How do I achieve a fudgy texture in the brownies?

Use a mix of melted butter and sugars, and avoid overmixing the batter once the dry ingredients are added to maintain moistness.

Can I add mix-ins like nuts or chocolate chips?

Yes, folding in chopped nuts or chocolate chips before baking adds richness and texture without altering the base structure.

Lining the baking pan with parchment paper creates an overhang for easy removal, ensuring clean edges and effortless lifting.

Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter, indicating they’re done.

Store them in an airtight container at room temperature for up to four days to maintain freshness and texture.

Decadent, fudgy brownie squares topped with a delicate dusting of powdered sugar—perfect for dessert tables, parties, or an indulgent treat.

Dry Ingredients: 1 cup (125 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
Wet Ingredients: 1 cup (225 g) unsalted butter, melted and slightly cooled, 1 1/4 cups (250 g) granulated sugar, 2/3 cup (120 g) packed light brown sugar, 3 large eggs, room temperature, 2 tsp pure vanilla extract
Topping: 2 tbsp powdered sugar (for dusting)

Preheat the oven:: Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Mix dry ingredients:: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
Combine wet ingredients:: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla:: Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
Fold dry into wet:: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Prepare batter for baking:: Pour the batter into the prepared pan and smooth the top with a spatula.
Bake:: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool:: Let cool completely in the pan on a wire rack.
Remove and cut:: Lift brownies out using the parchment overhang. Cut into 16 squares.
Dust with sugar:: Dust with powdered sugar just before serving.

Serve with fresh berries or a scoop of vanilla ice cream for a special touch.

8-inch (20 cm) square baking pan, Mixing bowls, Whisk, Spatula, Sifter or fine mesh sieve (for sugar dusting), Parchment paper

Contains: Wheat (gluten), eggs, milk (butter). May contain traces of nuts if added. Always check ingredient labels for potential allergens.

These brownies make a perfect indulgent treat for any occasion.

→ How do I achieve a fudgy texture in the brownies?: Use a mix of melted butter and sugars, and avoid overmixing the batter once the dry ingredients are added to maintain moistness.
→ Can I add mix-ins like nuts or chocolate chips?: Yes, folding in chopped nuts or chocolate chips before baking adds richness and texture without altering the base structure.
→ What’s the best way to prevent brownies from sticking to the pan?: Lining the baking pan with parchment paper creates an overhang for easy removal, ensuring clean edges and effortless lifting.
→ How do I know when the brownies are baked perfectly?: Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter, indicating they’re done.
→ Can these brownies be stored, and for how long?: Store them in an airtight container at room temperature for up to four days to maintain freshness and texture.