Making the perfect brownies is never easy. It could be a hit or miss, but a solution has been found to make the most perfect fudgy brownies.

Key ingredients you need to make the brownies are the following; Cocoa powder; of course the flavor of the chocolate goodness you need in brownies. you can use unsweetened cocoa powder for a “healthier version”. Butter; for the nice crispsy edges and corners that are well needed in a perfect brownie. Granulated sugar: Helps with our shiny top, and balances the bitterness of unsweetened cocoa powder. Brown sugar works in our recipe, but you might lose the crinkly top. Eggs add richness and provide structure to the brownies. All-purpose flour: These easy brownies need a small amount of flour for structure. We want extra fudgy brownies, so keeping the flour to a minimum helps.

We’re going to prepare our brownie batter in a saucepan, which simplifies the process and reduces the number of dishes to wash. The key to achieving the best brownies is to combine hot butter with sugar and cocoa powder. I start by melting the butter in the saucepan, and then I immediately stir in the sugar, cocoa powder, vanilla extract, and salt. After letting the mixture cool for a minute or two, I add the eggs one at a time, followed by the flour.

As the brownies bake, this heated sugar moves up to the top of the brownies when they are in the oven, which is how they get that shiny top. The hot butter also blooms the cocoa powder, making our brownies taste better.

Bake the brownies in a 325°F oven until the edges are set and the middle looks slightly underdone.  Use a toothpick to tell when my brownies are ready to come out of the oven and look for a small amount of batter left on the toothpick. The brownies continue to firm up as they cool, so even though they may look underdone, they will be perfect when cooled to room temperature.