Directions
- Preheat the oven: Set to 175°C (350°F). Grease a 9x9-inch (23x23 cm) baking pan or line with parchment paper.
- Melt butter and chocolate: In a heatproof bowl over simmering water, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- Mix the batter: Stir in sugar, then beat in eggs one at a time. Add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold into the chocolate mixture until just combined. Stir in nuts if using.
- Bake the brownies: Pour batter into the prepared pan, spreading evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.
- Cool: Allow brownies to cool completely in the pan on a wire rack before cutting into squares.
- Serve: Enjoy as-is or top with powdered sugar, chocolate drizzle, or a scoop of ice cream.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 16
Difficulty: Easy
Variations & Substitutions
- Double chocolate: Add 50 g (½ cup) chocolate chips for extra richness.
- Nut-free: Omit nuts or substitute with seeds like sunflower or pumpkin seeds.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
- Fudge-style: Reduce flour to 75 g (½ cup) for an even more fudgy texture.
Serving Suggestions
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