Easy fudgy brownie recipe for chocolate lovers
Easy fudgy brownie recipe for chocolate lovers
Okay, so I have a confession. I am completely, hopelessly addicted to chocolate. Like, if chocolate was a person, we’d be married by now. And nothing hits the spot like a warm, gooey, fudgy brownie fresh out of the oven. The kind that’s so rich it makes your teeth hurt (in the best way possible).
I’ve tried a million brownie recipes, and some were disasters—like the time I accidentally used salt instead of sugar (don’t ask). But this one? This is the winner. It’s stupid easy, requires zero fancy ingredients, and turns out perfect every time. Even if you’re the kind of person who burns toast, you can handle this.
Recipe Card
Recipe Title: Easy Fudgy Brownie Recipe for Chocolate Lovers
Servings: 9 (or 1 if you’re me and have no self-control)
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder (the good stuff, not the cheap kind)
- 1/4 teaspoon salt
- 1 cup chocolate chips (because more chocolate is always better)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper. Trust me, you don’t want to skip this step unless you enjoy scrubbing pans for hours.
- Melt the butter in a big microwave-safe bowl. Like, 30-second bursts so it doesn’t explode. Stir in the sugar until it looks kinda grainy but also kinda smooth. Science!
- Add the eggs one at a time, mixing after each one. Then throw in the vanilla and mix again. It should look like a weird, shiny batter at this point.
- In another bowl, whisk together the flour, cocoa powder, and salt. Dump this into your wet ingredients and stir until just combined. Don’t overmix, or your brownies will be tough, and nobody wants that.
- Fold in the chocolate chips. Or don’t. I won’t judge if you eat half of them first.
- Pour the batter into your prepared pan and smooth it out. Bake for 20-25 minutes. The trick? Take them out when a toothpick comes out with a few crumbs but not wet batter. They’ll keep cooking a bit as they cool.
- Let them cool for at least 10 minutes before cutting. I know, it’s torture. But if you cut too soon, they’ll fall apart, and you’ll cry. And I don’t want that.
Okay, so now you have the basics. But let’s talk about the real stuff—like how to make these even better, or what to do when you inevitably eat half the batter before it even hits the oven.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Yeah, they’re not health food. But life’s too short to eat sad, dry brownies.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Granulated sugar | Brown sugar (for a chewier texture) |
| All-purpose flour | Gluten-free flour blend (if you must) |
Tips
- Underbake slightly. Seriously, take them out when they’re still a tiny bit jiggly in the middle. They’ll firm up as they cool, and you’ll get that perfect fudgy texture.
- Use room-temperature eggs. Cold eggs can make the batter weird and lumpy. Or just microwave them for 10 seconds if you forgot to take them out ahead of time (no shame).
- Add a pinch of espresso powder. It doesn’t make them taste like coffee—it just makes the chocolate taste even more chocolatey. Magic.
FAQ
Q: Can I make this ahead of time?
A: Yep! They’ll keep for 3 days in an airtight container at room temp. Or freeze them for up to a month (if they last that long).
Q: Can I double the recipe?
A: Absolutely. Just use a bigger pan (like 9×13) and add a few extra minutes to the bake time.
Q: Why are my brownies dry?
A: You probably overbaked them. Or overmixed the batter. Or both. Try again—I believe in you.
That’s it. Hope you enjoy these ridiculously easy fudgy brownies as much as I do. Let me know how they turn out if you try them—even if they’re a disaster. We’ve all been there.
