The Best Fudgy Homemade Brownies are much better than the boxed mix in both flavor and texture. These brownies have a crisp and shiny top, a gooey and fudgy center, and a moist and dense consistency. Start baking these fudgy brownies with simple ingredients that everyone has at home.
Why are my brownies too dry?
There are several reasons why your brownies may turn out dry. Just make sure you use the right amount of flour, eggs and, olive oil. Don’t overbake them and let them cool completely before slicing.
How can I tell when the brownies are perfectly cooked?
Always use a toothpick to check the readiness of brownies, if it comes out with a few moist crumbs, the brownies are ready.
For this recipe, I recommend checking brownies with a toothpick after 30 minutes of baking. Let them cool completely before slicing because they will continue cooking as they are cooling.
How do I store leftover brownies?
If you have leftover brownies, you can place them in an airtight container or a ziplock bag and store them for up to 3 days at room temperature or for up to a week in a refrigerator. You can also freeze them in freezer bags for up to 3 months.
The Best Fudgy Homemade Brownies
Ingredients
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ⅔ cup cocoa powder
- ⅔ cup powdered sugar
- ⅔ cup dark chocolate chips
- ½ tsp salt
- 2 large eggs, at room temperature
- ½ cup light olive oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 325ºF. Line an 8x8-inch baking pan with parchment paper. Leave some paper hanging on the sides, it will help to remove the brownies from the pan. Set aside.
- In a bowl, sift together the all-purpose flour, cocoa powder, and powdered sugar. Mix in the dark chocolate chips, and salt.
- In a large bowl, mix together eggs and granulated sugar with a hand whisk. Then, whisk in olive oil and vanilla extract.
- Carefully fold the dry ingredients into the wet ingredients with a spatula until no big lumps of flour remain. Transfer this thick batter to the lined 8x8-inch baking pan.
- Bake for 35-40 minutes. Be careful not to overbake the brownies. The top should be crinkly while still being a bit moist inside. Remove from the oven and let cool completely before slicing. Enjoy!
Nutrition
Frequently Asked Questions
Can I use a different type of oil instead of olive or canola oil?
Yes, you can use other types of oils with a mild flavor. For example, vegetable oil, sunflower oil, untoasted sesame oil, grapeseed oil, or avocado oil.
Can I reduce the sugar in the recipe?
Of course, you can reduce the amount of granulated sugar from 1 cup to 3/4 cup and powdered sugar from 2/3 cup to 1/2 cup without affecting the texture. At the same time, you can slightly increase the amount of granulated sugar to 1 1/2 cups if you like sweeter brownies.
What can I use if I don’t have parchment paper?
I always use parchment paper for baking brownies because it prevents them from sticking to the sides and the bottom of the pan and helps remove brownies from the baking pan.
If you don’t have parchment paper, you can grease the baking pan with non-stick cooking spray or melted butter. Also, you can line the baking pan with aluminum foil and grease it. Additionally, you can also dust the baking pan with flour after greasing.
How long should I wait before cutting the brownies?
You should wait until the brownies cool completely in a baking pan, then you can remove and cut them. To make perfect slices, I recommend running the sharp knife under hot water and wiping it before each slice.
