The BEST Fudgy Brownie Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine can be more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be less expensive.

Set your oven to 350°F (175°C).

Cube 1 cup (226 grams) of butter and melt it in the microwave in 20-second bursts at 60% power, stirring in between until melted.

Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter and whisk vigorously to combine.

Sift the cocoa powder to remove lumps if necessary.

Add 2 cups (400 grams) of granulated sugar to the mixture and whisk until combined, aiming for a smooth, crackly top.

Add 1 teaspoon of instant espresso (optional) to enhance the chocolate flavor and whisk again.

Add 3 large room temperature eggs all at once and whisk until well combined.

Stir in 1 tablespoon (15 ml) of vanilla extract and 1 teaspoon of salt, whisking until smooth.

Add a scant 1 cup (120 grams) of all-purpose flour and fold gently with a spatula until just combined, being careful not to overmix.

Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate and fold it into the batter, reserving a handful for topping if desired.

Prepare a baking pan with parchment paper and a bit of butter to hold it in place.

Transfer the brownie batter into the prepared pan and smooth it out evenly.

Optional: sprinkle reserved chopped chocolate and flaked sea salt on top before baking.

Bake in the preheated oven for 35 to 40 minutes, checking for doneness with a skewer inserted in the center.

Let the brownies cool completely in the pan before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens