Fudgy Chocolate Brownies
Published March 22, 2023. This post may contain affiliate links. Please read my disclosure policy.
Every bite of these Fudgy Chocolate Brownies has that signature chewy center and a crisp, crackly top that make homemade brownies unbeatable. Try them once, and I promise you’ll never want to make them any other way again.
I’ve baked a lot of brownies over the years, but nothing compares to the deep, fudgy richness of my recipe. There’s no better way to finish a meal than with a truly satisfying treat. If you agree, you should also try my double chocolate cheesecake recipe.
Brownies
Brownies are a dense, fudgy, chewy bar that is a cross between cake and a cookie and is most commonly chocolate flavored. They also come in other flavors, like blondies, and can be served in countless ways, with vanilla ice cream and a drizzle of caramel or a delicious chocolate sauce being the most popular.
Brownies can have different textures depending on the recipe and personal preference. I love a crisp, slightly chewy exterior with a soft, fudgy center for the best balance of richness and moisture. Achieving this means baking them just enough to set while keeping the inside slightly underdone, ensuring they stay dense and intensely chocolatey while still being perfectly safe to eat.
I make these fudgy brownies for family gatherings, as a weekend treat, or just because I’m craving something deeply satisfying. And honestly, they never last long in my house. If you love chocolate as much as I do, you need to try these.
Ingredients and Substitutions
- Chocolate – I use a combination of semi-sweet chocolate chips and cocoa powder.
- Sugar – Regular granulated sugar works perfectly.
- Flour – All-purpose flour is what you will need.
- Eggs – You can use cold or room-temperature large eggs.
- Butter – I always use unsalted butter in my cooking and baking so that I can control the salt content in my food.
- Baking Soda – This is used as a leavening agent for brownies.
- Vanilla – Some good vanilla extract is used for flavor.
- Salt – I always use coarse sea salt in cooking and baking unless specified.
How to Make Fudgy Brownies
Melt: I place the chocolate in a large metal bowl and set it over a pot filled about a quarter of the way with simmering water. I keep the heat on low to medium, allowing the chocolate to melt slowly.
Stir: I heat the chocolate until it’s fully melted, gently moving it around with a rubber spatula to ensure even melting.
Whisk: While the chocolate melts, I whisk together the eggs and melted unsalted butter in a separate bowl until fully combined and smooth.
Combine: I add the sugar, salt, and vanilla to the egg and butter mixture, whisking until everything is fully incorporated. I make sure not to overmix to keep the texture just right.
Sift: I sift the flour, baking soda, and cocoa powder directly into the bowl, ensuring a smooth, lump-free mixture that blends evenly into the batter.
Fold: I switch to a rubber spatula and gently fold the sifted ingredients into the egg, sugar, and butter mixture, mixing just until everything is combined without overworking the batter.
Incorporate: Once the chocolate is fully melted, I pour it into the bowl with the other ingredients and gently fold everything together using a spatula until the batter is smooth and evenly combined.
Prep: I butter a 13×9-inch baking dish, making sure to coat the entire surface.
Line: I place a sheet of parchment paper inside the baking dish, making sure it completely covers the bottom and sides for easy removal after baking.
Spread: I transfer the brownie batter into the prepared pan, then use a rubber spatula to smooth it out evenly, ensuring a level surface for consistent baking.
Bake: I place the pan in a 350°F oven and bake for 25 minutes, just long enough to set the edges while keeping the center perfectly fudgy.
Finish: As soon as I take the brownies out of the oven, I evenly sprinkle ¼ cup of chocolate chips over the top, letting the residual heat soften them for an extra layer of rich chocolate flavor
Cool: I let the brownies rest for 25 to 30 minutes, allowing them to set before slicing. This ensures clean cuts and the perfect fudgy texture in every bite.
Chef Tip + Notes
The key to making the best fudgy brownies is simple, I never overbake them. Brownies continue to set as they cool, so I always pull them out of the oven at the 25-minute mark while the center still looks slightly underdone. As they rest, they firm up to that perfect chewy, fudgy texture without drying out. Trust me, taking them out just a little earlier makes all the difference.
