Best Ever Fudgy Brownies Recipe

The best homemade fudge brownies recipe with intense chocolate flavor from cocoa, the right amount of sweetness, and that crinkly, shiny top. Easy to make in one bowl and ready from scratch in less than an hour.

After trying numerous combinations and ratios of different ingredients, here is the easy recipe for brownies that are super fudgy, moist, and taste perfect. Even my toddler, who prefers just eating the icing on the cake rather than the whole cake, loved it (ate every bit and made a super happy bowl). We call these our “Melty Melty Brownies“.

These are made in one bowl, and NO, we are not going to melt chocolate here; we will get the chocolate flavor from cocoa, and chocolate chunks are entirely optional for some extra richness.

Ingredients

1. Butter (unsalted): Butter gives the brownies a beautiful flavor, and in this recipe, I wanted to keep all the flavor in. So, instead of using all oil, we are using a good amount of butter. If you don’t have unsalted butter, you can use salted butter; just skip adding the salt mentioned in the recipe. (If you don’t want to use butter, try these olive oil fudgy brownies.)
2. Oil: Any oil will work. I used olive oil in this recipe, and I didn’t taste it at all. Canola oil, vegetable oil, avocado oil, all are good to go. Oil adds that extra moisture.
3. Water: I am using a small amount of water in this recipe for some extra moisture and also to help dissolve the sugar well.
4. White granulated sugar: I am mainly using the old regular sugar that you can easily find.
5. Brown sugar: Some light brown sugar for extra moisture and fudginess, but if you don’t have it, just substitute with white granulated sugar.
6. Cocoa powder (unsweetened): I used Dutch-processed cocoa in this recipe. It gives that extra dark color and intense flavor (without any bitterness), and the brownies stay moist. You can use any kind of unsweetened cocoa powder, but if you can, try Dutch-processed cocoa.
7. Flour: All-purpose/plain flour.
8. Vanilla: For some extra flavor.
9. Eggs: Eggs don’t need to be at room temperature; cold eggs are fine. Eggs provide structure to the brownies, assist in leavening, and emulsify (meaning they mix fat and water).
10. Chocolate chips/chunks (optional): Completely optional, but who does not like those melted chocolate pools in the brownie, super yum. I am using a chocolate bar divided into chunks. You can also use any large chocolate chips. I am using 2/3 of the total folded inside the batter and the rest for topping.
11. Salt: To balance the flavors.

Optional ingredients which can be added but are not used in the current recipe:

• Coffee powder: To bring out the chocolate flavor even more, use a teaspoon of instant coffee or espresso powder.
• Nuts: You can also add nuts like walnuts if you want.

How to make

Before starting, prepare by preheating the oven to 350°F, lining and preparing a baking pan (8 inches square), and cutting the chocolate bar into chunks if using.

1. Take butter in a bowl. If using sticks, cut them into small pieces.
2. Add oil and water to it.
3. Heat the above mixture until the butter is fully melted, either in the microwave (takes around 90-120 seconds) or in a pan (make sure not to brown the butter).
4. Add brown and white granulated sugar to the melted butter-oil mixture.

5. Whisk the mixture until smooth and the sugar is mostly dissolved.
6. The mixture will appear smooth.
7. Add cocoa powder. If it appears lumpy, sift it.
8. Whisk to combine. The mixture will appear thick.

9. Add eggs, vanilla and salt.
10. Whisk or combine until smooth and glossy.
11. Add flour and chocolate chunks (optional).
12. Gently fold them together; do not overmix

13. Pour the batter into the prepared pan.
14. Run a wooden spatula, butter knife, or a small spoon through the batter in the form of an S to remove air bubbles. Tap the pan a few times to remove any remaining air.
15. Top with chocolate chunks/chips (optional).
16. Place the pan in the preheated oven to bake.

