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Ultimate Fudgy Brownies Recipe

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4 from 11 reviews

This Ultimate Fudgy Brownies recipe delivers rich, dense, and chocolatey brownies with a shiny crust and a perfectly fudgy interior. Made with bittersweet chocolate, melted butter, and a blend of granulated and brown sugars, these brownies are quick to prepare and baked to perfection in a 13×9-inch pan. Ideal for sharing at parties or as a decadent treat at home, these brownies also freeze well for up to three months.

Ingredients

Brownie Batter:

  • 2 sticks (½ pound) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, roughly chopped (e.g., Ghirardelli bars)
  • 4 large eggs
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour, spooned and leveled

Instructions

  1. Preheat Oven and Prepare Pan: Set the oven rack in the middle position and preheat to 350°F (175°C). Line a 13 x 9 x 2-inch baking pan with parchment paper, extending the paper up the sides to create an overhang, and grease with butter or nonstick spray to prevent sticking.
  2. Melt Butter and Chocolate: Place the butter in a microwave-safe bowl and melt until bubbling. Add the chopped chocolate and whisk continuously until fully melted and smooth. If the chocolate doesn’t melt completely from the butter heat, microwave the mixture for an additional 20 seconds and whisk again. Alternatively, melt both in a heatproof bowl over simmering water, stirring occasionally.
  3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, salt, granulated sugar, dark brown sugar, and vanilla extract until smooth and no brown sugar lumps remain.
  4. Combine Chocolate Mixture and Flour: Pour the melted chocolate and butter mixture into the wet ingredients and whisk to combine. Then add the flour and whisk gently until the batter is uniform with no streaks of flour.
  5. Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for about 45 minutes, or until the surface forms a shiny crust and the batter is moderately firm but still fudgy inside.
  6. Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely before cutting. This allows the brownies to set properly.
  7. Cut Brownies: Use the parchment paper overhang to lift the brownies out of the pan. Peel parchment paper from the edges, trim the edges for evenness if desired, and cut into 2-inch squares using a sharp knife.
  8. Storage and Freezing: Store brownies at room temperature in an airtight container for 3 to 4 days or refrigerate to extend shelf life by a couple of days. For freezing, after brownies have completely cooled, cut into squares, wrap tightly in foil, place in a sealed container or bag, and freeze for up to 3 months. Thaw overnight on the countertop before serving.

Notes

  • Use high-quality bittersweet or semisweet chocolate for best flavor.
  • Do not overbake; brownies should have a shiny crust with a fudgy center.
  • Ensure brown sugar lumps are fully dissolved for a smooth batter.
  • Line pan with parchment for easy removal and cleaner edges.
  • Proper cooling before cutting prevents crumbling.
  • Brownies can be refrigerated or frozen for longer storage without losing texture or flavor.

Find it online: http://bitezly.com/ultimate-fudgy-brownies-recipe/