This is my absolute favorite brownie recipe. They are rich, fudgy in the middle, and made completely from scratch. These brownies are so much better than the box, and I bet you fudge brownie calories what you need to make them already sitting in your kitchen. I bet you have most of what you need to make these brownies already sitting in your kitchen.
Butter adds so much more flavor than oil ever could. Sugar balances the bitterness of unsweetened cocoa powder and adds to the texture of the brownies. It makes the centers soft and the tops crinkly. Cocoa powder adds our chocolate element and makes these taste rich. I’ve used a variety of cocoa powders. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these.
Eggs add richness and provide structure to the brownies. Salt and vanilla help to round out the flavor of the brownies. Salt in baking might seem odd, but just like in savory cooking, it awakens the flavors of the recipe. All-purpose flour is the last ingredient you need, but you don’t need much. Remember, we’re on the hunt for extra fudgy brownies, and keeping the flour to a minimum helps with that. Cakey brownie recipes will call for more flour.