- Not too fudgy: If you prefer your brownies a little firmer and less fudgy, no problem! I simply bake them for an extra 10 to 12 minutes until they set more in the center.
- Do not overmix: I also make sure not to overmix the batter, I don’t want to incorporate too much air, which can change the texture. A gentle fold is all it takes.
- Prevent sticking: I always line my pan with parchment paper. Not only does it prevent sticking, but it also helps keep the brownies moist and easy to lift out after baking.
- Adding Coffee to Brownies: Coffee is an ingredient that makes chocolate more intense in flavor. Here are a few ways I do it:
- Add 1 teaspoon of espresso powder to the batter when mixing flour.
- Pour in 2 ounces or a ¼ cup of hot espresso coffee to the batter after adding in the melted butter.
- Add in 2 ounces or a ¼ cup of strong coffee in the same way as the hot espresso coffee.
- If you happen to have any leftover coffee, this is a great way to use it up by adding 2 ounces or a ¼ cup of it to the batter when mixing it with the melted butter.
Servings Suggestions
I often enjoy these fudgy chocolate brownies with a cup of freshly brewed cortadito coffee or alongside a glass of cold milk for a classic pairing. When I’m hosting, I like to serve them with a dollop of my homemade whipped cream and a side of fresh berries.
For an even more indulgent dessert, I sometimes layer them into a brownie trifle with chocolate mousse or crumble them over a bowl of French Silk Pie for extra texture and richness.
Make-Ahead and Storage
Make-Ahead: Although they will taste their freshest as soon as they are done cooling, you can make these up to 2 days ahead.
How to Store: Cover and keep these brownies at room temperature for 5 days. You can also cover them and keep them in the refrigerator for 7 days. These will freeze well and be covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
How to Reheat: You can eat this cold, at room temperature, or warm. If you prefer to eat these warm, place the desired number of brownies in a pan and cover it with foil. Bake at 350° for 3 to 4 minutes or until warm.
More Dessert Recipes
Video
Fudgy Chocolate Brownies
Ingredients
- 2 ¼ cups semi-sweet chocolate chips or small chunks
- 4 large eggs
- 2 sticks melted unsalted butter
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
Instructions
- Place the 2 cups of chocolate in a large metal bowl, then place it over a pot a ¼ of the way filled with simmering water over low to medium heat.
- Heat the chocolate until it is melted. Move it around using a rubber spatula.
- While the chocolate is melting, whisk together the eggs and melted unsalted butter.
- Next, add in the sugar, salt, and vanilla until combined. Make sure not to overmix.
- Sift the flour, baking soda, and cocoa powder into the bowl.
- Switch to a rubber spatula and fold the sifted ingredients into the egg, sugar, and butter mixture just until mixed.
- Once the chocolate is melted, pour it into the bowl with the other ingredients and fold them together using a spatula.
- Butter a 13×9 baking dish.
- Place in a sheet of parchment paper to completely cover the inside of the pan.
- Transfer the brownie batter to the pan and smooth it out using a rubber spatula to make it flat for even cooking.
- Bake in the oven at 350° for 25 minutes for a perfect fudgy center.
- As soon as the brownies are removed from the oven, evenly sprinkle on the remaining ¼ cup of chocolate chips for more chocolate flavor.
- Cool for 25 to 30 minutes before slicing and serving.
Notes
- Add 1 teaspoon of espresso powder to the batter when mixing flour.
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- If you happen to have any leftover coffee, this is a great way to use it up by adding 2 ounces or a ¼ cup of it to the batter when mixing it with the melted butter.
- Pour in 2 ounces or a ¼ cup of hot espresso coffee to the batter after adding in the melted butter.
Salt amount seems to be missing from recipe?
Looks good though, will try after recipe is updated
What do you mean? It’s in there
Making these for my third time! My favorite Brownie recipe! I toasted some pecans and topped them or sometimes coconut.
Good job Chef Billy! Thank you! C. McMahon
Excellent!
Delicious! Should you cool the chocolate before adding to the batter?
no