These fudgy brownies are everything a chocolate lover dreams of, rich, deeply chocolatey, and perfectly gooey in the center with gloriously chewy edges. Made with melted chocolate and cocoa powder, they deliver intense chocolate flavor in every bite.
Updated December 2025: Recipe doubled to make a full 8x8-inch pan, updated with enhanced tips and photos for achieving the perfect fudgy texture and crackly top. Originally posted August 5, 2020.
Watch this quick video tutorial!
As a recipe developer who has been perfecting brownies for over a decade, I've learned that the secret to truly fudgy brownies lies in the balance of chocolate, butter, and minimal flour.
Whether you're new to baking brownies or looking to perfect your technique, this recipe makes achieving that coveted shiny, crackly top simple and reliable. For more chocolate treats, try my Fudgy Mint Brownies or quick Microwave Mug Brownie.
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Before You Cook
What Makes These Brownies Extra Fudgy
The key to ultra-fudgy brownies is using both melted chocolate and cocoa powder for maximum chocolate flavor, along with a high fat-to-flour ratio. Unlike cakey brownies that use baking powder and more flour, these stay dense and moist with just enough structure to hold their shape when you cut them.
Essential Tools You'll Need
- 8x8-inch square baking pan - This is the perfect size for this doubled recipe.
- Parchment paper - Makes removal easy and cleanup a breeze.
- Microwave-safe bowl - For melting chocolate safely.
- Mixing bowls - One medium for wet ingredients, one for dry.
- Whisk and rubber spatula - For proper mixing without overworking the batter.
- Toothpick - For testing doneness (should have moist crumbs, not come out clean).
Ingredient Selection Tips
Chocolate Quality Matters: Since chocolate is the star, use the best quality you can find. Semi-sweet chocolate chips work well, but chopped chocolate bars often have better flavor. I prefer using baker's chocolate for the most consistent results.
Cocoa Powder: Use high-quality unsweetened cocoa powder, natural or Dutch-processed both work, though Dutch-processed gives a deeper, darker color and slightly richer flavor.
Butter: Real butter is essential for flavor. Salted or unsalted both work; if using salted, reduce the added salt in the recipe.
Flour: Measure carefully by spooning flour into your measuring cup and leveling off. Too much flour makes brownies cakey instead of fudgy.
Common Mistakes to Avoid
- Overbaking - This is the #1 mistake! Remove brownies when edges are set, but the center still looks slightly underdone
- Overmixing after adding flour - This develops gluten and makes brownies tough
- Using a pan that's too large - Results in thin, overcooked brownies
- Cutting too soon - Let brownies cool completely for clean cuts
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
Fudgy Brownies Recipe
Video
Equipment
- 1 8x8-inch baking dish
- 1 large mixing bowl
- 1 hand mixer or whisk
- 1 rubber spatula
- Parchment paper
Ingredients
- Chocolate Base:
- 7 ounces semisweet chocolate chips
- ½ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- Wet Ingredients:
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- Dry Ingredients:
- 1 cup all-purpose flour
Instructions
- Prepare Your Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Line your 8x8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. If using aluminum foil instead, lightly spray it with non-stick cooking spray.
- Melt the Chocolate: In a microwave-safe bowl, combine the 7 ounces chocolate chips, ½ cup butter, and 2 tablespoons cocoa powder. Microwave in 30-second intervals, stirring between each, until the chocolate begins to melt. Then stir continuously until completely smooth and glossy. This should take 1-2 minutes total. Set aside to cool slightly for about 5 minutes, you want it warm but not hot.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together both amounts of 1 ¼ cups sugar, 2 whole eggs, 2 egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon salt. Whisk vigorously for about 30 seconds until well combined and the mixture looks slightly thick and pale.
- Combine Chocolate and Eggs: Pour the slightly cooled chocolate mixture into the egg mixture. Whisk until completely combined and the batter looks smooth and glossy, this takes about 30 seconds of whisking.
