These fudgy brownies are perfect for a rich, chocolatey treat that everyone will love. They’re quick to make, with a gooey center, lightly crisp edges, and a crackly top.
Made with simple ingredients and easy steps, you’ll have a batch ready in no time. We hope you enjoy making them as much as we do!
Ingredients
- 113 g (1 stick / ½ cup) salted butter
- 150 g (¾ cup) granulated sugar
- 55 g (¼ cup) dark brown sugar, packed
- 100 g (½ cup) semisweet chocolate chips or baking bar, chopped
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 23 g (¼ cup) unsweetened cocoa powder
- ½ tsp espresso powder (optional)
- 90 g (¾ cup) all-purpose flour
- ½ tsp salt
-
150 g (¾ cup) semisweet chocolate chips (or replace with walnuts, almonds, or any other nut)
Brownies
Add-Ins (optional)
Instructions
Preheat oven to 350°F. Grease and line an 8 x 8″ baking pan with parchment paper and set aside.
In a saucepan over medium heat, stir the butter, granulated sugar, brown sugar, and chocolate chips or bar until the butter is melted and the mixture is smooth with a glossy finish, though sugar granules will remain. Set aside to cool slightly, about 2-3 minutes.
Pour the butter mixture into a medium bowl.
Add whole eggs, egg yolk, and vanilla then whisk vigorously for 1 minute. Be sure the butter mixture isn’t too hot or it’ll cook the eggs.
Add cocoa powder and instant espresso (if using) then whisk until incorporated.
Add flour and salt then mix with a large spoon or spatula until just combined.
Gently fold in chocolate chips or other add-ins, if using.
Transfer the batter to the prepared pan, pushing batter to the corners and smoothing the top.
Bake for 24-28 minutes, or up to 34 minutes depending on your oven. Brownies are done when the edges are set, there’s some cracking on top, and a toothpick or knife inserted into the middle comes out with a bit of brownie batter on it (be mindful that melted chocolate chips may stick to the toothpick).
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy at room temperature or warmed and topped with ice cream!
Notes
- Servings: 9 large or 16 small brownies.
- Storage: Brownies will keep for up to 3 days, well-wrapped at room temperature or up to a week in the fridge.
- Pan size: For a 9 x 9” pan, reduce the bake time to 18-23 minutes, checking at 18 minutes, just note they’ll be a bit thinner. Or you can double the recipe, increasing the time to 26-34 minutes (or longer), checking at 25 minutes.
- Cocoa powder: Use high-quality cocoa powder. Dutch-processed cocoa powder provides a smoother, deeper flavor, but natural cocoa powder will also work if that’s what you have.
- Doneness: Bake until a toothpick inserted halfway between the edge and center comes out with a few moist crumbs. The center will finish cooking as the brownies cool. Just watch out for melted chocolate chips that may end up on your toothpick and could be mistaken for batter.
- Sweetness: If you’d prefer your brownies less sweet, you can replace the semisweet chocolate with bittersweet or dark chocolate, either as an add-in or melted with the butter.
Happy baking! ❤️
Emma & Eric
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