Classic Chocolate Fudge Brownies

Let’s make it

1. 1

   Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, allowing some overhang for easy removal later.

2. 2

   In a microwave-safe bowl, combine the unsalted butter and semisweet chocolate. Microwave in 30-second increments, stirring between each until completely melted and smooth. Set aside to cool slightly.

3. 3

   In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vanilla extract.

4. 4

   Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the melted chocolate and butter mixture until smooth and glossy.

5. 5

   In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.

6. 6

   Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain a fudgy texture.

7. 7

   Pour the batter into the prepared pan and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 25 to 28 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.

9. 9

   Remove from oven and allow to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang and cut into squares.