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A close-up shot of three rich, fudgy brownies stacked on a white plate, with gooey melted chocolate chips visible.

Seriously Fudgy Homemade Brownies

Rich, dense, and intensely chocolatey brownies with a perfectly fudgy center and pockets of melted chocolate in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 1/4 cups granulated sugar
  • 3/4 cup light brown sugar
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup dark chocolate chips
  • 1/2 cup semi-sweet chocolate chunks
  • flaky sea salt optional, for topping

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in the dark chocolate chips and chocolate chunks, distributing them evenly throughout the batter.
  6. Pour the batter into the prepared pan and spread it evenly with a spatula.
  7. Bake for 28-32 minutes, or until the center is set but still slightly soft. A toothpick inserted should come out with moist crumbs.
  8. Allow the brownies to cool completely in the pan before lifting them out and slicing into squares. Sprinkle with flaky sea salt before serving if desired.

Notes

For ultra-clean slices, chill the brownies for 1 hour before cutting. Store in an airtight container at room temperature for up to 4 days.