17. Start checking for doneness at around 16 minutes. For fudgy brownies, a toothpick inserted should come out with moist crumbs.
18. Once baked, remove and cool for at least 30 minutes (for cleaner cuts, wait for an hour). Then, slice into 16 pieces for smaller-size brownies or 9 pieces for larger brownies.
19. Enjoy your brownie!!

Brownies done yet?

The epic question on repeat when I am making brownies!! My kids love these brownies and are always excited to take their bites.

If you’re making this recipe for the first time, you will need to check your brownies a few times to avoid overbaking them.

Mine usually cook in 21 minutes, so I highly recommend starting to check around the 16-17 minute mark. For a fudgy texture, your toothpick should have a few moist crumbs on it (as shown in the picture before).

Success tips

• Use a metallic baking pan that is lighter in color to prevent your brownies from overcooking on the edges.
• Melt the butter; do not just soften it.
• For a shiny crackly top, make sure to dissolve the sugar.
• Do not overmix once flour is added. Overmixing will add air and make the brownies cakey, not fudgy.
• If using chocolate chunks or chips, use baking chocolate instead of regular chocolate as it melts better.

Adjusting recipe to different pan types and sizes

• Glass pans: If using a glass pan, best to bake at a lower temperature of 325°F.
• Darker pans: Brownies tend to bake faster in dark pans, and the edges may dry up. Preferably use a light-colored metal pan, but if you have a dark pan, it’s best to bake at a lower temperature of 325°F.
• 9×13-inch pan: Double the recipe and increase the baking time by 2-3 minutes. The brownies will be very slightly thicker than you get with this recipe.

Reducing sugar

We all have our preference for desserts, so if you prefer a less sweet brownie, you can reduce the sugar. However, it may affect the texture, and the crackly top may appear patchy or have holes in it.

Once cooled, these patchy areas are less noticeable. Additionally, you can add some toppings or dust some cocoa powder on top for visual appeal.

Serving suggestion

If your brownie is at room temperature, warm it slightly for 10-12 seconds, and it will taste just as if freshly baked. If your brownie has just been taken out of the refrigerator, warm it for 16-18 seconds. You can also serve warmed brownies with a scoop of vanilla ice cream just like chocolate mug cake – YUM!!

Best Ever Fudgy Brownies

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Author: Jaz

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The best homemade fudge brownies recipe with intense chocolate flavor from cocoa, the right amount of sweetness, and that crinkly, shiny top. One bowl, easy to make and ready from scratch in less than an hour.

Prep Time 10 minutes mins

Cook Time 21 minutes mins

Total Time 31 minutes mins

Servings 16 brownies

Video

Ingredients

 

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US CustomaryMetric

• 1/2 cup unsalted butter (See note 2)
• 2 tablespoons olive oil (any oil will work)
• 1 teaspoon water
• 2/3 cup unsweetened cocoa powder
• ¼ cup light brown sugar (packed) (See note 4)
• 1 cup white granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt (if using table salt use 3/8 teaspoon)
• 2/3 cup all purpose flour
• 4 ounces semi-sweet chocolate (or bitter-sweet, as you prefer) (See note 3)

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Instructions

 

