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.
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 Snickerdoodles, Krispie Treats, and Chocolate Chip Cookies are three of my most popular, and are my version of a classic 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.
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
- Chopped Snickers…or really any type of candy bar
- Toffee Bits
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.
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!
- 3 Musketeers Brownies
- Rainbow Chip Brownies
- Sweet and Salty Brownies
- Cookies and Cream Stuffed Brownies
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
- Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
- 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.
- 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.
- Bake the brownies for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
- 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
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