Fudgy Homemade Brownies
Easy fudgy homemade brownies recipe with rich chocolate flavor, perfect for beginners. Bakes in 30 minutes with simple ingredients.
Health Scores
Ingredients
- 1 cup unsalted butter
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 1 teaspoon instant espresso powder
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons hot water
- Cooking spray or parchment paper for pan prep
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing edges to overhang for easy removal.
- 2
Melt the unsalted butter in a large heatproof bowl set over simmering water, stirring occasionally until completely liquefied, about 3-4 minutes.
- 3
Whisk the cocoa powder and instant espresso powder together in a small bowl to distribute evenly.
- 4
Remove the melted butter from heat and stir the cocoa mixture into it until smooth and well combined, about 1 minute.
- 5
Crack the eggs into another bowl and whisk together with granulated sugar and vanilla extract, beating until the mixture becomes pale and slightly thickened, approximately 2-3 minutes.
- 6
Pour the egg mixture into the chocolate mixture and fold together gently using a spatula until just combined, about 10-12 strokes.
- 7
Combine the flour, baking powder, and salt in a separate bowl and sift together to remove lumps.
- 8
Add the hot water to the chocolate batter and fold until incorporated, then gently fold in the flour mixture using just 12-15 strokes until no white streaks remain—do not overmix.
- 9
Fold in the chocolate chips with a final few strokes of your spatula.
- 10
Pour the batter into your prepared pan and spread it evenly using an offset spatula or the back of a spoon, smoothing the top.
- 11
Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick slightly off-center—it should emerge with a few moist crumbs clinging to it, not batter.
- 12
Remove the brownies from the oven and place the pan on a wire cooling rack, allowing them to cool completely at room temperature for 1-2 hours before cutting—this crucial step lets them set and firm up.
- 13
Once cooled, use the parchment paper overhang to lift the brownie block from the pan and place it on a cutting board.
- 14
Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Granulated sugar | Coconut sugar or muscovado sugar | Lower glycemic index helps reduce blood sugar spikes |
| All-purpose flour | Whole wheat pastry flour or almond flour blend (75% pastry, 25% almond) | Increases fiber content and provides sustained energy without blood sugar crashes |
| Semi-sweet chocolate chips | Dark chocolate chips (70% cacao) or unsweetened chocolate chunks | Higher cacao content with lower sugar provides antioxidants and reduces inflammation markers |
| Unsalted butter | Ghee or coconut oil | Ghee provides better fat-soluble nutrient absorption; coconut oil offers medium-chain triglycerides for sustained energy |
| 4 large eggs | 3 large eggs plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water | Reduces cholesterol and adds omega-3 fatty acids for heart and gut health |
Nutrition Information
Per serving (serves 16)
| Calories | 268 |
| Total Fat | 13g |
| Saturated Fat | 6g |
| Cholesterol | 48mg |
| Sodium | 92mg |
| Carbohydrates | 32g |
| Fiber | 4g |
| Sugar | 24g |
| Protein | 5g |