The Best Homemade Fudgy Brownies
These are seriously the best homemade fudgy brownies! They truly go beyond all my brownie expectations and more. I'm usually a Ghiradelli boxed brownie girl, but these are officially my favorites for when I want to spend a couple extra minutes, and they're truly so simple! They are rich and crazy good. These brownies are VERY dense, truly almost taste and feel like fudge, and are so full of chocolate goodness. The recipe is based off the Betty Crocker brownie recipe with just a few changes per my sister-in-law!
Servings: 12 brownies
Equipment
- 8x8 baking pan
Ingredients
- ¾ cup unsalted butter or 1½ sticks
- 6 oz unsweetened baking chocolate
- 3 eggs room temperature
- 1¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp sea salt
- flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350F degrees.
- In a small pot, melt together butter and chocolate on low heat. Stir constantly. Once fully melted, remove from heat and let cool for a few minutes.
- Meanwhile, using a stand mixer or a hand mixer, add eggs, sugar, and vanilla extract to a medium mixing bowl. Beat on high for about 5 minutes until mixture becomes pale white and fluffs up a bit.
- Slowly add the chocolate mixture to the bowl with the egg and sugar mixture while mixing at the same time. Mix until fully incorporated.
- Add in the flour and sea salt and mix one last time until just incorporated.
- Pour into a greased and lined 8x8 baking pan. Bake for 40-45 minutes. I cook mine closer to 40 minutes for extra fudgy. Remove from oven, let cool, and enjoy!
- Cut into 9-16 pieces depending on what you prefer! Best cut with a plastic knife or wet your sharp knife for clean lines!
Notes
For Storing: Store in an airtight container on the counter for 3-5 days.
For Freezing: Slice and freeze in a freezer bag for up to 3 months. Thaw on the counter and enjoy! You won't even know it was frozen!