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?
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!
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!
Fudgy Brownie Recipe
- 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
- 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.
- 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.