fishing with finn!💦 btw Fudgy Chocolate BrowniesThis recipe focuses on a "one-bowl" approach for simplicity and uses cocoa powder and chocolate chips for deep flavour.Prep time: 10 minutesBake time: 25–30 minutesYields: 9–16 squaresIngredientsButter: 1/2 cup (113g) unsalted butter, melted.Sugar: 1 cup granulated white sugar.Eggs: 2 large eggs, ideally at room temperature for better mixing.Vanilla: 1 teaspoon pure vanilla extract.Cocoa Powder: 1/2 cup unsweetened cocoa powder.Flour: 1/2 cup all-purpose flour.Salt: 1/4 teaspoon salt to balance the sweetness.Chocolate Chips: 1/2 to 1 cup semi-sweet chocolate chips (optional but recommended).Step-by-Step InstructionsPrep the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9-inch square baking pan with parchment paper or grease it thoroughly with butter or cooking spray.Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, and vanilla. Add the eggs and whisk vigorously for about a minute. Tip: Whisking well at this stage helps create that signature shiny, crackly top.Combine Dry Ingredients: Sift in the cocoa powder, flour, and salt. Gently stir with a spatula until just combined. Important: Do not overmix once the flour is added, or the brownies will become tough and cakey rather than fudgy.Add Mix-ins: Fold in the chocolate chips (and nuts, if using) until evenly distributed.Bake: Spread the batter into the prepared pan. Bake for 25–30 minutes.The Toothpick Test: Insert a toothpick into the centre. For fudgy brownies, it should come out with a few moist crumbs attached—not clean and not wet with batter.Cool and Slice: Allow the brownies to cool completely in the pan for at least 30 minutes. This is crucial for the centre to set so you can get clean slices.Quick Tips for SuccessBetter Texture: For a chewier texture, use a mix of white and brown sugar.Clean Cuts: Use the parchment paper to lift the entire block out of the pan once cooled, and wipe your knife. ok bye guys.