Perfect Fudgy Brownies

What Makes These the Perfect Fudgy Brownies

These are my all-time favorite, perfect fudgy brownies that leave all other brownie recipes in the dust! They’re born from hours of trial and error when first I published the recipe in my cookbook. These brownies are filled with rich, fudgy, chocolate flavor, with the best chewy texture, complete with a flaky, crinkly top. In the sections below, I’ll walk you through how to make them from start to finish. But first, here’s a breakdown of what makes the “perfect” brownie, IMO:

• Dense and chocolatey. The perfect brownie is thick and fudgy, without being overly ooey-gooey (mind you, there’s a time and a place for that!). These aren’t what they call “cakey” brownies, since they’re denser and more rich throughout. They also have the coveted thin, shiny crust on top that I love in fudgy brownies.
• They skip the cocoa powder. These brownies use melted chocolate, which (in my opinion) is a MUST for an irresistibly fudgy texture. Cocoa powder brownies, while delicious in their own right, tend to be fudgy because they’re left underbaked.
• They also leave out the leavening. You’ll also notice there isn’t any baking soda or baking powder in this recipe. Omitting the leavening keeps the brownies from rising too much, for an even fudgier texture.
• No special equipment. Last but not least, the ultimate brownie is simple to make. No fancy tools, no bells and whistles. The brownie batter in this recipe comes together in one bowl, and you don’t even need a mixer.

Ingredients You’ll Need

This recipe is different from my kids’ favorite brownies, which have a layer of poured chocolate icing on top. These fudgy brownies are stand-alone perfection. No icing needed! They do call for a few key ingredients, which I cover with some notes below. Scroll down to the printable recipe card after the post for a full list with recipe amounts.

• Chocolate – This can be semisweet chopped chocolate or chocolate chips. When it comes to baking brownies with melted chocolate, however, not all chocolate is created equal. The better quality chocolate you use, the better your brownies will taste (see below).
• Butter – I always bake with salted butter, but you can use unsalted, it’s up to you.
• Sugar – Granulated sugar, plus brown sugar for added moisture.
• Eggs and Vanilla – Take your eggs out of the fridge so that they come to room temperature beforehand. And, for the best flavor, please use real vanilla extract and not imitation!
• Flour – I recommend regular all-purpose flour.
• Chocolate Chips – None of my homemade brownie recipes are complete without a sprinkling of mini chocolate chips throughout. You can use regular-size chips here, too, in any flavor you’d like (dark, milk, semisweet, white chocolate, or even peanut butter chips). It’s also fine to leave them out if you prefer.

What Kind of Chocolate Should I Use?

I’ll put it out there: the quality of the chocolate you use directly affects the taste and quality of your brownies! Waxy chocolate chips won’t cut it here. The best chocolate for making brownies is good-quality, melting chocolate bars or really high-quality chocolate chips from brands like Guittard, Callebaut, and Ghirardelli. The type of chocolate is more flexible. You can make this recipe with milk, dark, or semisweet chocolate for a more classic brownie flavor (or a mix of chocolate, like milk and semisweet if you prefer a milder, sweeter brownie).

How to Make Fudgy Brownies

The version of these brownies that I’m sharing today has a few minor tweaks, like the pan size (I baked these brownies in a 9×9 pan versus a 9×13) which makes these slightly thicker than the ones in my book. They’re just as easy to make, though, with a few key steps. 

Follow along below, and scroll down to the recipe card after the post for the printable recipe instructions.

• Melt the chocolate. Add your chopped chocolate to a saucepan with butter. Let that melt over medium-low heat, stirring constantly. Take the pan off the heat once the chocolate is smooth and melted.
• Combine the wet ingredients. Next, cream both sugars into the melted chocolate, then mix in the eggs, one at a time. Whisk constantly at this stage, as this step is important to achieve those glossy, crackly brownie tops (more on this below). Lastly, mix in the vanilla.
• Add the dry ingredients. Now, stir in the flour and a pinch of salt, followed by the chocolate chips. Pour the brownie batter out into a lined and greased 9×9 baking dish.
• Bake. Bake these fudgy brownies at 325ºF for 30 minutes, or until a toothpick stuck in about 2 inches from the side of the pan comes out clean. Cool the brownies in the pan completely before slicing them into squares.

The Secret to a Crackly Top

The secret to a shiny, paper-thin top on homemade brownies is dissolving the sugar fully into the melted chocolate and butter mixture. This is key! Whisk the wet ingredients thoroughly even while adding the eggs. While there are other methods out there for achieving perfectly crinkly brownie tops, I try to keep it as simple as possible, and this one WORKS.

Tips for Perfect Brownies

• Don’t overheat the chocolate. Heat the chocolate slowly and keep stirring so that it melts evenly. If you heat the chocolate too much or too quickly, it can seize, rendering it unusable. In this case, you’ll need to start over with a new batch.
• Grease and line the pan. I line my baking dish with parchment paper and give it a light coating with nonstick spray. It makes clean-up super easy, plus, you can simply lift the cooled brownies from the pan and place them directly onto a cutting board.
• Bake at a lower temperature. A lower oven temperature (325°F) ensures that the brownies bake evenly all the way through without the edges becoming tough and hard. I know, I know. Some of you love a crispy, chewy brownie edge, and that’s fine, too. For the rest of us, however, these brownies are just as soft and chewy at the edges as they are in the middle. Which is a win in my books!
• How to tell when they’re done baking: When checking your brownies for doneness, insert a toothpick into the brownie about 1-2 inches 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 (like you do for cakes and quick bread, for example), your brownies will be dry and overbaked.
• Let the brownies cool completely before slicing. The brownies are easier to slice into neat, perfect squares if they’re at room temperature. If you can wait until the following day, even better! That being said, I completely understand if you’d prefer to sacrifice looks for a brownie that’s warm from the oven. We’ve all been there.
• Use a plastic knife. Fudgy brownies tend to stick to the knife while you cut them, and a plastic knife solves this! Less sticking = smoother cuts. It also helps to wipe the knife clean in between slices.

Easy Variations

I love adding mini chocolate chips to most of my brownie recipes (the more chocolate, the better, right?). This fudgy brownie recipe is no exception. Of course, there are loads of other fun brownie mix-ins and add-ons you can try. Here are some ideas:

• Candy. Fold in chopped peanut butter cups, chopped candy bars, peppermint candy, or mint chocolate chips.
• Nuts. Crunchy chopped pecans, walnuts, or almonds work well here. 
• More add-ins. Stir in toasted coconut, toffee bits, or M&Ms. Or, try fudgy Nutella brownies.
• Add a drizzle. When the brownies are cool, drizzle over microwave caramel sauce or pourable chocolate ganache.

How to Store

• At room temperature. These brownies actually get even fudgier after they’ve cooled and settled in the pan, not to mention that they cut like a bakery brownie! If you can, store the brownies in the pan, covered, on the countertop overnight before slicing. Otherwise, keep them airtight at room temperature for up to 3 days.
• Freeze. You can freeze the baked fudgy brownies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.

More Brownies Recipes

• Buckeye Brownies
• Blondies
• Banana Bread Brownies
• Pecan Pie Brownies
• Coconut Brownies