Perfect Fudgy Brownies

Perfect Fudgy Brownies

My Perfect Fudgy Brownies recipe is the last brownie recipe you will ever need. All made in one bowl, that includes melted chocolate you get thick, fudgy brownies that are even better the second day.

So we’re going Back to Basics. 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 Snickerdoodle Cookie Recipe, Krispie Treat Recipe, and Slow Cooker Mac and Cheese Recipe are three of my most popular, and are my version of a classic recipe.

So, in 2018 we’re going to revisit some Baking Basics…errrr….classics, and this is the FIRST recipe in my Baking Basics Series! Yay!


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 Brownie recipe that is actually IN my book. I don’t have this basic (perfect) brownie recipe on website, although I have used it as a base for a lot of the brownie variations I have here. Also, don’t confuse this recipe with MY KIDS Favorite Brownie Recipe. That 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. This recipe that I am sharing today is STAND ALONE PERFECTION.

I make big claims.

Perfect Fudgy Brownies

The difference between this recipe and the one 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.

ALSO, I baked these in a 9×9 pan, and in my book I baked them in a 9×13. The only difference here, is slightly longer bake time, and a slightly thicker brownie. Nothing major, I was just looking to give you a thick, stick to your teeth brownie recipe today, And I’m doing all I can to deliver.

Baking Tip #1

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, like Guittard, or Callebaut. At the very least grab a bag of Ghiardelli.

Which leads me into…

Baking Tip #2

The trick to these brownies is NO COCOA POWDER. These have melted chocolate, which (in my opinion)is KEY to a fudgy brownie. 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.

Perfect Fudgy Brownies

Oh, and I added some mini chocolate chips. Because more chocolate = more better. Plus the chips make the tops pretty. So there’s that.

Baking Tip #3

I bake these at a lower temperature, so they 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.

Perfect Fudgy Brownies

Baking Tip #4

When you’re checking the “doneness” of brownies, here’s the trick. Insert your 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



Baking Tip #5

I really REALLY recommend you make these brownies the day before you need them. While they are delicious warm, they are extra special the next day, when they’ve had time to cool and settle. They are extra fudgy this way, and they cut like a dream!


So, there you have it. The last brownie recipe you will ever need. I’m confident.

Perfect Fudgy Brownies

Perfect Fudgy Brownies

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies


The Perfect Fudgy Brownies


  • 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.

42 Responses

  1. 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.

  2. Erin

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

  3. 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…


    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

  5. 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.

  6. 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!!!

  7. 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!

  8. 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!

  9. 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 😉

  10. 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.

  11. 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.

  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. 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.

  14. 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 🙂 🙂

  15. 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!

  16. 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!

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