Perfect Fudgy Brownies

My Perfect Fudgy Brownies recipe is the best brownie recipe you will ever need. These brownies are made in one bowl, with melted chocolate, giving you thick, chewy homemade brownies that are even better the second day.

Brownies are always a favorite so make sure to check out my Cake Mix Brownies and my M&Ms Brownies!

My Perfect Fudgy Brownies recipe is the answer to making the best fudgy brownie recipe!

Looking For Perfect Fudgy Brownies? Today is Your Lucky Day!

Today we’re going to be talking ALL about brownies. You know, all the hard-hitting brownies questions.

  • What Makes the BEST Brownies?
  • Edges vs Middle Pieces
  • How Do You Get the Crackly Brownie Tops?
  • Cocoa Powder vs Melted Chocolate

I find, that while everyone loves a unique, one of a kind, possibly over the top sweet treat. But the feedback I get from you via email, DM, comment, and popularity of recipe I see you guys are all about the classics. My SnickerdoodlesKrispie Treats, and Chocolate Chip Cookies are three of my most popular, and are my version of a classic recipe.

The best brownie recipe is my Perfect Fudgy Brownies recipe!

Thick Chewy Brownies Are Easy To Make!

If you own my book I have a whole chapter at the front designated to recipes that you need to know. And as a matter of fact, I am giving you today, my Perfect Fudgy Brownies recipe that is actually IN my book, with one slight variation. And this recipe is not to be confused with MY KIDS Favorite Brownie Recipe, which is a very good brownie recipe, but it is topped with a poured chocolate icing, and in my opinion it NEEDS the icing to make it what it is. Today’s fudgy brownie recipe is STAND ALONE PERFECTION. NO icing necessary.

Like I said above, this is the recipe I worked hard to perfect for my book, but I did a few minor things differently today. Most notably, I baked these in a 9×9 pan, and in my book I baked them in a 9×13. The only difference a is slightly longer bake time, and a slightly thicker brownie. I am just looking to give you a thick, stick-to-your-teeth brownie recipe today, and I’m doing all I can to deliver.

How To Make The Best Brownies

Classic Fudgy Brownies Are ALWAYS A Hit!

There are really only a few important tips that I recommend when baking brownies. They are all super easy, and don’t add extra time OR require any special tools! Let’s talk about a few of the most frequently asked questions I get when baking brownies…

What Kind of Chocolate Do You Use in Brownies?

The quality of chocolate will directly affect the quality of your brownie. If you use cheap, waxy chocolate…well…you are going to get a brownie with subpar chocolate flavor. The higher quality you use, the better the flavor. It isn’t rocket science. Also, I ALWAYS encourage using chopped chocolate for this recipe, but I know that isn’t always in the cards. I am not an unreasonable person. So if you use chocolate chips, go ahead and get some quality chips, My favorites are:

The slight difference between this fudgy brownie recipe and the brownie recipe in my book, is I used all semi-sweet chocolate in this one, while the one in my book is a mixture of milk and semi-sweet. You can totally still do that. I love it both ways, I just think all semi-sweet gives more of the classic brownie taste, which is what I’m trying to do here today. BUT if you’re feeling a little rebellious, do half milk and half semi-sweet. It will be a little sweeter, a little milder. You make the call.

Why Don’t You Use Cocoa Powder In Your Brownies Recipe?

The trick to these brownies is NO COCOA POWDER. These have melted chocolate, which (in my opinion) is the KEY to chewy, fudgy brownies. I feel like with brownies made with cocoa powder, the only way to get them extra fudgy is to under-bake them. And today, I’m here to give you the best recipe period.

Can You Add Mix-Ins To These Brownies?

Yes of course!! Today (and most often) I added some mini chocolate chips, because in my mind, more chocolate = more better. Plus the chips make the tops pretty. So there’s that. Obviously you don’t have to add chocolate chips. You could get creative and add:

  • Chopped peanut butter cups
  • Nuts
  • Chopped Snickers…or really any type of candy bar
  • Coconut
  • Toffee Bits

My Perfect Fudgy Brownies are the best and use mini chocolate chips

Why Do You Bake Your Brownies At A Lower Temperature?

Here’s another trick I find makes the most evenly baked fudgy brownies.

A lower temperature (325°F) ensures these bake evenly all the way through, and the edges don’t get too hard. I know there are people out there who love a brownie edge, but I am not that person.

This recipe solves all that. When the edges are as good as the center piece, you’re living your best life.

How Do You Know When Brownies Are Done Baking?

Here’a trick I learned a LONG time ago and it has never let me down:

When you’re checking the “doneness” of brownies, here’s the trick. Insert a toothpick into the brownie about an inch away from the edge. If the toothpick comes out clean, they are done. If you wait until a toothpick inserted into the center comes out clean, you’re going to have dry, hard brownies. No thank you please.

Perfect fudgy brownies recipe that are chewy and chocolatey

These Brownies Are EVEN BETTER the Second Day!

I will tell you, I am a bit of a dessert snob. Ask any of my friends. I rarely will eat a day old cookie. I mean I know I am the exception, mainly because I have baked goods on a regular basis available. But I have to tell you, while these brownies are amazing warm and fresh, they are extra special the next day, when they’ve had time to cool and settle. They are extra fudgy when they have cooled, and all the flavors combine, not to mention they cut like a bakery brownie!

So if you have the time and restraint, bake these, let them cool, and then cover them airtight and let them sit overnight. You will be rewarded for your patience!

Love these Perfect Fudgy Brownies? Try these recipes!


Perfect Fudgy Brownies

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies
  • Method: baking
  • Cuisine: Dessert


This Perfect Fudgy Brownies are thick and chewy and even better the next day!


  • 2 cups semisweet chopped chocolate or chocolate chips
  • 1/2 cup butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup all purpose flour
  • 1 cup mini chocolate chips


  1. Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
  2. In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
  3. Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Stir in the mini chips and pour the batter into the prepared pan.
  4. Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
  5. Let the brownies cool completely in the pan before cutting into squares.


Store airtight for up to 3 days.

Beyond letting the brownies cool completely, I actually love these brownies best if you let them cool overnight in the pan and cut them the next day.

Keywords:: Brownies, one bowl, recipe, baking, chocolate, chocolate chips

Want To Save This Recipe?

Perfect Fudgy Brownies

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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64 Responses
  1. Rebecca

    I made brownies using this recipe! It was super delicious ! best brownies I’ve ever made! It’s so simple as well 🙂

  2. Jen

    So I must have screwed up. When I searched ounces to cups, it required 4 4-oz bars of chocolate. As SOON as I added the eggs, the texture changed and was way too thick. I think I should have only used 2 bars. ??

  3. Josie

    I LOVE this recipe. My family does too. It was described as everything a brownie should be and the best brownie iv’e had in my entire life( both of these coming from my mother who is 40). I did add chocolate frosting to the top of them once they were completely cooled because i used semi-sweet chips and my family prefers sweeter things. but you can use milk chocolate chips if you dont want to deal with frosting.

  4. Sam

    I have tried SOOOO many brownie recipes and ready made mixes and have never managed to make even a ‘great’ brownie! THIS RECIPE IS HANDS DOWN THE BEST EVER!
    Look no more! You will never need to trial another again. Brownies have been nailed! ???
    I cannot thank your genius enough! Made them last weekend and making them again this weekend!


        Hey Shelly, thank you for the recipe!!! it looks so amazing and I can’t wait to try it out! I do have a question for you though—do you know if high altitude effects this recipe? if so how could I modify it? thanks girl!

  5. Jane Walkinshaw

    I so can’t wait to try these, I don’t think we are good at having brownie here in NZ more of an American thing, however they are coming more into vogue so today is the day. Will report back how I get on.

  6. Giftjaipur

    Super rich brownie recipe. I also reduced the sugar by 20% and use sugar free chocolate bars. Sometimes, I add 1tsp of chilli powder for a spicy after taste!

  7. Jacki

    Lol I like how you’re straight forward about all of your baking tips. I’m gonna give these brownies a try. I can’t stand a crunchy end piece. To me a brownie is supposed to be complete fudgy goodness. I usually stick to making brownies from the box because I have never came across a good recipe, but this recipe seems to be promising. Wish me luck and thanks for the share!

  8. Marianne

    Made a triple batch for a work party (2 9×13’s) and I won’t be needing another brownie recipe ever again! I used a mix of good quality bittersweet and semisweet chocolate. The toothpick trick is genius! They turned out perfectly!

  9. Liz

    I have never left a review before but this recipe is worth one. I used the 72% dark chocolate pound plus bar from Trader Joe’s (weighed out 16 oz.) for the melted chocolate and Trader Joe’s chocolate chips for the added one cup to the batter. Best brownie I have ever made – and I have tried a lot of recipes. Awesome!

  10. Asun

    I baked them with peanut butter chips on top instead of extra chocolate chips and OHMYGOD Shelly!!! (I didnt add any salt to the recipe tho since the chips already give them that salty taste). It was my first brownie ever and I promise I could open a store, sell them, and become rich – They are absolutely insane. Thank you so much for sharing this!! I always trust your blog to try new things Im scared of cause Im sure everything is gonna come up great 🙂 🙂

      1. ay

        hi i also need metric conversion for the chocolate but can’t find it at that link you gave. You didn’t put it on the picture. Please help thanks?

    1. Racquel Brechtel

      Hi there! My daughter and I tried these brownies and they are amazing! One question- if we wanted a more “cake like” brownie instead of so fudge- what would we do? I absolutely love the taste ( I hate brownies with cocoa powder ?) so these are perfect taste! Just wondering about texture. Thanks!!

