Easy one-pot fudgy brownies

These fudgy homemade brownies deliver the perfect balance of rich chocolate intensity and chewy, melt-in-your-mouth texture that boxed mixes can only dream of achieving. With their signature crinkly tops, intensely chocolatey centers, and simple pantry ingredients, these brownies will become your go-to recipe when chocolate cravings strike.

I've tested countless brownie recipes over the years, and this one consistently wins blind taste tests with friends and family. Last holiday season, I brought these to a potluck labeled simply as "homemade brownies" - three people tracked me down for the recipe before the night was over!

Essential Ingredients

• For the Chocolate Base:
• 10 tablespoons unsalted butter: Creates richness and activates the cocoa flavor
• 1¼ cups granulated sugar: Provides sweetness and contributes to that shiny top
• ¾ cup unsweetened cocoa powder: The star ingredient for deep chocolate flavor
• ¼ teaspoon salt: Enhances chocolate flavor and balances sweetness
• 1 teaspoon vanilla extract: Adds depth and complements the chocolate
• For Structure and Texture:
• 2 large eggs: Provides structure, richness and contributes to the shiny top
• ½ cup all-purpose flour: Just enough for structure without becoming cakey
• ⅔ cup chocolate chips or chunks (optional): For extra pockets of melty chocolate

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Detailed Cooking Instructions

Step 1: Prepare Your Baking Pan

Position your oven rack in the middle position and preheat to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal. The parchment prevents sticking and makes cleanup simple.

Step 2: Create the Perfect Brownie Base

In a medium saucepan, melt the butter over medium heat until fully liquid. Remove from heat immediately and add sugar and cocoa powder right away. The hot butter is crucial - it "blooms" the cocoa powder, releasing its full flavor potential and helps create that coveted shiny top.

Step 3: Develop the Flavor Foundation

Stir the mixture vigorously until well combined - it will look grainy at this stage, which is perfect. Add salt and vanilla extract, stirring to incorporate. Allow this mixture to cool slightly until warm but not hot - about 2-3 minutes. This cooling period prevents the eggs from cooking when added.

Step 4: Add Structure and Richness

Add eggs one at a time, stirring vigorously after each addition until fully incorporated. The batter will become shiny and smooth as you mix. Unlike many baked goods, these brownies benefit from thorough mixing at this stage - it develops that crackly top.

Step 5: Complete the Batter

Add flour and stir until no dry flour remains. If using chocolate chips, fold them in now. The batter will be quite thick - this is exactly what you want for fudgy brownies. Spread the batter evenly in your prepared pan, using a spatula to push it into the corners.

Step 6: Bake with Precision

Bake for 20-25 minutes, until the edges look set and the center looks slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Resist the urge to overbake - these continue cooking as they cool.

I've discovered that the quality of cocoa powder makes a significant difference in these brownies. While any unsweetened cocoa works, using a premium Dutch-processed cocoa creates a deeper, more complex chocolate flavor similar to Oreo cookies.

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Serving and Storage

For the cleanest cuts, refrigerate the completely cooled brownies for at least 30 minutes before slicing with a sharp knife. Store at room temperature in an airtight container for up to 4 days, though they rarely last that long in my home!

After making these brownies countless times, I've found that the key to their success lies in that unique first step of combining hot butter with sugar and cocoa. This method sounds simple but creates the perfect environment for those signature crackly tops and fudgy centers that make these brownies truly exceptional.

Frequently Asked Questions

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter. Just reduce or omit the added salt in the recipe depending on your taste preference.

→ How do I know when the brownies are done?

The edges should look dry while the middle is still slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs attached, not completely clean.

→ What's the best cocoa powder to use?

Both Dutch-process (for an Oreo-like flavor) and natural cocoa powder (for intense chocolate flavor) work well. Brands like Ghirardelli or Guittard are good choices.

→ Can I double this recipe?

Yes, double all ingredients and use a 9×13 inch pan. The brownies will be slightly thicker and may need a few extra minutes of baking time.

→ How should I store these brownies?

Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.