions!

Classic Fudgy Brownies

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A straightforward recipe for rich, fudgy homemade brownies with a crackly top and moist interior, perfect for any chocolate craving.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup chopped nuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the melted butter and sugar. Stir in the vanilla extract.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. If using, stir in the chopped nuts.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Let the brownies cool completely in the pan before cutting into squares.

Notes

• For an even richer flavor, use high-quality cocoa powder.
• If you prefer a cakey brownie, you can add an extra tablespoon or two of flour.
• These brownies are best stored in an airtight container at room temperature.

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 30g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg