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Fudgy Decorated Brownies

Rich, fudgy brownies serve as the perfect canvas for endless creative decorating. This easy recipe yields a dense, chocolatey base that pairs beautifully with buttercream, sprinkles, and candy toppings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and slightly cooled
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Vanilla extract pure, not imitation
  • 1 cup All-purpose flour spooned and leveled
  • 1 cup Unsweetened cocoa powder natural or Dutch-processed
  • 0.5 tsp Salt fine sea salt
  • 1 cup Semi-sweet chocolate chips or chopped chocolate

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Sharp chef's knife or bench scraper for cutting

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean, perfect brownies you can decorate easily.
  2. In a large bowl, whisk together the melted butter and sugar for a full minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla. This step builds structure for a fudgy, not cakey, texture.
  3. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain. Fold in the chocolate chips. Overmixing here leads to tough brownies, so be gentle.
  4. Spread the thick batter evenly into your prepared pan. Bake for 30-35 minutes. The key test is a toothpick inserted 2 inches from the edge should come out with moist crumbs, not wet batter. The center will look set but still soft. Trust me, they'll firm up as they cool.
  5. Let the brownies cool completely in the pan on a wire rack. This is crucial—decorating warm brownies is a messy disaster. Once cool, use the parchment overhang to lift the entire slab onto a cutting board. Slice into squares with a sharp knife wiped clean between cuts.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownie slab in the fridge for 30 minutes before slicing.
• A common mistake is overbaking. The brownies continue to cook from residual heat as they cool.
• Serve on a tiered stand for a beautiful party display.
Food Safety:
• Ensure eggs are fresh and stored properly before use.
• Decorated brownies with dairy-based frostings must be refrigerated after 2 hours at room temperature.