• Preheat the oven to 350°F (175°C).
• If using a chocolate bar, divide it into two parts: one-third for cutting into larger chunks for topping, and the remaining two-thirds for relatively smaller chunks to add to the batter later. Similarly, if using chocolate chips, divide them into two portions: one-third and two-thirds.
• Grease an 8-inch (20 cm) square baking pan with cooking oil spray or butter. Line it with parchment or baking paper, leaving some overhang to easily remove the brownies once baked.
• Add butter to a bowl. If using butter sticks or a large portion, cut the butter into smaller chunks.
• Add oil and water to the above bowl.
• Place the bowl in the microwave and melt the butter in 20-second intervals. Stir in between until fully melted. Alternatively, you can also use a pan, making sure not to brown the butter, just melt it.
• Add white granulated sugar and brown sugar to the hot melted butter/oil mixture. Combine them and whisk for around 45 seconds.
• Add cocoa powder (sift if lumpy) and whisk again for around 1 minute. The mixture will appear thick.
• Add the eggs, salt and vanilla; beat until everything is evenly mixed and mixture looks glossy (around 1-2 minutes).
• Add flour (sift if lumpy) and chocolate chunks (optional). Gently combine the flour with the rest of the ingredients by folding. Avoid overmixing.
• Pour the batter into the prepared baking pan.
• Run a spatula or butter knife in a form of S to remove air bubbles. Tap the pan a few times to remove any remaining air bubbles.
• Optional: Top with chocolate chunks.
• If using this recipe for the first time, start checking your brownies for doneness at around 16 minutes.
• Bake the brownies for 18-24 minutes, or until the center is set (mine are done in 21 minutes). A toothpick inserted into the center should come out with moist crumbs for a fudgy brownie.
• Remove the pan from the oven and let it cool for at least 30 minutes. For easier and cleaner cutting, let the brownies rest for an hour. Note: Do not remove the brownies from the baking pan immediately; let them rest in the pan.
• Slice into 16 smaller or 9 bigger pieces and enjoy. (To make clean cuts, dip the knife in hot water before cutting and after each cut.)

Notes

1. Coffee powder: To bring out the chocolate flavor even more, use a teaspoon of instant coffee or espresso powder and add it along with cocoa powder.

2. Butter: If you don’t have unsalted butter, you can use salted butter; just skip adding the salt mentioned in the recipe.

3. Chocolate chips/chunks: If you don’t have chocolate chips, you can make this recipe without them. It has just the right amount of sugar for with or without chocolate chips.

4. Adjusting sugar:

• If you don’t have brown sugar, substitute with white granulated sugar.
• If you prefer less sweet brownies, you can reduce the total amount of sugar, but it may affect the texture of the brownies and the shiny crinkle top may become thin and may have holes. However, once cooled, the crinkled top usually cracks so it will be less noticeable.

5. Selecting the pan:

• Ideally, use a metallic pan that is lighter in color and 8 inches square. If using a 9-inch pan, your brownies will be slightly thinner and will cook faster, so start checking them a few minutes before.
• If using a dark-colored or glass pan, reduce the temperature to 325°F. Cooking time will vary. Glass pan may take longer to cook.

6. Different pan sizes:

• 9×13-inch pan: Double the recipe and increase the baking time by 2-3 minutes. The brownies will be very slightly thicker than you get with this recipe.
• Round 9-inch pan: Use the same recipe ingredients amount and bake for the same time (18-24 minutes).

7. Serving suggestion:

• If your brownie is at room temperature, warm it slightly for 10-12 seconds and it will just as if freshly baked.
• If your brownies are just taken out of the refrigerator, warm for 16-18 seconds.
• You can also serve them with a scoop of vanilla ice cream.

8. Storage: You can store the brownies in an airtight container for 3 days at room temperature and 5 days in the refrigerator.

You can also freeze them for up to 3 months. I would recommend cutting them and wrapping individual pieces in plastic wrap or aluminum foil before placing them in a freezer-safe container or bag.

9. Nutritional information: It is calculated for 16 brownies with chocolate chunks (205 kcal per brownie). For other variations (depending whether it is cut into 9 or 16 brownies):

• 16 brownies without chocolate chunks: 164 kcal per brownie
• 9 brownies with chocolate chunks: 364 kcal per brownie
• 9 brownies without chocolate chunks: 291 kcal per brownie

Please note, that the nutritional information is only approximate.

Nutrition

Nutrition Facts

Best Ever Fudgy Brownies

Amount Per Serving

Calories 205 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 36mg12%

Sodium 84mg4%

Potassium 115mg3%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 19g21%

Protein 2g4%

Vitamin A 211IU4%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is calculated automatically and should be used only as an approximation.

Read our full nutrition disclosure

Course Dessert

Keyword brownies, chocolate brownies, fudgy brownies

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