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Fudgy Brownie Recipe Using Butter

"Butter makes it better," says my mom. While it's hard to beat the other fudgy brownie recipe (using oil), these are so good with only a little more foofing. You'll have to melt the butter and chocolate together and work on the recipe in parts.
If you skip lining the pan with parchment paper (like I did), note that you will need to either remove the brownies from the oven a minute or two before they are done (since they will keep baking as they cool in the pan) or try to flip them out of the pan for cooling purposes, before putting them back in the pan for storage (like I did).
Course Dessert
Cuisine American


  • 8-inch Baking Pan


  • 1 Cup (8 Ounces) 60% Cacao Bittersweet Chocolate, Chopped
  • ¾ Cup Butter, Cubed
  • 1 Cup Sugar
  • ¾ Cup Dark Brown Sugar, Packed You can use light brown sugar, but it won't be the same.
  • Cups Flour
  • 3 Tablespoons Unsweetened Cocoa Powder
  • ¾ teaspoon Salt
  • ¾ teaspoon Instant Espresso Powder
  • 4 Large Eggs Room Temperature and Lightly beaten
  • 2 teaspoons Vanilla Extract


  • 325* oven. Grease an 8" baking pan and set aside. (Note: the original recipe says to line the pan with parchment paper. Your call. I did not).
  • Melt chocolate and butter in the top of a double boiler and stir to combine. I use a bowl that sits above the pot of simmering water (the water DOES NOT touch the bowl).
  • Turn off the heat. Add the granulated and the dark brown sugar to the melted chocolate and butter mixture. It won't be smooth.
  • Remove from the heat and let cool 3-5 minutes (adding eggs to the hot mixture would cause thin white strings of egg in your finished product, since the heat would cook the egg white).
  • Meanwhile, whisk together the flour, cocoa powder, salt, and espresso powder.
  • Slowly add the eggs to the chocolate and sugar mixture. I set the eggs in a liquid measuring cup, beat them, then drizzled them into the mixture, while stirring with my other hand.
  • Add in vanilla extract.
  • Fold in flour mixture to the chocolate and sugar mixture JUST until combined. When you see a couple of floury streaks, tread slowly: You are almost done mixing!
  • Spread batter into the greased pan.
  • Bake for 50-55 minutes or until a wooden pick inserted in the center comes out with a few crumbs. Leave, cooling, in the pan for 15 minutes. If you used parchment paper, remove the brownies from the pan, cool completely on a wire rack, and then store in the refrigerator for up to 6 days.
Keyword Brownies