These are the best Fudgy Brownies that taste like a better version of your favorite box mix! They have that cakey yet fudgy texture that we all grew up on!
Preheat oven to 325°F. Prepare a 9×11 inch pan with criss-crossed parchment paper to create a handle.
In a large bain or bowl, whisk together flour, cocoa, salt, baking powder; set aside.
Melt together the butter and chocolate over a bain marie.
In a large bowl, whisk the eggs and add sugar and extract. Whisk until well combined.
Add the melted butter and chocolate; whisk to incorporate.
Whisk in the flour mixture.
Pour into the prepared pan and bake in preheated oven for 38-40 minutes or until the middle of the brownie has puffed and a cake tester comes out clean.
Cool completely before icing or removing from pan.
Video
Notes
Presentation - Let the brownies cool completely before cutting for a clean edge! Flavor Tips - Because chocolate is the flavor star in these brownies, you should use the highest quality chocolate you can find. I wholeheartedly support you whatever you decide, but an extra drizzle of salted caramel at the end is just divine. I spoon some caramel sauce into a ziplock baggie, cut a corner off and then squeeze the caramel out!Technique - I find that it is helpful to mix my dry ingredients separately so that I don’t over-develop the gluten in the flour. I want that perfect level of chewiness in my brownie!Helpful Tools - Lining your pan with parchment paper is going to be a key detail for these, since it makes your brownies easy to take out of the pan!Variations - Might I suggest that these brownies would be the perfect vessel for all your favorite candy mix-ins?! You could also use any of the following frostings to give them an extra kick of excitement: Lemon American Buttercream, The Best Cream Cheese Buttercream, Chocolate Fudge Glaze, Homemade Marshmallow Frosting, or Peppermint American Buttercream.Storage - Store baked brownies in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. These brownies will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen. Yield: 1, 9×11 inch pan