Name: Best Fudgy Brownies Ever
Prep time: 10 min
Cook time: PT-489166H43M36S
Total time: PT-489166H43M36S
Cuisine: American
Ingredients: Unsalted butter; Granulated sugar; Brown sugar; Eggs; Vanilla extract; Unsweetened cocoa powder; All-purpose flour; Salt; Semi-sweet chocolate chips or chunks

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.