Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the chocolate chips and chopped nuts until evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake, as you want the brownies to be fudgy.
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang and transfer them to a cutting board. Cut into squares and serve.
These fudge brownies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Enjoy!
ADVERTISEMENT
