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    Home » Brownies and Bars » Fudgy Brownies

    Fudgy Brownies

    Published: Mar 25, 2019 · Modified: Mar 25, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best fudgy brownies! This easy fudge brownie recipe makes rich chocolate brownies with perfect shiny crust. Includes tips & step-by-step photos.

    Hot fudge drizzling on a fudge brownie sundae

    Originally published 6/10/13.  Last updated 3/22/19.

    I love putting different flavors together and making all sorts of crazy dessert combinations - like my French silk brownies.

    Sometimes, though, it's nice to just have a classic.

    And there aren't too many desserts that are more classic than a great, fudgy brownie.

    This recipe has been tested and perfected.

    In response to some of the comments I've received, I've updated the recipe with new tips and directions to make the recipe clearer and easier.

    Stack of fudgy brownies on a piece of parchment paperBrownie baking tips

    If you're new to baking brownies, check out my how to make brownie post for tips plenty of brownie-baking tips and tricks.

    You can also find a great chewy brownie recipe in that post.

    How to make fudge brownies

    Butter and chocolate chips in a glass bowl

    Begin by melting the butter and chocolate together until smooth.

    Fudgy brownie batter in a glass bowl

    Add the sugars to themelted chocolate mixture, and whisk until combined.

    Let the mixture cool to room temperature.

    Whisk in the eggs one at a time.

    Next, whisk in the vanilla extract.

    Fudge brownie batter in a glass baking pan

    Add the flour, cocoa powder, and salt. Whisk in just until combined.

    Pour the batter into the prepared baking pan and bake.

    Glass pan of fudgy brownies

    Do I have to use a double-boiler?

    If you don't have a double-boiler, you can use a microwave-safe bowl.

    I recommend microwaving the butter and chocolate on 50% power and stirring every 15 seconds until melted.

    Fudgy brownies on a plateCan I use chocolate chips in place of the baking chocolate?

    You can!

    I just recommend using a good-quality chocolate chip.

    They will melt better and give you a more similar result to what you would get with baking chocolate.

    How to store the brownies

    I store them, covered, in the fridge.

    It helps to keep their fudgy texture.

    You can store the brownies, covered, at room temperature if you prefer.

    Fudge brownies topped with ice cream and hot fudgeMore brownie recipes! 

    • Flourless Brownies
    • Frozen Cheesecake Brownies
    • Peanut Butter Brownies

    If you’ve tried this fudgy brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can FOLLOW ME on INSTAGRAM and PINTEREST for even more delicious food.

    Hot fudge drizzling on a fudge brownie sundae

    Fudgy Brownie Recipe

    Rich fudge brownie recipe. 
    4.84 from 6 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 20 servings
    Calories: 295kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup all-purpose flour¹
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon salt
    • 12 ounces semisweet baking chocolate² coarsely chopped
    • 1 cup butter cut into 1-inch pieces
    • 1 cup granulated sugar
    • ¾ cup brown sugar packed
    • 4 large eggs at room temperature
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat the oven to 350 F. Grease and flour or line a 9x13-inch glass baking pan with parchment paper.
    • In a medium bowl, whisk the flour, salt, and cocoa powder together.
    • Melt the chocolate and butter in a double boiler, stirring until smooth and well-combined.
    • Add the sugars to the chocolate mixture, and whisk until well-combined.
    • Remove the chocolate mixture from heat, and let it cool to room temperature.
    • Once the chocolate mixture has reached room temperature, whisk in eggs one at a time until combined.
    • Add the vanilla and stir until combined.
    • Whisk in the flour mixture, and whisk just until combined.
    • Pour the batter into the prepared pan.
    • Bake for 30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
    • Let the brownies cool in the pan to room temperature.
    • At this point, serve brownies, or wrap in plastic wrap (in the pan) and chill for a more fudge-like brownie.

    Notes

    1. Be sure to properly measure the flour. Too much flour will give you a cakier brownie. Sift or stir the flour, spoon, and then level. 
    2. Good-quality chocolate chips can be substituted for the baking chocolate. 
    3. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 295kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 156mg | Potassium: 147mg | Fiber: 1g | Sugar: 24g | Vitamin A: 340IU | Calcium: 28mg | Iron: 1.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Ann

      May 21, 2022 at 5:40 pm

      5 stars
      I love the recipe but I wish there was a way to download the whole article. I find that reading that and the recipe helps me with making the recipe because that way I don't forget anything. I am almost 72 and sometimes my mind gives me fits when reading and that is horrible since I have been reading since I was 1 1/2. My dad taught me to read.

      Reply
      • Kate

        May 21, 2022 at 9:11 pm

        Hi! I'm so glad that you like the recipe! Unfortunately, I don't have a way to download the entire post, but you could copy/paste it into a document. I hope that that helps!

