Description
These fudgy brownies are rich and chocolatey with a perfect texture.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar (do not reduce or you won’t have shiny, cracked tops)
- 1/4 teaspoon salt (preferably kosher)
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350F. Lightly grease a 9×5 loaf pan and line with parchment paper.
- In a large saucepan, melt the butter.
- Remove from the heat and whisk in sugar, cocoa powder, and salt (batter will be thick and somewhat grainy).
- Whisk in the egg and vanilla. Batter should be smooth and moistened.
- Switch to a rubber spatula and stir in the flour and walnuts/chocolate chips if using.
- Spread into the pan.
- Bake 18-20 minutes or until the edges pull away from the sides and the center doesn’t look wet. Do not overbake or they won’t be fudgy.
- Cool to room temperature then remove from the pan. If brownies stick, refrigerate until cold, bring back to room temperature, then try again.
- Store in an airtight container for up to 1 week.
Notes
- If using chocolate chips, they can be semi-sweet or dark chocolate for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 18g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg