Fudgy Brownies

Name: Fudgy Brownies
Cook time: 30 min
Yield: 16 squares
Ingredients: 140 g Unsalted butter, melted; 250 g Granulated sugar; 65 g Cocoa powder; 2 large eggs (Eggs (large)); 65 g All-purpose flour; 4 g Vanilla extract; 2 g Salt

Dense cocoa brownies in grams. The most forgiving bake there is to convert — depth is just the fudge dial.

Brownies / bars 8×8 in square · 165 °C / 325 °F · 25–30 min · 16 squares

Conversion honesty: Very forgiving. Slightly deeper just means fudgier; shallower means chewier edges.

Ingredients grams first, cups for reference

Unsalted butter, melted140 g (≈ ½ cup)

Granulated sugar250 g (≈ 1 ¼ cups)

Cocoa powder65 g (≈ ¾ cup)

Eggs (large)2 large eggs (≈ 100 g)

All-purpose flour65 g (≈ ½ cup)

Vanilla extract4 g (≈ 1 tsp)

Salt2 g (≈ ¼ tsp)

Method

Whisk the melted butter, sugar and cocoa until glossy.
Beat in the eggs one at a time, then the vanilla — a minute of whisking here builds the shiny top.
Fold in the flour and salt until just combined.
Scrape into the lined pan and bake 25–30 minutes.
A toothpick should come out with moist crumbs — wet is fudge, dry is regret.

Worth knowing: A slightly deeper bake just means fudgier; shallower means chewier edges. Convert fearlessly.

House formula, gram-first.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.