        Reply
    2. Heather

      May 09, 2020 at 2:17 pm

      Hi there,
      I'm confused by the comments because I don't see any mention in the recipe of a double boiler or or making sure the sugars "melt." That said, I've made these without a double boiler, didn't worry one bit about the sugars melting, and they came out beautifully. Very dense and fudgy, my husband loves them. We find they are even better after they "age" a day or so. Thanks for the recipe!

      Reply
      • Heather

        May 09, 2020 at 2:18 pm

        Oops, just read the recipe again and this time I see the double boiler, I just glossed right over it the first time around! Anyway, I just melt the butter in a pot, add the cocoa and go. Very easy recipe.

        Reply
        • Kate

          March 12, 2021 at 4:53 pm

          Glad you found it!

          Reply
        • Charlene

          October 10, 2021 at 11:02 pm

          5 stars
          I just had these brownies at a friend’s house today and they were amazing. I’m not a big brownie fan, but I’m saving this recipe to make in the future. It’s a winner!!!

          Reply
          • Kate

            October 15, 2021 at 9:35 pm

            Thank you! I'm so glad that you liked them!

          • Sheila

            October 18, 2021 at 11:05 pm

            5 stars
            This has become my favorite brownie recipe after many years of making the Baker’s brownie recipe. They have great chocolate flavor and I love the texture.

    3. Mimi

      June 19, 2018 at 1:59 am

      4 stars
      Hi I want to make these
      Can I just use regular semi sweet chocolate chips? I dont have baking chocolate ?

      Reply
      • Kate

        June 19, 2018 at 8:50 am

        I haven't tried using chocolate chips in place of the baking chocolate in this recipe. It's really going to depend on your chocolate chips. Since the quality of chocolate chips and amount of additives they contain varies so much, how well the chocolate chips work as a substitute is going to depend on which type of chocolate chips you use. Good luck!

        Reply
    4. Tasneem

      May 12, 2014 at 1:18 am

      5 stars
      Hey Kate...my son (he is 11 years) made these for me for mothers day.....and they totally rocked....
      thanks

      Reply
      • Kate

        May 12, 2014 at 4:55 pm

        What a sweet son you have! I'm so glad that you enjoyed the brownies and that you took the time to leave a comment! It made my day!! =)

        Reply
    5. Arooj

      February 11, 2014 at 3:05 am

      Hey, I am new to baking and I made Brownies for the first time using your recipe. The brownies were great but I was facing two problems. One, the sugars were not melting no matter how hard I tried. I read the previous comments so I proceeded but I really want to know what was going wrong. I think i followed the recipe as far as possible. Two, after taking the brownies out of the own and letting them cool for some time i tried to take them out of the tin but they would stick to the bottom of the pan. Is this a greasing problem or something else?

      Reply
      • Kate

        February 11, 2014 at 12:11 pm

        As far as the sugars go, there shouldn't be visible sugar, and once you mix in the eggs, you'll have a shiny, smooth batter. If there is still a little visible sugar, it's ok. The recipe will still turn out just fine. Melting the sugar just contributes to the shiny crust, but if it's not perfect, it won't ruin the recipe.

        Yes, it sounds like it was a greasing issue. What did you use to grease the pan?

        Reply
        • arooj

          February 13, 2014 at 4:57 am

          I used oil to grease and then a layer of flour.

          Reply
          • Kate

            February 13, 2014 at 9:55 am

            Hmm, they shouldn't have stuck then. I usually use nonstick cooking spray or nonstick cooking spray with flour, and I haven't had an issues with the brownies sticking. You could try lining the pan with parchment paper and then greasing the parchment paper; that might help.

    6. Nichelle

      February 06, 2014 at 5:35 pm

      5 stars
      These are amazing! I made them and posted them on my blog at delectabledarlings.com and included your link. Thank you so much! I did have issues with my sugars melting all the way but I still got the crackly tops. Love these so so much!

      Reply
      • Kate

        February 07, 2014 at 8:43 am

        I'm glad you liked them! =)

        Reply
    7. Rani Merryman

      February 01, 2014 at 11:49 pm

      I just made these and I actually did a double batch. I am waiting for them to cool. I was wondering if you know if the venting girl actually ever baked the brownies LOL I certainly hope she did and I would love to know what happened. The sugar in my double boiler didn't melt, but once the eggs are added it had a beautiful sheen and ribbon to it. I would imagine they will be marvelous! Thanks so much for the recipe!

      Reply
      • Rani Merryman

        February 01, 2014 at 11:57 pm

        Oh sweet mother of all things holy.... I couldn't wait! They are marvelous! You = SUPER genius!

