Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (180g) semi-sweet chocolate chips (optional but recommended for extra fudginess)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or line with parchment paper.
- Melt the butter completely in a microwave-safe bowl or on the stovetop. Combine the melted butter, sugar, eggs, and vanilla extract in a large mixing bowl. Whisk until smooth.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.
- Fold in the chocolate chips to add extra fudginess and chocolate bursts in every bite.
- Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes. Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.
- Let the brownies cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing for clean, neat pieces.
Notes
- For extra fudginess, use high-quality semi-sweet chocolate chips or add chopped nuts for texture.
- Ensure not to overmix the batter to keep the brownies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (approximately 80g)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
