These brownies are rich and decadent, with a deep chocolate flavor thanks to the brown sugar and cocoa powder. They’re also super easy to make, requiring just one bowl and minimal effort.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon espresso powder (optional)
- 1 teaspoon kosher salt
- 1 ¼ cups chopped chocolate, divided
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the sugar is dissolved and the mixture is smooth.
- Add the eggs one at a time, whisking well after each addition to incorporate them fully. Then, whisk in the vanilla extract until combined.
- In a separate bowl, sift together the flour and cocoa powder. You can also add the espresso powder (for a deeper chocolate flavor) and salt to the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Fold in 1 cup of the chopped chocolate. Reserve the remaining ¼ cup for sprinkling on top.
- Pour the batter into your prepared baking pan and spread it evenly. Sprinkle the remaining chopped chocolate over the top of the batter.
- Bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean). The brownies will continue to set as they cool.
- Let the brownies cool completely in the pan before cutting and serving. Enjoy!
Tips:
- For extra fudgy brownies, use melted chocolate chips instead of chopped chocolate.
- Want to add some nuts? Fold in chopped walnuts, pecans, or almonds into the batter.
- To make these brownies gluten-free, use a gluten-free all-purpose flour blend.
- If you don’t have Dutch-processed cocoa powder, regular unsweetened cocoa powder will work, but the brownies may not be as fudgy.
