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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!

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
  • Cutting Brownies With A Plastic Knife?
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 the best homemade brownie recipe 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

I’m Sharing All My Tips and Tricks For Fudgy Brownies!

If you are looking for a more cakey brownie, this isn’t your recipe. 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. You will also notice there is no baking soda or baking powder in this recipe as well. This prevents too much rise, creating more fudgy brownies!

How To Get That Crackly Brownie Top:

I figured this out by trial and error. The secret to getting that crackly top every time is dissolving your sugar into the hot butter and chocolate mixture. You will see that you remove the chocolate and sugar from the stove when it’s melted together and you will whisk the sugar right in. There are a few other methods that I have researched that can provide you a crackly top, but I try to keep it as simple as possible, and this method WORKS!

Ingredients:

  • Semisweet chopped chocolate or chocolate chips
  • Butter. You don’t have to worry about this being room temperature because you’re going to melt it!
  • Light brown sugar
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Kosher salt
  • All purpose flour
  • Mini chocolate chips

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
  • Of course top them with vanilla ice cream when they’re done baking and maybe even some chocolate syrup for a brownie sundae!
My Perfect Fudgy Brownies are the best and use mini chocolate chips

How To Make Fudge Brownies/Instructions:

  1. Preheat oven to 325°F. Line a 9×9 baking dish with parchment paper 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.

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

How To Cut Fudgy Brownies (and make them look pretty):

  • If you can wait until the brownies are fully cooled (even the next day) that is the first step. Of course we all know this isn’t reality all the time, so if you’re willing to sacrifice looks for a warm brownie out of the oven, I completely understand. You are not alone.
  • I use parchment paper to line my pan, which is for a few reasons. One, it makes clean up simple, but also when the brownies are cooled, you can simply lift the parchment paper from the pan and place it directly onto a cutting board, which makes cutting even easier!
  • Use a plastic knife! This trick is especially helpful when the brownies are fudgy, as they will have a tendency to stick to the knife as you cut them into squares. But using a plastic knife helps in preventing as much sticking, creating a smoother cut!

These Fudgy 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!

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

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

Description

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


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 325°F. Line a 9×9 baking dish with parchment paper 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.

Notes

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.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 311
  • Sugar: 32.7 g
  • Sodium: 102.3 mg
  • Fat: 15.5 g
  • Carbohydrates: 41.6 g
  • Protein: 4.6 g
  • Cholesterol: 62 mg

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

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145 comments on “Perfect Fudgy Brownies”

  1. Love the brownies. However I did 2X, in a 9×13 pan and had to almost double the time baked. still moist however.

  2. Christina Gibson

    You’re right! I need to look no further for a brownie recipe. I purposely was searching for a brownie recipe that did NOT use cocoa powder. I took these to a function and they got devoured. The only changes I made were adding 1/2 – 1 c. chopped walnuts (childhood thing). Because they’re rich I cut them into much smaller pieces vs. 16. I’m enjoying your site. I came on to review and have found some fun recipes. Thanks.

  3. I never thought I’d find a recipe that’s better than a box mix. I’ve tried so many from so many websites, bloggers and highly-known chefs. Many were good enough…but none of them will ever beat this recipe! Simply put…these are amazing. When you say they’re fudgy, you mean it. They really are almost fudge and I love it. I always underbake mine. They’re dense and rich and perfect. I do actually use a little less sugar – just 2-3 tablespoons. Also, I use a blend of semisweet chips and very dark baking chocolate to melt with my butter. There are seriously not enough words to describe my love for these! So glad I didn’t stop searching for my unicorn from-scratch brownie. I really didn’t think I’d find it, but I definitely did!

  4. Amazing brownies, rich flavor just the right amount of fudge, but with enough structure they can be cut and taken to go. This is my new go to. Also live how it is really pantry friendly (I am likely to be out of cocoa powder but never chocolate chips, chunks, or discs).

    I want to try using milk chocolate chips instead of semi sweet to see the difference.

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