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Ultra close-up macro of dense, fudgy chocolate brownies showing shiny crinkly papery top crust and melted dark chocolate pockets

Classic Homemade Fudgy Brownies

Decadently rich, ultra-dense, and chewy homemade chocolate brownies featuring that coveted paper-thin crinkly top and a fudgy center packed with dark chocolate chips. Coming together in one bowl with basic pantry staples, this 100% Halal wholesome dessert is effortless to bake and far superior to any boxed mix.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 generous squares
Calories: 295
Ingredients Method Nutrition

Ingredients
  

Warm Butter, Sugars & Eggs
  • 1/2 cup unsalted European butter (1 stick), melted and warm
  • 2 tbsp neutral vegetable oil (or melted coconut oil)
  • 1 cup granulated white cane sugar
  • 1/4 cup light brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 large egg yolk (room temperature, adds rich chew)
  • 1 1/2 tsp pure vanilla extract
Cocoa & Dry Ingredients
  • 1/2 cup Dutch-process or natural unsweetened cocoa powder, sifted
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 tsp fine sea salt
  • 1/4 tsp espresso powder (optional, deepens chocolate notes without tasting like coffee)
Chocolate Mix-Ins & Topping
  • 3/4 cup semi-sweet or bittersweet dark chocolate chips (divided)
  • 1 pinch flaky Maldon sea salt (optional garnish)

Method
 

Step-by-Step Baking Walkthrough
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. Lightly brush parchment with butter or oil spray.
  2. In a large mixing bowl, whisk together the melted warm butter, vegetable oil, granulated sugar, and brown sugar until thoroughly combined. Add the two whole eggs, the extra egg yolk, and vanilla extract.
  3. Whisk the egg and sugar mixture vigorously by hand with a balloon whisk for a full 2 to 3 minutes. The batter will turn pale, thickened, glossy, and leave ribbons on the surface—this dissolved sugar reaction is the secret to getting a glossy, paper-thin crinkly crust!
  4. Sift in the cocoa powder, all-purpose flour, sea salt, and espresso powder. Switch to a rubber spatula and gently fold the ingredients together just until no dry pockets remain. Do not overmix, which would develop gluten and make brownies cakey instead of fudgy.
  5. Gently fold 1/2 cup of dark chocolate chips into the thick, glossy batter. Transfer batter into the prepared 8x8 baking pan, smoothing it evenly to the corners with an offset spatula.
  6. Scatter the remaining 1/4 cup chocolate chips across the surface. Bake at 350°F (175°C) for 24 to 28 minutes. A toothpick inserted into the center should emerge with moist, sticky crumbs attached, but not liquid batter. Do not overbake!
  7. Transfer pan to a wire rack. Sprinkle a light pinch of flaky sea salt over the top while warm. Allow brownies to cool completely in the pan for at least 1 hour so the fudgy structure sets. For razor-sharp bakery squares, chill in the refrigerator for 30 minutes before slicing into 9 squares.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 55mgSodium: 115mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 290IUCalcium: 25mgIron: 1.8mg

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