Best fudgy brownies! This easy fudge brownie recipe makes rich chocolate brownies with perfect shiny crust. Includes tips & step-by-step photos.
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.
Brownie 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
Begin by melting the butter and chocolate together until smooth.
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.
Add the flour, cocoa powder, and salt. Whisk in just until combined.
Pour the batter into the prepared baking pan and bake.
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.
Can 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.
More brownie recipes!
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Fudgy Brownie Recipe
Rich fudge brownie recipe.
Ingredients
- 1 cup all-purpose flour¹
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 ounces semisweet baking chocolate² coarsely chopped
- 1 cup butter cut into 1-inch pieces
- 1 cup granulated sugar
- 3/4 cup brown sugar packed
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
Instructions
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Preheat the oven to 350 F. Grease and flour or line a 9x13-inch glass baking pan with parchment paper.
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In a medium bowl, whisk the flour, salt, and cocoa powder together.
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Melt the chocolate and butter in a double boiler, stirring until smooth and well-combined.
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Add the sugars to the chocolate mixture, and whisk until well-combined.
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Remove the chocolate mixture from heat, and let it cool to room temperature.
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Once the chocolate mixture has reached room temperature, whisk in eggs one at a time until combined.
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Add the vanilla and stir until combined.
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Whisk in the flour mixture, and whisk just until combined.
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Pour the batter into the prepared pan.
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Bake for 30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
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Let the brownies cool in the pan to room temperature.
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At this point, serve brownies, or wrap in plastic wrap (in the pan) and chill for a more fudge-like brownie.
Recipe Notes
- 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.
- Good-quality chocolate chips can be substituted for the baking chocolate.
- Nutrition values are estimates.
Nutrition facts per serving (1serving)
Mimi says
Hi I want to make these
Can I just use regular semi sweet chocolate chips? I dont have baking chocolate ?
Kate says
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!
Tasneem says
Hey Kate…my son (he is 11 years) made these for me for mothers day…..and they totally rocked….
thanks
Kate says
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!! =)
Arooj says
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?
Kate says
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?
arooj says
I used oil to grease and then a layer of flour.
Kate says
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.
Nichelle says
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!
Kate says
I’m glad you liked them! =)
Rani Merryman says
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!
Rani Merryman says
Oh sweet mother of all things holy…. I couldn’t wait! They are marvelous! You = SUPER genius!
Kate says
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
Kate says
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.
Bree says
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!!
Kate says
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! =)
Erika says
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!
Kate says
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!!
B says
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!
Kate says
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!! =)
Jillian says
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.
Kate says
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.