These brownies are dense, rich, and ultra-chocolatey with a gooey, fudgy center and a perfectly crackly top. I always reach for this recipe when I'm craving a serious chocolate fix that's quick and easy to make.
Why You’ll Love This Recipe
I love how these brownies hit the perfect balance between chewy and gooey. They use simple ingredients I probably already have in my pantry, and they come together in just one bowl. Whether I want a treat for a party or a cozy night in, these brownies never disappoint. Plus, they taste even better the next day.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Semi-sweet chocolate chips or chunks
directions
- I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
- I melt the butter and mix it with both sugars until smooth.
- I whisk in the eggs and vanilla extract until the batter is glossy.
- I sift in the cocoa powder, flour, and salt, stirring gently to combine.
- I fold in the chocolate chips or chunks.
- I pour the batter into the prepared pan and smooth out the top.
- I bake for 25-30 minutes until the top is set and a toothpick comes out with a few moist crumbs.
- I let them cool completely in the pan before slicing.
Servings and timing
This recipe makes about 9 large or 16 small brownies. Prep time is around 10 minutes, and bake time is 25 to 30 minutes. I usually let them cool for 20 minutes before cutting.
Variations
I sometimes add a handful of walnuts or pecans for crunch. Swirling in a bit of peanut butter or cream cheese can give the brownies a fun twist. For a mocha flavor, I mix a teaspoon of espresso powder into the batter.
storage/reheating
I keep the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a sealed bag for up to 2 months. I reheat them in the microwave for about 10-15 seconds to bring back that gooey texture.
FAQs
How do I know when the brownies are done?
I check the center with a toothpick—if it comes out with moist crumbs but no wet batter, they're ready.
Can I use Dutch-processed cocoa powder?
Yes, but it might slightly change the texture. I usually stick with unsweetened natural cocoa for the best results.
What makes these brownies fudgy instead of cakey?
The high fat-to-flour ratio and minimal mixing help keep these brownies dense and fudgy.
Can I double this recipe?
Definitely. I double the ingredients and bake in a 9x13 inch pan, adding about 5-10 extra minutes to the bake time.
Can I make them gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free flour blend and they turn out great.
Conclusion
These fudgy brownies are my go-to recipe when I want an indulgent, easy-to-make chocolate treat. They're rich, chewy, and customizable to fit whatever I’m craving. I make them once, and they quickly become a favorite.
Best Fudgy Brownies Ever
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 9 large or 16 small brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These are the best fudgy brownies ever, made with pantry staples and bursting with rich chocolate flavor. With a gooey center, crackly top, and ultra-chewy bite, this one-bowl brownie recipe is quick, easy, and absolutely irresistible. Perfect for chocolate lovers seeking the ultimate homemade treat.
Ingredients
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line a square baking pan with parchment paper.
- Melt the butter, then mix with granulated sugar and brown sugar until smooth.
- Whisk in eggs and vanilla extract until glossy.
- Sift in cocoa powder, flour, and salt. Stir gently to combine.
- Fold in chocolate chips or chunks.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Let cool completely in the pan before slicing.
Notes
- For added crunch, mix in chopped walnuts or pecans.
- Swirl in peanut butter or cream cheese before baking for extra flavor.
- Add 1 teaspoon of espresso powder for a mocha twist.
- Store at room temperature for 4 days or freeze for up to 2 months.
- Microwave individual brownies for 10–15 seconds to reheat.
