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Fudgy brownies

Fudgy cocoa brownies with melted butter and brown sugar, baked in a regular 9-by-13-inch pan.

By Jared Veldheer

Published

Servings
15 brownies
Total time
About 40 minutes, plus cooling before slicing
Jump to recipe
Two pulled pork sliders on Hawaiian rolls with barbecue sauce, potato salad, a fudgy brownie, applesauce and green salad.
Friday's tray, with a fudgy brownie at upper right.

Pull them while they're still fudgy

These brownies were a banger. The kids loved them. We forgot the chocolate chips, and they didn't miss them. So I'm leaving them out. The edges should be set when the pan comes out, with moist crumbs on a toothpick from the center. Don't wait for the whole pan to feel firm. The brownies keep setting as they cool.

I use Sunrise Flour Mill white flour. Weigh the flour and cocoa so a heavy scoop doesn't change the batch. Once the flour goes in, mix just until the dry streaks disappear. Let the pan cool before you cut it.

Home recipe

Fudgy brownies

The Lunch Lady · Jared Veldheer

Servings
15 brownies
Prep time
About 15 minutes
Cook time
About 25 minutes
Total time
About 40 minutes, plus cooling before slicing

Equipment: Kitchen scale, 9-by-13-inch metal baking pan, parchment, mixing bowl, whisk, spatula

Ingredients

Check off ingredients as you go.

Ingredients

Instructions

Mix the batter

  1. Heat the oven to 350°F conventional or 325°F convection. Line a 9-by-13-inch metal pan with parchment, leaving enough overhang to lift the brownies out. Lightly grease the parchment.
  2. Whisk the melted butter and oil together. Add both sugars and whisk for about 1 minute.
  3. Add the eggs and vanilla. Whisk for 60 to 90 seconds, until the mixture looks glossy.
  4. Stir in the cocoa, salt and optional espresso powder. Fold in the flour just until the dry streaks disappear.

Bake and slice

  1. Spread the batter evenly into the corners of the pan. Bake for about 22 to 30 minutes, checking from 20 minutes. The edges should be set, the center should no longer look liquid, and a toothpick should come out with moist crumbs rather than wet batter.
  2. Let cool completely in the pan. Lift out with the parchment and cut into 15 pieces.

Recipe notes

  • Use a kitchen scale for consistent flour, cocoa and sugar quantities.
  • A metal pan gives the most predictable result for this estimated bake time. Check the center rather than relying only on the clock.
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