Thick fudgy brownies from scratch
Adapted from the homemade ingredient list visible in CHAT-0092. Pan preparation, timing and complete method are newly composed because the original response is truncated.
- YIELD
- 24 brownies in a 9 x 13-inch pan
- PREP / WAIT
- 20 minutes; at least 2 hours cooling
- COOK
- 35–50 minutes at 325°F
Ingredients
- 1 cup (226 g) unsalted butter
- 8 oz (227 g) semisweet chocolate, chopped
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp fine salt
- 1/2 tsp espresso powder, optional
- 1 tsp butter, for the pan
Method
- Heat oven to 325°F. Grease a light-colored metal 9 x 13-inch pan and line with parchment overhang.
- Melt butter and chopped chocolate together in a heatproof bowl in 20-second microwave bursts, stirring between bursts. Let cool until warm, not hot.
- Whisk in both sugars, then the eggs one at a time and vanilla. Avoid prolonged beating that adds excess air.
- Sift flour, cocoa, salt and optional espresso powder together. Fold into the chocolate mixture just until no dry pockets remain.
- Spread in the pan. Bake 35–50 minutes, checking from 35 minutes, until the edges are firm and a tester near the center has moist crumbs without liquid batter.
- Cool in the pan on a rack at least 2 hours. Lift out and cut into 24 pieces; use a clean knife for each cut.
Notes & storage
- This supplies the from-scratch option requested in CHAT-0092; it is not claimed to reproduce a missing older homemade recipe.
- Keep fully cooled brownies airtight for 3 days at room temperature or freeze up to 2 months.