Classic Fudgy Chocolate Brownies – Rich, Moist & Irresistible

⏱️ Prep Time: 15 mins | 🍳 Bake Time: 25–30 mins | 🍽️ Servings: 9 squares

⭐ Introduction

These Classic Fudgy Chocolate Brownies are a chocolate lover’s dream. With a crackly top, gooey center, and deep cocoa flavor, they strike the perfect balance between chewy and moist. Whether you're baking for a party, a cozy night in, or just because – this simple recipe delivers every time.

🛒 Ingredients

• ½ cup (115g) unsalted butter, melted
• 1 tbsp neutral oil (like canola or vegetable oil)
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (60g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• ¼ tsp salt
• ½ cup (90g) chocolate chips or chunks (optional but recommended)

👨‍🍳 Instructions

1. Preheat Oven: Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20cm) baking pan with parchment paper.
2. Mix Wet Ingredients: In a mixing bowl, whisk together melted butter, oil, and sugar until well combined. Add eggs and vanilla, whisking for 1–2 minutes until mixture is pale and slightly thickened.
3. Add Dry Ingredients: Sift in flour, cocoa powder, and salt. Gently fold using a spatula until just combined. Avoid overmixing.
4. Fold in Chocolate: Stir in chocolate chips or chunks.
5. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until the center is just set and a toothpick comes out with moist crumbs.
6. Cool & Serve: Let brownies cool completely in the pan before slicing. For cleaner cuts, chill for 30 minutes before slicing.

🍽️ Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a drizzle of chocolate syrup, or just as they are with a cup of coffee or cold milk.

🧠 Tips & Variations

• Extra gooey? Slightly underbake by 2 minutes for an ultra-gooey center.
• Add-ins: Try walnuts, pecans, or a swirl of peanut butter.
• Double batch: Easily doubled in a 9x13-inch pan – increase baking time by 5–10 minutes.

📦 Storage

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Can also be frozen for 2 months.