Description
Indulge in these decadent fudgy brownies, famous for their dense, melt-in-your-mouth center and iconic crackly top. Crafted with high-quality cocoa powder and a precise fat-to-sugar ratio, this one-saucepan recipe is the ultimate solution for a reliable, rich, and crowd-pleasing chocolate dessert perfect for any occasion.
Ingredients
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup + 2 tbsp unsweetened cocoa powder (Dutch-processed recommended)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 large cold eggs
1/2 cup all-purpose flour
2/3 cup chopped walnuts (optional)
Instructions
Preheat your oven to 325°F (162°C) and line an 8-inch square pan with parchment paper.
In a medium saucepan, melt the butter over medium-low heat.
Remove from heat and stir in the sugar, cocoa powder, vanilla extract, and salt until smooth.
Let the mixture cool for 5-10 minutes, ensuring it is warm rather than hot to the touch.
Add the cold eggs one at a time, beating vigorously after each addition to create a glossy emulsion.
Fold in the flour until just combined, being careful not to overmix.
If using walnuts, stir them in gently at this stage.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow brownies to cool completely in the pan before slicing into 16 equal squares.
Notes
Ensure the butter-sugar-cocoa mixture is cooled before adding the eggs to prevent them from scrambling. Over-mixing the flour can lead to a cakier dessert rather than a fudgy one. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg