Classic Fudgy Brownies

Instructions

1. 1

   Preheat your Oven to 350°F. Grease an 8x8-inch Baking Dish and line it with Parchment Paper, leaving an overhang on two sides for easy removal.

2. 2

   In a medium Saucepan over low heat, melt the Butter and chopped Semi-Sweet Chocolate together, stirring constantly until smooth and fully combined. Remove from heat and let cool for 5 minutes.

3. 3

   Whisk both sugars (Granulated Sugar and Brown Sugar) into the warm chocolate-butter mixture until well combined.

4. 4

   Add the Eggs one at a time, whisking vigorously after each addition. The batter should become slightly glossy and thicken a bit. Whisk in the Vanilla Extract.

5. 5

   Sift in the Unsweetened Cocoa Powder, All-Purpose Flour, and Fine Salt. Switch to a Spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll disappear with a few more folds.

6. 6

   Fold in the Semisweet Chocolate Chips if using. Pour the batter into the prepared pan and spread it evenly with the Spatula.

7. 7

   Bake for 28–32 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out clean (the center may still look slightly underdone — that's perfect for fudgy brownies). Do not overbake.

8. 8

   Remove from the Oven and let the brownies cool completely in the pan on a Wire Rack — at least 30 minutes, ideally 1 hour. The center will firm up as they cool.

9. 9

   Use the Parchment Paper overhang to lift the brownies out of the pan. Transfer to a Cutting Board and slice into 16 squares (4x4 grid) with a sharp Knife, wiping the blade clean between cuts for neat edges.