Classic Chocolate Fudge Brownies

1.Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking pan with cooking spray or butter and line it with parchment paper, leaving an overhang for easy removal.

2.In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking powder until well combined and no lumps remain.

3.In a separate large bowl, beat the eggs lightly. Add the melted butter and vanilla extract, mixing until smooth.

4.Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using, add the water or brewed coffee to the batter and mix until smooth. Avoid overmixing to keep the brownies fudgy.

5.Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.

6.Bake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

7.Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.

8.Cut into 16 squares and serve. For best texture, store brownies in an airtight container at room temperature for up to 3 days.