8x8 Pan Fudgy Brownies Recipe
Melting the butter with the sugar instead of creaming it produces a denser, fudgier crumb, and the 8x8 pan's smaller footprint keeps the batter thick enough that the center stays gooey while the edges set.
- Prep
- 15 min
- Cook
- 32 min
- Total
- 47 min
- Servings
- 9
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
Nutrition per serving
- Calories
- 280
- Protein
- 4g
- Carbs
- 38g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2Melt the butter in a medium saucepan over low heat, then remove from heat and whisk in the sugar and cocoa powder until smooth.
- 3Whisk in the eggs one at a time, then stir in the vanilla extract, beating until the mixture looks glossy.
- 4Fold in the flour and salt with a spatula, stirring just until no dry streaks remain.
- 5Fold in the chocolate chips, then pour the batter into the prepared pan and spread it into an even layer.
- 6Bake for 28-34 minutes, until the top is set and cracked and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.
- 7Cool completely in the pan on a wire rack, about 1 hour, before lifting out and cutting into 9 squares.
Tips & variations
- For cleaner cuts, chill the fully cooled brownies for 30 minutes before slicing, then wipe the knife between cuts.
- Swap the chocolate chips for chopped walnuts or pecans for a nuttier, less sweet version.
- A pinch of espresso powder (1/2 teaspoon) added with the cocoa deepens the chocolate flavor without adding coffee taste.
Storage & reheating
Store cooled brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Freeze individually wrapped squares for up to 3 months and thaw at room temperature. Warm briefly in the microwave for a just-baked, gooey texture.
Tips from the Tulo kitchen
- Line the pan with parchment on two sides so the whole block of brownies lifts out in one piece for easier, neater slicing.
- Underbaking slightly and letting the pan cool completely does more for a fudgy texture than any ingredient swap.
FAQ
Can I use a 9x9 pan instead of an 8x8 for this brownie recipe?
Yes, but the batter will spread thinner across the larger surface area, so start checking for doneness around 4-5 minutes earlier and expect a slightly less fudgy, more evenly cooked bar.
What size is an 8x8 pan compared to a 9x13 pan?
An 8x8 pan has 64 square inches of baking surface, while a standard 9x13 pan has 117 square inches, nearly double. If doubling this recipe for a 9x13 pan, bake time typically increases by 8-10 minutes.
Why did my brownies sink in the middle?
A sunken center usually means the pan was pulled out before the structure fully set, or too much butter was used relative to flour; let the brownies cool completely in the pan rather than judging doneness while warm.
Can I line an 8x8 pan with foil instead of parchment?
Yes, foil works the same way for lifting the brownies out, but grease it lightly first since brownies can stick to bare foil more than to parchment.