Simple Brownies, Serious Fudge Factor
These brownies prove you do not need a long ingredient list to make something wonderful. Five pantry staples turn into a pan of dense, fudgy brownies with a shiny crackly top. I make them when I need a dessert fast and do not want to fuss with a mixer.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt (part of the flour measure, no extra needed)
Step-by-Step Instructions
- Preheat and prep. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- Melt the butter. Melt the butter in a saucepan or microwave and stir in the sugar.
- Add the eggs. Stir in the eggs one at a time until the mixture is glossy. This shine is what creates the crackly top.
- Fold in dry ingredients. Sift in the cocoa powder and flour with the salt. Fold gently until no dry streaks remain. Do not overmix.
- Bake. Spread into the pan and bake for 18 to 22 minutes. The center should look set but a toothpick should come out with moist crumbs, not wet batter.
- Cool before cutting. Let them cool completely in the pan for clean, fudgy slices.
Tips for Fudgy Results
- Pull them out slightly underbaked. They finish setting as they cool.
- Fold the flour gently; overmixing makes them cakey instead of fudgy.
- Use real cocoa powder, not hot chocolate mix, for proper flavor and texture.
Storage
Cover the pan at room temperature for up to 3 days, or refrigerate for up to 5 days. They taste even fudgier cold.
Frequently Asked Questions
Can I add mix-ins?
Yes. Fold in 1/2 cup chocolate chips or chopped nuts after the flour.
Why are mine cakey?
They likely baked too long or were overmixed. Reduce the bake time by a couple of minutes next time.
