Description
Fudgy brownies hit different when you bake them with melted chocolate, butter, and eggs that create that dense, chewy center everyone craves. Your kitchen fills with that rich cocoa smell while they bake, and you get to pull them out of the oven knowing you’ve made something genuinely delicious from scratch.
Ingredients
Scale
Base ingredients:
- 1.5 cups unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 0.5 cup plain whole-milk Greek yogurt
Dry ingredients:
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 0.5 teaspoon kosher salt
- 1 teaspoon baking powder
Mix-ins and flavoring:
- 1 teaspoon pure vanilla extract
- 1 cup semisweet or dark chocolate chips
- 0.5 cup chopped walnuts or pecans
Instructions
- Set your oven to 350°F and line a 9×13-inch pan with parchment paper, letting the edges hang over the sides so lifting them out later becomes simple.
- Melt 1 ½ cups unsalted butter in a heavy-bottomed saucepan over low heat for about 2 minutes, stirring until completely smooth.
- Whisk 2 cups granulated sugar into your melted butter until the mixture turns glossy and combines fully.
- Add 4 large eggs one at a time to your butter mixture, beating well after each egg so your batter develops a silky texture.
- Stir 1 teaspoon pure vanilla extract into your egg mixture, making sure it distributes evenly throughout.
- Sift together 1 cup unsweetened cocoa powder, 1 cup all-purpose flour, ½ teaspoon kosher salt, and 1 teaspoon baking powder in a separate bowl.
- Fold your dry ingredients into your wet mixture until just combined, stopping as soon as you don’t see streaks of flour so your brownies stay tender.
- Stir in 1 cup semisweet chocolate chips and ½ cup plain whole-milk Greek yogurt, mixing until your batter looks thick and shiny throughout.
- Add ½ cup chopped walnuts or pecans if that’s what appeals to your taste, folding them in gently.
- Scrape all your batter into the prepared pan and smooth the surface with a spatula to create an even layer.
- Bake at 350°F for 25 to 30 minutes until the edges feel set but the center still jiggles slightly when you gently shake the pan.
- Let your brownies cool completely on a wire rack, then lift them out using the parchment overhang and cut them into 16 to 18 squares.
Notes
- Room-temperature eggs blend smoothly into the butter mixture without cooling it down, which helps create that silky batter texture.
- Fold the dry ingredients gently into the wet mixture and stop as soon as everything is combined; over mixing develops gluten and makes the edges turn cakey instead of fudgy.
- The brownies are done when the edges look set but the very center still jiggles slightly when the pan moves, since they continue cooking as they cool.
- Stir Greek yogurt into your batter for extra chewiness, or add nuts and chocolate chips for more texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg