Ingredients
Scale
- 1 cup (2 sticks) salted butter, almost all the way melted
- 1½ cups granulated white sugar
- ¾ cup packed light brown sugar
- 4 large eggs, beaten
- 2 tablespoons light corn syrup (optional)
- 1 teaspoon vanilla extract
- 1¼ cups unsweetened cocoa powder
- 1 cup + 2 tablespoons all purpose flour
- ½ teaspoon salt
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon light corn syrup (optional)
- pinch of kosher salt
- ½ cup heavy whipping cream
- candy coated chocolate chips
Instructions
- Preheat the oven to 350℉ and line a 9×13-inch pan with parchment paper, leaving some excess hanging over the sides.
- In a large bowl, combine the melted butter with granulated and brown sugars; whisk until smooth.
- Add the beaten eggs, corn syrup (if using), and vanilla extract, mixing well until fully incorporated.
- In a separate bowl, sift together cocoa powder, flour, and salt; gradually stir the dry mixture into the wet ingredients until blended.
- Pour the brownie batter into the prepared pan, smoothing the top.
- Bake for 28 to 32 minutes until a toothpick comes out with moist crumbs. Avoid overbaking for a fudgy texture.
- Cool the brownies completely in the pan before lifting them out using the parchment paper; transfer to a cutting board for serving.
Notes
For extra fudginess, consider adding corn syrup to the batter.
Let the brownies fully cool before slicing to maintain their texture.
Top with whipped cream or extra chocolate chips for added indulgence.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.