This recipe isn’t called The World’s Fudgiest Homemade Brownies for no reason. With a crisp, crackly top and a gooey center that has all the right amounts of chewy, these are seriously the best brownies ever! They just melt right in your mouth. Dangerously delicious!
Fudgy Homemade Brownies
It is a hard thing to pin down the perfect brownie. Everyone has their own idea of what that entails. Probably the biggest debate is fudgy vs cakey. I’m going to be honest – I like both. These quick and easy brownies have been a very popular one and always seem to get great reviews when I make them. They are a little more on the cakey side but still are wonderfully dense and verge on fudgy. So when I decided to really go for it and get my ideal fudgy brownie (everyone needs one), I started with that recipe.
What Makes These Brownies Fudgy?
The first two big differences are the butter and chocolate. I used melted butter for these brownies because it’s totally necessary in a legit fudgy brownie. Melting the butter makes for a denser brownie. The alternative would be creaming the butter, which is going to add air to the batter and take away from the density we want. So melted butter it is.
As for the chocolate, I nixed most of the cocoa and went with melted chocolate. Again, it makes for a much fudgier brownie. Cocoa is going to make more of a cakey brownie. I did add a touch of cocoa to ramp up the chocolate factor a bit, but largely the melted chocolate is adding to both the flavor and texture in these brownies. I opted for semi sweet chocolate because that’s my preference and what I usually have handy.
How to Make These Fudgy Homemade Brownies
The butter and chocolate are melted together to start. I melted them in a metal pot set over boiling water (basically a double boiler). It melts together nice and quickly. Once it’s melted, set it aside to cool.
Next you’ll combine the sugar, vanilla extract and eggs. The brownie recipe I started with had 3 eggs and I decided to keep it that way. It was just the right number of eggs to bind everything together and keep it moist without making things too eggy.
Once the chocolate mixture has cooled a bit (you don’t want the heat from the chocolate to cook the eggs), you’ll whisk it into the egg mixture until combined. From there, fold in the dry ingredients and you’re ready for baking! Spread the batter evenly into a 9 inch square pan and bake for about 35 to 38 minutes. You’ll know they’re done when a toothpick inserted in the middle comes out with some moist crumbs. If it’s too moist, they’re probably not done. If you don’t get anything sticking to the toothpick, they are probably overdone. It’s a tricky thing to get just right, but necessary for the perfect homemade fudgy brownie.
Once the brownies are cooled, you are ready to dig in and devour. Of course if you can hold yourself back, you can frost your brownies if you so chose. I frosted half of mine and left the others unfrosted. It was hard to decide which way I liked best. I love frosting, but these brownies are really so good it isn’t even necessary. So if you’re a frosting fan, go for it. Otherwise, leave those babies naked. 🙂 Either way, you are sure to love them!
You might also like these brownie recipes:
Fudgy Cookies and Cream Brownies
Red Velvet Cheesecake Swirl Brownies
Reeses Peanut Butter Fudge Brownie
Quick and Easy Brownies
Nutella Fudge Brownies
Guinness Chocolate Brownies
French Silk Brownies
Homemade Fudgy Brownies
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 Brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
These are the Fudgiest Homemade Brownies with a crisp crackly top and a center that has all the right amounts of chewy and gooey! They are seriously the best brownies ever!
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp (15ml) heavy cream
- Pinch of salt
- 1 cup (115g) powdered sugar, sifted
1. Preheat the oven to 350°F (176°C) and grease a 9×9 inch baking pan, or line it with parchment paper. Set aside.
2. Put the butter and chocolate in the top of a double boiler (or in a metal pan set over a pot of boiling water) and stir until melted and smooth. Set aside.
3. Whisk together the sugar, vanilla extract and eggs until combined.
4. Whisk the cooled chocolate mixture into the egg mixture.
5. Combine the dry ingredients, then fold the dry ingredients into the wet ingredients until combined.
6. Spread the batter evenly into the prepared baking pan.
7. Bake brownies for 35-38 minutes or until a toothpick inserted comes out with moist crumbs sticking to it.
8. Remove brownies and allow to cool completely.
9. If frosting the brownies, combine all the ingredients for the frosting except for the powdered sugar in a small sauce pan. Heat mixture on low until cocoa is dissolved and incorporated, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. Whisk in the powdered sugar then spread frosting evenly over the brownies and allow to cool.
10. Cut brownies into squares.
- Serving Size: 1 Brownie
- Calories: 340
- Sugar: 37.3 g
- Sodium: 262.9 mg
- Fat: 17.7 g
- Carbohydrates: 45.2 g
- Protein: 4.2 g
- Cholesterol: 78.4 mg
Keywords: fudgy brownies recipe, best homemade brownies, best brownies recipe, best brownies recipe ever, fudge brownies recipe, easy brownies recipe, easy homemade brownies
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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.
do we need to use the chopped chocolate
Yes, without it the brownies will turn out differently.
You weren’t lying, these were seriously delicious brownies!
These brownies have a great consistency: soft and fudgy with a shiny crispy top and great edges! Problem though, they are waaaay tooooo sweet and I love sweets. These just have too much sugar for me, but I guess that is what gives them that fabulous shiny crispy top and the great crispy almost chewy edges. So, if there is a next time, I will cut the sugar to a generous 3/4 cup crossing fingers that it will still render crispiness on the top and edges and probably also only use 2 whole eggs and 1 egg yolk? They were a little cakey as described. I really want to achieve a chewy fudgy brownie as opposed to a cakey fudgy brownie. But other than the overwhelming sweetness, these are a winner. The frosting was an abysmal fail for me. My fault. I should have made a buttercream. IMHO, these do not need frosting. I found that serving with unsweetened whipped cream (naturally sweet) is beautiful. Also, sprinkled with chopped nuts. Mmmmmh! Yeah, these are that kind of brownie; the dressed up more formal type of brownie that you would get at a nice restaurant as a desert option, not the identical to boxed brownies type;)
These brownies are so easy to make and taste delicious. I made a double batch for my sons wrestling tournament hospitality room and it was a favorite.
I’m so glad you all enjoyed!
Hey! I was just wondering how long they las and if it’s best to store them in or out of the fridge?
I recommend storing out of the fridge, 4-5 days at most.
These turned out delicious! Chewy, dense and pure chocolate taste in every bite. The only issue I had was with the frosting, I followed the instructions to a tee, but the frosting came out chunky and wouldn’t spread. What can I change/add to improve that?
So glad you enjoyed them! Did your powdered sugar have some lumpiness to it? My guess is that’s where the lumps came from. I’d try sifting it next time. And if it wouldn’t spread, it sounds like it was either cooked a little long and got too thick, or too much powdered sugar thickened it up too much.