It is pointless to resist chocolate, they say. Chocolate is the main ingredient in baking these fudgy brownies. It is the best recipe to make from scratch because it is super easy to make that even beginners can achieve it. You can never go wrong with brownies. It is a crowd-pleaser pastry that can be enjoyed by everyone.
For additional texture, you could add crushed walnuts, peanuts, almonds, pecans, chocolate chips, or any desired toppings. This recipe could last at room temperature for three days, and 5-7 days in the refrigerator.
It is better to bake the brownies in the middle of the oven because I observed that it helps prevent the bottom from burning and gives the top surface a crackly and wrinkly appearance.
To refrain from having cake-like texture brownies, make sure not to overbeat your batter once the flour and cocoa powder are mixed.
If you want to achieve fudgier brownies, you could lessen the baking time. The more undercook the brownies are, the fudgier it will be.
To test the brownies if it is cooked, insert a toothpick on the side and not on the center, remove the toothpick, and check if it is clean. If it appears clean, you can take the brownies out of the oven as it will continue to set and bake in the hot pan as the heat spreads from the side of the baking pan towards the center that eventually cooks the center of the brownies.