Fudgy Brownies from Scratch - Rise and Bake with Julie

Prep Time:15

Cook Time:40

Cooling Time:2

Total Time:2 55

Servings: brownies

Author: Julie Gavin

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Ingredients

1 c. (226 g.) salted butter
½ c. (100 g.) granulated sugar
1 c. (220 g.) light brown sugar packed
¾ c. (75 g.) Dutch-processed cocoa powder or natural
1 tsp. instant espresso powder
3 large eggs room temperature
½ c. (100 g.) granulated sugar for the eggs
2 tsp. vanilla extract
½ tsp. salt
¾ c. (95 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 c. (175 g.) semisweet chocolate chips or bittersweet

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper (overhang on sides for easy lift-out) and lightly grease any exposed edges. Set aside.
In a medium saucepan over medium heat, melt the butter completely until hot (but not browning). Remove from heat and whisk in the ½ cup granulated sugar and brown sugar. Stir vigorously over low heat for 1–2 minutes until the sugars mostly dissolve—the mixture will look glossy and smoother (thick is okay!).
Whisk in the cocoa powder and espresso powder until velvety smooth and no lumps remain. This blooms the cocoa for incredible depth. Let cool slightly for about 5 minutes (warm, not scalding).
In a large mixing bowl, combine the eggs, remaining ½ cup granulated sugar, vanilla, and salt. Whisk vigorously by hand (or with a hand mixer on medium) for 1–2 full minutes until the mixture lightens in color, gets glossy, and thickens a bit. This is your secret weapon for that shiny crackly top!
Slowly stream the warm cocoa-butter mixture into the egg mixture while whisking constantly. Whisk until thick, shiny, and fully emulsified—like a rich chocolate sauce.
Gently fold in the flour with a spatula until just combined (avoid overmixing to keep them fudgy). Fold in the chocolate chips last.
Pour the batter into your prepared pan and smooth the top evenly.
Bake for 42 - 45 minutes in an 8x8 pan (or 40 - 42 minutes in a 9x9). Edges should be set and pulling away slightly, top shiny and cracked, center slightly underdone. Toothpick test: moist crumbs for fudgy perfection; mostly clean for firmer (but still fudgy). Don't overbake—they firm up as they cool!
Cool completely in the pan on a wire rack (at least 1–2 hours, or overnight for the cleanest cuts and ultimate fudginess). Lift out using the parchment, slice, and enjoy!

Notes

No shiny tops? Whisk those eggs longer or ensure good sugar dissolution in the butter step next time.
Love ultra-gooey centers? Pull earlier and let them set during cooling.
Storage: Airtight at room temp for 3–4 days, fridge for longer (warm slightly before eating), or freeze squares for up to 3 months.
Pan swap: Metal gives the crispiest edges; glass may need extra time and softer sides.