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Fudgy Brownies from Scratch

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 squares
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup chocolate chips optional

Method
 

  1. Preheat the oven to 350F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  2. Melt the butter in a saucepan or microwave, then whisk in the sugar until fully combined.
  3. Whisk in the eggs one at a time, then add the vanilla extract, whisking until the mixture looks glossy.
  4. Sift the cocoa powder, flour, salt, and baking powder over the wet ingredients. Fold gently until just combined, being careful not to overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the batter into the prepared pan and spread it into an even layer.
  7. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
  8. Cool completely in the pan on a wire rack before lifting out and slicing into squares.

Notes

This recipe is completely halal and alcohol-free, made with pure vanilla extract. Store cooled brownies in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 month, or in the freezer for up to 3 months.