Classic Fudgy Brownies
The key to these brownies is the technique: melting the butter and powdered sugar together, then whipping that mixture into pale, foamy eggs. This process dissolves the sugar completely, which is what creates that signature shiny, paper-thin crust on top. With a full cup of cocoa powder, they have a deep, intense chocolate flavor and a super fudgy texture.
Ingredients
- 1 1/4 cups unsalted butter 2 1/2 sticks
- 2 1/2 cups powdered sugar
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp instant espresso powder
- 3/4 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1 tsp kosher salt
Instructions
- Preheat oven to 350°F. Line 8x8 inch pan with parchment paper, leaving overhang.
- Microwave butter and powdered sugar in 30-second intervals, whisking between each, until smooth and sugar dissolves.
- Beat eggs until pale and foamy, about 4-5 minutes.
- Pour hot butter mixture into eggs while mixing on medium speed. Mix 2 minutes.
- Add vanilla and espresso powder, mix to combine.
- Whisk together flour, cocoa powder, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared pan, spread evenly.
- Bake 40-45 minutes until edges are set and toothpick has moist crumbs.
- Cool in pan 20 minutes before slicing.
Notes
For fudgiest texture, do not overbake. Brownies will continue to set as they cool.
Like this recipe? Rate & comment below!