The Best Fudgy Brownies

Homemade brownies that taste like the best boxed mix - fudgy, rich, and incredibly easy. The secret is vigorous stirring and baking at a lower temperature.

Ingredients

Instructions

  1. Preheat oven: Preheat oven to 325°F with rack in lower third position. Line an 8x8-inch pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.

  2. Melt chocolate mixture: Combine butter, sugar, cocoa powder, and salt in a microwave-safe bowl. Microwave in one-minute intervals, stirring between each interval, until butter is melted and mixture is smooth. Let cool slightly until warm to the touch (not hot).

  3. Add vanilla and eggs: Stir in vanilla extract. Add eggs one at a time, stirring vigorously with a spoon after each addition until well incorporated.

  4. Add flour: Add flour and beat vigorously for 40 strokes until batter is well blended and smooth. Spread batter evenly into prepared pan.

  5. Bake: Bake for 20-25 minutes until a toothpick inserted in the center emerges slightly moist with a few crumbs (not wet batter, but not completely clean).

  6. Cool: Let brownies cool completely in the pan on a wire rack. For best results, refrigerate before cutting - this makes them easier to slice and improves the fudgy texture.

  7. Cut and serve: Use the parchment overhang to lift brownies out of the pan. Cut into 16 squares.

Notes

The fudgy secret:

  • Baking at 325°F (lower than typical 350°F) keeps them fudgy
  • Vigorous stirring (40 strokes) develops the texture
  • Slightly underbaking ensures fudginess
  • Refrigerating before cutting is key

Doubling the recipe:

  • Recipe doubles successfully for a 9x13-inch pan
  • Adjust baking time as needed (may take a few minutes longer)
  • Check with toothpick test

Doneness test:

  • Toothpick should emerge slightly moist with a few crumbs
  • NOT wet batter (underbaked)
  • NOT completely clean (overbaked and cakey)

Storage:

  • Store covered at room temperature for 3-4 days
  • Refrigerate for up to 1 week
  • Freeze for up to 3 months (wrap individually or layer with parchment)

Tips:

  • Don't skip the vigorous stirring - it's important for texture
  • Use good quality cocoa powder for best chocolate flavor
  • Let the melted mixture cool slightly before adding eggs to avoid cooking them
  • Refrigerating makes cutting much cleaner

Variations:

  • Add 1/2 cup chocolate chips or chunks (half a bag of chocolate chips makes them even more like the Ghirardelli box mix)
  • Add 1/2 cup chopped nuts (walnuts or pecans)
  • Swirl in 1/4 cup peanut butter or Nutella
  • Add 1/2 tsp espresso powder to enhance chocolate flavor
  • Top with flaky sea salt before baking

Source

From Mel's Kitchen Cafe

Prep: 15 min Cook: 25 min Servings: 16 brownies (8x8-inch pan)