The Easiest, Most Irresistible, Chewy, Fudgy Brownie Recipe | Step-by-Step Guide
If you are searching for the most delicious, chewy, Fudgy Brownie experience that is easy to make with fool-proof instructions, look no further! I’m here to share my tried and true secret for creating the dreamiest, gooiest brownies ever. Trust me when I say these decadent, chocolatey treats will surely steal the show on any occasion, a birthday party or simply an evening spent indulging at home. This delicious recipe has covered you, from prepping ingredients to licking every crumb from your fingers after polishing off too many decadent pieces! So come hither, and let’s start baking!
With infinite possibilities for personalization, these brownies have something in store for everyone. My favorite is this Biscoff-filled creation that can be complemented with any of your favorite ingredients. At the same time, a peanut butter shortbread version of these fudge brownies will be a hit amongst your family and friends. If you're craving something more unique, add a touch of ground cardamom to the batter and let the deliciousness unfold. And don't forget about my Chewy Blondie recipe if you don't love chocolate! So gather your ingredients and test my brownie recipes; who knows how well they'll turn out? You might surprise yourself with how creative you get once you start baking!
Here’s Why You’ll Love This Recipe
These are the perfect brownies.
They are fudgy and chewy.
They are not too sweet.
You can add different flavors to them as I did with biscoff cookie butter and biscoff cookies.
The Easiest, Most Irresistible, Chewy, Fudgy Brownie Recipe | Step-by-Step Guide
Ingredients
Instructions
- Preheat the oven to 325°F.
- Spray a 12-inch square baking dish with cooking spray and place some foil down so it folds up and over two opposite sides of the pan. This will help you lift the brownies out after they have cooked. Next, spray the bottom of the foil and put down a piece of parchment paper to fit inside the pan. Set aside.
- Melt the butter on the stove, and then add the semisweet chocolate chips. Turn off the heat and stir now and then until the chocolate has fully melted into the butter. Set aside to cool slightly.
- Place the cane sugar, brown sugar, and eggs into a bowl and whisk to combine. Slowly add the melted butter and chocolate mixture as you whisk simultaneously to temper the eggs. The batter will thicken and turn glossy.
- Fold in the flour until thoroughly mixed in, and place the batter into a 12-inch square pan.
- Top the batter with your desired toppings, and you can even push biscuits into the batter to create a hidden surprise layer between your brownies.
- Bake for exactly 50 minutes and then remove from the oven. Let the brownies come to room temperature and then refrigerate for one hour before removing them from the pan and slicing them into 2-inch pieces.
Notes
Brownie Doneness: If your oven is calibrated correctly, the brownies should be done entirely after 50 minutes. If you shake the pan back and forth and the center still jiggles, put them back in for five more minutes. I recommend investing in a very inexpensive oven thermometer.
Nutrition Facts
Calories
217.71Fat
12.34 gSat. Fat
7.32 gCarbs
24.87 gFiber
1.19 gNet carbs
23.68 gSugar
17.17 gProtein
2.37 gSodium
66.81 mgCholesterol
41.55 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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