Classic Fudgy Brownie Recipe (No Baking Powder or Baking Soda)These are the real deal — dense, rich, chewy, with that signature crackly top and ultra-fudgy center. No leavening agents needed!

Ingredients (8×8-inch pan, ~16 brownies)

• 4 oz (113g) unsweetened chocolate, chopped
• 8 Tbsp (113g / 1 stick) unsalted butter
• 1¼ cups (250g) granulated sugar
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt (or a pinch if using salted butter)
• 2 large eggs
• ½ cup (60g) all-purpose flour

Instructions

1. Preheat oven to 400°F (200°C) (for extra-fudgy results) or 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.
2. Melt the chocolate and butter together (double boiler or microwave in short bursts) until smooth. Let cool slightly.
3. Whisk in the sugar, vanilla, and salt. Add eggs one at a time, whisking well until the batter is glossy and smooth. Gently fold in the flour until just combined — don’t overmix.
4. Pour into the prepared pan, smooth the top, and bake:
   • 400°F: ~20 minutes
   • 350°F: 25–30 minutes
     Until the top is set and crackly but a toothpick in the center comes out with moist crumbs.
5. Cool completely in the pan before cutting into squares.

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