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The Easiest Fudgy Chocolate Brownies Ever Recipe

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★★★★★

4.7 from 115 reviews

These fudgy chocolate brownies are rich, moist, and incredibly easy to make. Featuring a perfect blend of melted butter, cocoa powder, and semi-sweet chocolate chunks, they bake up with a luscious, gooey center. Ideal for chocolate lovers, these brownies can be customized with nuts or other add-ins and keep well stored at room temperature or in the fridge.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (melted and cooled)
  • 2 tablespoons vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup light brown sugar (packed)
  • 4 large eggs (room temperature)
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder (good quality)
  • 3/4 teaspoon salt

Add-ins

  • 7 oz large semi-sweet chocolate chips (or roughly chopped chocolate)

Instructions

  1. Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it is ready for baking your brownies.
  2. Prepare Baking Pan: Lightly grease an 8×12-inch baking pan with cooking oil spray, then line it with parchment paper to prevent sticking. Set it aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, vegetable oil, white sugar, and brown sugar until well combined. Add the eggs and vanilla extract, then beat for another minute until the mixture becomes lighter in color.
  4. Mix Dry Ingredients: Sift the all-purpose flour, cocoa powder, and salt together. Gently fold these dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain a tender texture.
  5. Add Chocolate Pieces: Fold in three-quarters of the chocolate chips or chopped chocolate gently into the batter.
  6. Prepare to Bake: Pour the batter into the prepared pan and smooth the top evenly. Sprinkle the remaining chocolate chips on top.
  7. Bake: Bake for 25 to 30 minutes for fudgy brownies, checking that the center is just set and does not jiggle. For firmer brownies, bake 35 to 40 minutes. A toothpick inserted should come out with moist crumbs but not wet batter.
  8. Cool and Slice: After baking, remove from the oven and let cool for 15 to 20 minutes in the pan. Then, lift out the brownies using the parchment paper and allow to cool to room temperature before slicing into 16 pieces. This cooling step helps the brownies set perfectly.
  9. Optional Add-ins: You can customize your brownies by adding crushed walnuts, peanuts, almonds, pecans, peanut butter chips, shredded coconut, or dried fruits like cranberries or raisins during step 5.
  10. Storage: Store brownies at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. Thaw frozen brownies overnight in the refrigerator and bring to room temperature before serving or reheat gently in the microwave.

Notes

  • Do not overmix the batter once dry ingredients are added to avoid dense brownies.
  • Use good quality unsweetened cocoa powder for best flavor.
  • The baking time can be adjusted depending on your preferred brownie texture—less time for fudgy, more time for cakey.
  • Line the pan with parchment paper for easy removal and cleaner slicing.
  • Brownies continue to set as they cool, so be careful not to overbake.
  • Optional nuts or add-ins can be folded into the batter or sprinkled on top before baking.

Keywords: fudgy brownies, chocolate brownies, easy brownies, baked brownies, semi-sweet chocolate, dessert recipe, homemade brownies

Find it online: https://ricoloranz.com/the-easiest-fudgy-chocolate-brownies-ever-recipe/