        Reply
        • Kate

          February 02, 2014 at 9:58 am

          Thanks!! Your comment just made my day! I'm so glad that you like the brownies!! I make these all the time, and we love them. So, I'm happy to hear when others love them, too!! =D

          Reply
      • Kate

        February 02, 2014 at 9:57 am

        I don't know whether she did or not. I never heard back from her again after that comment.

        Maybe melt wasn't the right word. When I make them, the sugar dissolves, and, like you said, when you stir the eggs in, it is a shiny batter.

        Reply
    8. Bree

      February 01, 2014 at 5:35 pm

      I've been searching for an awesome homemade brownie recipe for years and I've finally found it! These brownies are the BEST! YUM!! I halved this recipe and baked it in an 8-inch pan for 25 minutes. They turned out perfectly! Thank you so much!!

      Reply
      • Kate

        February 01, 2014 at 5:41 pm

        Thanks so much!! I'm so glad that you enjoyed them!!! Thanks for taking the time to come back and let me know that you liked the brownies! =)

        Reply
    9. Erika

      January 01, 2014 at 3:54 pm

      I just made these, my husband and I just ate one, and they are delicious! I was too lazy to use the double boiler so I just put the butter and chocolate in a glass mixing bowl, popped it in the microwave, and then mixed in the sugar. Super easy recipe. Thanks for sharing it!

      Reply
      • Kate

        January 02, 2014 at 12:52 pm

        I'm glad it worked out! That does sound easier. =) Thanks for sharing that, and thanks for taking the time to come back and let me know that you like the brownies!!

        Reply
    10. B

      December 08, 2013 at 8:26 am

      These turned out amazing! I used Baker's brand semisweet chocolate bars and actually melted the butter, chocolate and sugars in the microwave in a ceramic mixing bowl! Turned out perfect! My microwave does have a "melt" function though and i took it out and stirred it often. Maybe the poster at the top could try it this way and have better luck? Worked for me so hopefully it's a suggestion that could work for others. Thanks for the recipe!

      Reply
      • Kate

        December 08, 2013 at 5:45 pm

        Thanks for the tips!! I'm glad to hear that they worked out for you! The microwave would be a great option, too, for people who don't have (or don't want to fuss with) a double boiler. Thanks again!! =)

        Reply
    11. Jillian

      October 18, 2013 at 1:53 pm

      Am I one of two that has actually tried this recipe? I see all of these lovely comments about how great they look but seriously, have you attempted to make them? It's horrendous. The sugars and chocolate wont combine... 2-3 minutes, 20-30 minutes. It doesn't matter. I've tried it TWICE now. The first time I followed the recipe exactly, even though my instinct was to melt the sugars and the butter together prior to adding the chocolate. When the first attempt, following the recipe EXACTLY turned into a complete and total failure (and God do I hate having to throw away chocolate!) I attempted to melt the sugars and the butter together and then add the chocolate. Nope!! It's the same freaking mess all over again. Please, take pictures of your version of 'melted' because I would LOVE to see so I can figure out what is going wrong. I bake frequently and have never had this much trouble with a recipe... ever. To say I'm frustrated is an understatement.

      Reply
      • Kate

        October 18, 2013 at 6:50 pm

        I'm not sure whether you wanted a serious response to your comment or whether you just wanted to vent at me. Even though it seems like it's the latter, I'm still going to respond.
        I get it. It sucks when a recipe doesn't come out right, but there's no way to write recipes that someone won't have an issue with. Baking is science, and I can't control the variables when someone else makes one of my recipes. Shoot, no one can! Pick a recipe on any site that 100 people have made, and someone has had an issue with it. Do I wish that I could? Absolutely! I hate to hear that people have had a bad experience with one of my recipes.
        And, yes, people have made this recipe successfully. Not only have I made it multiple times, but I've gotten several comments and emails to that end(for an example please see the first comment under the recipe).
        The thing is, though, that what you're telling me doesn't make sense. Brown sugar melts in liquid, and that much liquid (1 cup of butter, melted, plus 12 ounces of chocolate, melted) along with 3/4 cup brown sugar that has melted is more than enough liquid for 1 cup of granulated sugar to combine with. So, even if the sugars didn't melt, the brownies wouldn't have been a failure. The melted sugars help the brownies to have a crackly, shiny top. So, had they not melted, no crackly top, but, again, not a failure. I've even heard from people that they skipped melting the sugars and still ended up with great brownies. So, something else is going wrong somewhere.
        Now, I'm more than happy to help when people have questions, but, again, it seems like you just wanted to vent. Truly, I have no idea what to suggest in the way of troubleshooting when all I have to go off of is "total mess". So, I'm not sure what more I can do for you than to let you have your say by publishing your comment.

        Reply
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