Classic Fudgy Brownies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the square baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: parchment paper, Square Baking Pan

2. Step 2

   Melt the butter in the small saucepan over low heat, then remove it from the heat.

   Timer: 4 min (fixed)

   Ingredients used: 170.0 gr Unsalted Butter

   Cookware: small saucepan

3. Step 3

   Whisk the cocoa powder into the melted butter until smooth and free of dry lumps.

   Timer: 1 min (fixed)

   Ingredients used: 65.0 gr Cocoa Powder

   Cookware: small saucepan, whisk

4. Step 4

   Whisk the sugar, eggs, and vanilla extract in the mixing bowl until glossy and evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg, 300.0 gr Granulated Sugar, 10.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

5. Step 5

   Pour the warm cocoa-butter mixture into the egg mixture and whisk until uniform.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, small saucepan, whisk

6. Step 6

   Add the flour and salt, then fold with the silicone spatula just until no dry streaks remain.

   Timer: 2 min (fixed)

   Ingredients used: 95.0 gr All-Purpose Flour, 3.0 gr Fine Salt

   Cookware: mixing bowl, Silicone spatula

7. Step 7

   Fold in the chocolate, then spread the batter evenly in the prepared pan.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Semisweet Chocolate Chips

   Cookware: mixing bowl, Silicone spatula, Square Baking Pan

8. Step 8

   Bake at 175°C until the edges are set and a toothpick inserted near the center emerges with moist crumbs rather than wet batter.

   Timer: 24 min (fixed)

   Cookware: Square Baking Pan

9. Step 9

   Set the pan on the wire cooling rack and cool completely before lifting out the slab and cutting it into 16 squares.

   Timer: 45 min (fixed)

   Cookware: Square Baking Pan, Wire Cooling Rack