Description

These World’s Best Fudgiest Brownies are rich, moist, and incredibly chocolatey. Featuring a perfect balance of melted butter and cocoa powder, combined with both granulated and brown sugar for deep flavor, these brownies bake up soft and chewy with a fudgy center. Optional chocolate chips add extra gooey texture, making them an irresistible treat for chocolate lovers. Perfect for any occasion, they yield a generous pan of 16 to 20 delicious brownies.

Ingredients

Scale

Dry Ingredients

1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Wet Ingredients

1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup semisweet chocolate chips

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or aluminum foil to ensure easy removal of the brownies after baking.
Melt butter and mix sugars: In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and whisk in both granulated and brown sugars until the mixture is smooth and slightly cooled, about 5 minutes. This step helps dissolve the sugars and meld the flavors.
Add eggs and vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with a sweet, aromatic note.
Sift and combine dry ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove lumps and evenly distribute the ingredients. Gradually fold this dry mixture into the wet ingredients until just combined, being careful not to overmix to maintain fudginess.
Add chocolate chips (optional): If you want extra gooey pockets of chocolate, fold in the semisweet chocolate chips gently into the batter.
Bake the brownies: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating a fudgy texture rather than a dry cake-like finish.
Cool and serve: Let the brownies cool completely in the pan to set properly before lifting them out with the parchment or foil. Slice into 16 to 20 squares and enjoy your rich, fudgy brownies!

Notes

Do not overbake; brownies should have moist crumbs on a toothpick test for the best fudgy texture.
Lining the pan with parchment paper or foil helps remove brownies cleanly without sticking.
For extra richness, use high-quality cocoa powder and good-quality butter.
Brown sugar adds moisture and a slight caramel note to the brownies.
Storing brownies in an airtight container helps maintain freshness for up to 4 days.
You can freeze baked brownies for up to 3 months; thaw before serving.