These truly are the best ever fudgy brownies! They’re dense and chewy with a rich chocolate flavor that’s neither too bitter nor too sweet, and they have that signature crackly top. As a bonus, they’re incredibly easy to make with just cocoa powder (no melting chocolate!) and no need to break out the mixer.
There is SO much variation between brownie recipes, it’s crazy. I have various brownies on my site that all work well in their own ways for their specific recipes. As far as a plain (but not at all boring) brownie, I’ve always loved my Like-A-Box-Mix Brownies above all else. It’s a little cakier and lighter and truly delicious.
However, I’ve been working on the perfect fudgy brownie for some time. I love my blondie recipe so very much, that I actually started there. What I love about the final brownie recipe is that they are super easy to make, have that signature crackly top and fudgy center, are made with just cocoa powder and chocolate chips (no melted chocolate in the brownie batter). Plus they aren’t too sweet, or too bitter. Getting just the right flavor and texture is tough, but these brownies totally achieve it. They are rich and fudgy and stay nice for several days.
Why These Are The Best Fudgy Brownies
- Stay fudgy for days. These brownies are great for making a day or two in advance because they stay moist and fudgy for days. It’s rare that they last more than a couple of days in my house, but if you have more self-control than I do, these babies will still be chewy on day 5!
- Rich chocolate flavor. The chocolate in these fudgy brownies primarily comes from the generous amount of unsweetened cocoa powder in the batter and the chocolate chips folded in. The combination offers a flavor that’s rich but not too sweet or too bitter.
- No mixer required. All you need to make these fudgy brownies is a few bowls and a whisk. Since the butter is melted, there’s no need to break out the mixer.
Ingredient Notes
These brownies are made with cocoa powder, chocolate chips and baking staples. The simplicity of the ingredients is part of the reason I love them so much. Here’s an overview of the ingredients; the exact measurements can all be found in the recipe card at the end of the post.
- All-purpose flour – It’s super important to measure the flour correctly for these brownies. Too much or too little will completely change the texture. See my post on How To Measure Flour for tips.
- Unsweetened cocoa powder – Some brownie recipes just use a few tablespoons but I wanted these to be extra chocolate-y (but not bitter). After some trial and error, I landed at ½ cup as the perfect amount.
- Baking powder – Adds just the right amount of rise while maintaining the chewy texture.
- Salt – Salt is absolutely necessary here to bring out the flavor of the brownies. Without it, the brownies will be bland.
- Butter – Be sure to use unsalted butter here, since salt is added separately.
- Eggs – I always use large eggs. They bind everything together and add to the chewiness.
- Chocolate chips – They add a little extra chocolate, a little crunch, and most importantly, contribute to the crackly top by increasing the sugar ratio of the batter.
How To Make Fudgy Brownies
To get started, preheat the oven to 350°F and grease an 8-inch square metal baking pan. Line it with parchment paper, leaving overhang on two sides.
Combine the flour, cocoa powder, baking powder, and salt.
Whisk the melted butter and sugar to combine. Let cool to just warm.
Vigorously whisk the eggs and vanilla extract in the butter mixture until smooth.
Fold in the dry ingredients, then the chocolate chips.
Transfer the batter to the pan. Bake for 28-33 minutes.
Cool completely in the pan before slicing.
How To Tell When They Are Done
You definitely don’t want to over-bake these brownies. In fact, I’d rather slightly under-bake than over-bake them. It can be a little tricky to tell if they’re done if your toothpick hits a chocolate chip. If it looks like melty chocolate, try another spot and see if it looks like moist baked brownie batter. The toothpick won’t be clean, but should have moist crumbs that stick to it and should look done. Keep in mind that they continue to bake and firm up as they cool. In fact, because of the chocolate chips, they really need to fully cool (for probably longer than you think) before the chocolate chips will firm up too. Although melty chocolate and warm brownies are yummy too.
Tips for Perfect Brownies
I did a lot of trial and error when creating this fudgy brownie recipe and quickly learned that there are a few things that may seem insignificant but actually play a huge role in achieving that perfect texture. Here are my best tips.
- Measure carefully. Especially the flour. If you add too much flour to your mixing bowl, the brownies will turn out dry and crumbly (as opposed to chewy and fudgy). Too little flour? You’re in for a gooey mess. Check out my post on How to Measure Flour Correctly for more information.
- Avoid glass or ceramic pans. They take longer to heat up and cook, which can lead to the center being undercooked. A metal pan is key to baking perfect brownies.
- Let the butter cool. After whisking the melted butter and sugar, let the mixture cool a bit before adding the eggs. Otherwise, you risk the heat from the melted butter cooking the eggs. Bits of scrambled egg are not what we’re looking for here!
- Whisk vigorously. The step of whisking vigorously is what gives you the crackly top on these brownies. To get that thin layer, the sugar needs to be properly dissolved into the whites of the eggs. When the sugar is properly dissolved, it migrates to the top during baking and gives that shiny, crackly top.
- Don’t over-mix. When combining the wet and dry brownie ingredients, mix until just combined and there are no streaks of flour. No more. Over-mixing can lead to overly dense, tough brownies.
- Don’t over-bake. Over-baked brownies = dry brownies, not moist and fudgy brownies. When insert the toothpick in the middle, it won’t be clean, but should have moist crumbs that stick to it and look done. Keep in mind that they continue to bake and firm up as they cool.
Proper Storage
- Countertop: Once the fudgy brownies have cooled fully, store them in an airtight container at room temperature for up to 5 days.
- Freezer: After the brownies have cooled fully, seal them in an airtight container or wrap in a double layer of plastic wrap. Store in the freezer for up to 3 months. Allow the brownies to thaw in the fridge and bring to room temperature before enjoying.
Watch How To Make Them
Fudgy Brownies
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
- 1 cups (130g) all-purpose flour (measured correctly)
- ½ cup (57g) natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (melted)
- 1 ½ cups (310g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (253g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease an 8-inch square metal (not glass or ceramic) baking pan and line it with parchment paper, leaving some over hanging on two sides for easy removal from the pan later.
- Add the flour, cocoa, baking powder and salt to a medium sized bowl and set aside.
- In a large bowl, combine the melted butter and sugar. Whisk together to combine. Let cool until just warm.
- Add the eggs and vanilla extract and whisk vigorously until well combined and smooth, about 20-30 seconds.
- Fold in the dry ingredients, then fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for about 28-33 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with a few moist crumbs, they’re done. It can be a little tricky to tell if your toothpick hits a chocolate chip. If it looks like melty chocolate, try another spot and see if it looks like moist baked brownie batter.
- Remove from the oven and allow to cool completely, 3-4 hours, then use the parchment paper to lift them out of the pan. Cut into squares. Store in an airtight container at room temperature. Best if eaten within 4-5 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I love it!! I was craving for fudgy brownies like the one from Bristol Farms (LA) and I came across your recipe, made it and it was better than Bristol’s.
Thanks.
I’m so glad to hear that!
Approximately how many grams do large eggs weigh? I’m from Paraguay, and the sizes here are small. It’s just a matter of weight.
About 50 grams in one large egg.
I can’t wait to make these brownies! I’m a milk chocolate lover! Can I substitute milk chocolate for the semisweet? If so, do I need to make any other changes?
Yes, that should be fine. Shouldn’t need to adjust anything. The chocolate flavor might just be slightly less strong.
Hello.m, which of the brownies are best for sell.. The World’s Fudgiest Homemade Brownies or homemade brownies?
I believe that would depend on personal preference.
Hey, can you use chocolate chips for this recipe. Thank you for all that you do.
You can, but a baking bars is probably going to give you a little bit better result.