Fudgy Brownie Recipe

These fudgy brownies feature a rich, dense, and ultra-chocolatey texture—perfectly gooey on the inside and lightly crisp on top. They’re simple to make and deeply satisfying.

Why You’ll Love This Recipe

• Intense chocolate flavor using quality cocoa and optional melted chocolate
• Ultra fudgy texture, not cakey—rich, moist, and indulgent
• Quick and easy—ready from mixing bowl to oven in about 10 minutes
• Customizable—add nuts, chunks, swirls, or leave plain
• Great for gifting—slice and wrap for friends, family, or bake sales

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar (and optional brown sugar for chewiness)
• Large eggs
• Pure vanilla extract
• Unsweetened cocoa powder (Dutch-processed or natural)
• All-purpose flour
• Salt
• Optional mix-ins: chocolate chips, chopped nuts, sea salt flakes, swirled peanut butter or caramel

Directions

this recipe

1. Preheat oven to 350°F (175°C). Line an 8×8″ (or 9×9″) baking pan with parchment paper, leaving an overhang for easy removal.
2. Melt butter in a saucepan or microwave; stir in sugar until smooth and glossy. Let cool slightly, so eggs don’t cook on contact.
3. Add eggs and vanilla: Whisk in eggs one at a time, then stir in the vanilla until combined.
4. Combine dry ingredients: Sift in cocoa powder, flour, and salt. Stir gently until just combined—don’t overmix.
5. Add mix‑ins if using: gently fold in nuts, chocolate chips, or swirl peanut butter/caramel on top.
6. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
7. Cool fully in the pan on a wire rack. For neat slicing, refrigerate for 30–60 minutes. Lift brownies using parchment overhang and cut into squares.

Servings and Timing

• Yield: 9–16 brownies, depending on size
• Prep time: 10 minutes
• Bake time: 20–25 minutes
• Cooling time: 1 hour (can be cooled in fridge)
• Total time: Approximately 1.5 hours

Variations

• Double-chocolate: Fold in chocolate chips or chunks for extra meltiness
• Nutty: Add walnuts, pecans, or almonds for crunch
• Peanut butter swirl: Drop dollops of peanut butter and swirl with a knife before baking
• Salted caramel: Swirl caramel sauce in batter and sprinkle with flaky salt
• Espresso boost: Add 1 tsp instant espresso powder to enhance chocolate flavor
• Gluten-free: Replace flour with an equal amount of a 1:1 gluten-free baking blend

Storage/Reheating

• Room temperature: Store in an airtight container for up to 4 days
• Refrigerate: Keeping them cold helps maintain fudginess and ease of slicing
• Freeze: Individually wrap brownies in plastic wrap and freeze up to 3 months; thaw before serving
• Reheat: Warm a brownie in the microwave for 10–15 seconds for a gooey center

FAQs

How do I know when brownies are done?

They’re done when the edges look set and a toothpick inserted into the center comes out with moist crumbs—not wet batter.

Can I use melted chocolate instead of cocoa powder?

Yes. Replace some of the butter with 3–4 oz of melted dark chocolate for an extra-rich flavor—reduce cocoa powder slightly.

Why are my brownies cakey instead of fudgy?

Overmixing the batter or baking too long can cause cakiness. Mix gently and stop baking when moist crumbs cling to the toothpick.

How do I get a glossy, crackly top?

Fully melt the sugar and butter, let steam escape before baking, and don’t overmix—the sugar crystallizes into a shiny crust.

Can I make these ahead for a party?

Absolutely. Bake them a day in advance, store loosely covered at room temperature, and slice before serving.

Can I use a different pan size?

Yes—using a 9×9″ pan yields slightly thinner brownies with about the same bake time. Thicker brownies? Use 8×8″.

Are fudgy brownies gluten-free?

They can be—just use a cup-for-cup gluten-free flour blend instead of all-purpose.

Can I add fruit to the batter?

Avoid fresh fruit—too much moisture may interfere with texture. Use dried fruit or top with fresh berries after baking instead.

How do I make them vegan?

Use plant-based butter alternatives and egg replacers like flax eggs. Increase bake time slightly and monitor texture.

Why do my brownies burn on the bottom?

Line the pan with parchment and bake on the center rack. Avoid glass pans, which conduct heat strongly.

Conclusion

These fudgy brownies are the ultimate chocolate indulgence—decadently rich, easy to make, and endlessly adaptable. Whether you keep them simple or customize with mix-ins, they’re always a crowd-pleasing treat. Enjoy warm with a glass of milk or cooled with a dollop of ice cream!

Print