    2. Hi there! My daughter and I tried these brownies and they are amazing! One question- if we wanted a more “cake like” brownie instead of so fudge- what would we do? I absolutely love the taste ( I hate brownies with cocoa powder ?) so these are perfect taste! Just wondering about texture. Thanks!!

  11. Maria

    I am with on the brownie edges! You know there are brownie edges ppl can buy in a bag like no! I Erik be trying these. Thank you for that testing tip i usually check in the middle.

  12. Brian

    Which type of chocolate would you recommend? I don’t have any fancy baking stores nearby to find something deliciously obscure. Any preferences you find at a regular ol’ grocery store?

  13. Cortney

    These look so amazing! I have an egg intolerance so I am going to try apple sauce or banana instead. Here’s hoping they work out well. I know it will alter the flavour-I am used to this now. Sigh. Wish me luck.

  14. What a wonderful brownie . The look is really heart melting and i am sure the taste would be toothsome. The way you made this is really exceptional for me. Thanks for sharing with us.

    1. Jeanna

      Right before Christmas my I was able to buy 10 bags of Nestle chips at .99 cents a bag. I bought every possible kind! Now I’m searching for recipes in which to use them. Luckily for my co-workers I found your brownie recipe. I used a mix of semi-sweet, milk chocolate and dark chocolate (because those bags were already open). And I added a swirl of salted caramel that I wanted to use up.
      Excellent recipe and so easy!
      Thank you and Happy New Year!

  15. gg

    Line the pan with foil? There was no explanation for this and I can’t conceive of why I would ever put tin foil in a baking dish to pour brownie batter on? Wouldn’t you just spray the dish with cooking spray? Wouldn’t bits of foil tear and either get into the batter while baking or afterwards when cutting, the knife would surely rip it to shreds and you’d have to remove bits from the brownie.

    1. Shelly

      Hi! I use foil a lot when baking bar recipes. You could also use parchment paper. The reason I use foil and then spray the foil, is for ease of removal from the pan. When I cut brownies (and bar cookies) I like to remove the entire batch from the pan and slice them on a cutting board, and the foil allows to do that easily. Certainly you might cut through the foil when you’re slicing the brownies, but it does not rip to shreds. It’s just my preferred method. If foil bothers you, you can certainly just spray your pan, or use parchment paper like I mentioned before.

      1. gg

        Ah, thank you for taking the time to explain it, and I’m glad to know it’s not a crucial step, I appreciate it! I have neither a cutting board nor parchment paper so I will attempt just spraying the pan as usual.. perhaps in some far-flung future when I am rich, I will give the magic of foil a try 😉

  16. Larissa

    This is similar to the recipe I usually use, from the Joy Of Cooking. Except there is light brown sugar, which I’m assuming puts these over the top! Definitely want to try these for my next batch of brownies.
    Thanks, Shelly!

  17. Jessica Rietema

    I thought your “My Kids Favorite Brownies” were perfect! I’ll have to make them side by side with these to compare and see! These look amazing!

    1. Shelly

      Well, there is frosting on my kid’s favorite brownies…so I feel like that automatically makes them perfect.. haha! But as a standalone brownie without the frosting, I kinda think these are better!

  18. Donna Howard

    Definitely been looking for a recipe like this!! Question – do you add the mini chips to the batter (per the recipe) or add them to the top?? Yes, I am not good at this and need all the help I can get!! Thanks so much!!

    1. Shelly

      I add them into the batter, and usually reserve a small amount to sprinkle on top just for looks, but that’s completely unnecessary!

      1. Donna Howard

        This is the best!!! Hands down the best!! I always have trouble with brownies but these were a success. I did have to bake a wee bit longer, must be my oven, but they are perfect!! Thank you Shelly!!!

  19. Jessica

    Will they turn out the same texture-wise if I leave out the mini chips? That sounds like more chocolate than I’d like. I’d prefer more of a simple, “traditional” brownie.

  20. SHARYN

    at the end of the recipe item list you write “1 cup of mini chocolate chips” is is semi choc or milk choc or??? thanks

  21. Linda

    soooo looking forward to making these brownies! first thing I’m going to do is ‘save’ to Pinterest ~ then follow you on Instagram (i just joined a few days ago-have NO idea what I’m doing but looking forward to learning! Lol) I am all about the old-fashioned basics/classics so this just made my day! would you or anyone else know – when baking my basic plain cinnamon cake (using butter!) in my bundt pan could I lower the oven temp from 350 to 325 – the edges are too ‘hard’! thank you…

  22. Erin

    You described my perfect brownie! I love the idea of cooking at a lower temp to avoid the hard corner pieces! Perfection!!!

  23. R

    When cooling the pan, do you cover? With what? What kind of container do you store them in? And is it ok to line the pan with parchment paper instead of tinfoil? Thank you! I had requested this one. So excited to try!

    1. Shelly

      You can absolutely line the pan with parchment instead of foil! Also I let the brownies cool completely uncovered, and then cover the pan to store overnight.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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