- Add the Flour: Sprinkle the 1 cup flour over the chocolate mixture. Using a rubber spatula, gently fold the flour in with broad strokes, scraping from the bottom of the bowl. Stir just until no dry streaks of flour remain. The batter will be thick and glossy. Do not overmix, a few small lumps are fine.
- Transfer and Bake: Pour the batter into your prepared pan and use a spatula to spread it evenly into the corners. Tap the pan gently on the counter once or twice to release any air bubbles.
- Bake for 22-25 minutes, rotating the pan halfway through. The brownies are done when the edges are set and beginning to pull away from the pan, but the center still looks slightly soft and a toothpick inserted in the middle comes out with moist crumbs (not wet batter, but definitely not clean).
- Cool Completely: This is crucial! Let the brownies cool in the pan on a wire rack for at least 1 hour, or until completely cool. The brownies continue to set as they cool, so resist the temptation to cut them while warm. Once cool, use the parchment paper overhang to lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares.
Notes
- Chocolate Quality: This recipe uses a total of 7 ounces of chocolate plus cocoa powder for maximum chocolate flavor. Don't skimp on quality here.
- Room Temperature Eggs: While not required, room temperature eggs incorporate more easily. If you forget to take them out, place whole eggs in a bowl of warm water for 5 minutes.
- Oven Temperature: All ovens vary slightly. If your brownies consistently overbake, try reducing the temperature to 325°F and baking for 27-30 minutes.
- Doubling Note: This recipe has been doubled from the original small-batch version. If you want to make just 8 servings in a loaf pan (8.5 x 4.5 inches), halve all the ingredients and bake for 15-20 minutes.
Expert Tips for Perfect Brownies
- For the Crackly Top: The secret to that gorgeous shiny, crackly surface is vigorously whisking the eggs and sugar together before adding the chocolate. This incorporates air and helps create that distinctive papery crust on top.
- Temperature Matters: Let the melted chocolate cool for 5 minutes before adding it to the eggs. If it's too hot, it can partially cook the eggs and create an unpleasant texture.
- The Toothpick Test: For fudgy brownies, you want moist crumbs on the toothpick, not a clean stick. If the toothpick comes out completely clean, your brownies will be more cakey than fudgy.
- Cutting Clean Squares: Use a sharp knife and wipe it clean between each cut. For the cleanest cuts, chill the brownies in the refrigerator for 30 minutes before slicing.
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Variations to Try
- Chocolate Chip Brownies: Fold in ½ cup chocolate chips before baking.
- Nutty Brownies: Add ½-¾ cup chopped walnuts or pecans.
- Peppermint Brownies: Add ½ teaspoon peppermint extract and top with crushed candy canes.
- Salted Brownies: Sprinkle flaky sea salt over the top immediately after removing from the oven.
- Espresso Brownies: Add 1 tablespoon instant espresso powder to the chocolate mixture.
After You Cook
Storage Instructions
Store brownies in an airtight container at room temperature for up to 5 days. They actually taste even better on day 2 after the flavors have mellowed! For longer storage, freeze individual brownies wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Serving Suggestions
These brownies are perfect on their own, but here are some delicious serving ideas:
- Warm with a scoop of vanilla ice cream for a classic brownie sundae.
- Dust with powdered sugar for an elegant presentation.
- Drizzle with caramel or chocolate sauce.
- Serve with fresh whipped cream and berries.
- Crumble over ice cream for a brownie parfait.
Reheating Tips
Microwave individual brownies for 10-15 seconds to warm them and achieve that fresh-from-the-oven gooey texture. Be careful not to overheat, as they can become tough.
Frequently Asked Questions
This recipe is specifically designed for an 8x8-inch pan. Using a 9x9-inch pan will result in thinner brownies that may overbake. If you want to use a 9x13-inch pan, you'll need to double the entire recipe again.
The most common causes are overbaking or using too much flour. Make sure you're measuring flour correctly (spoon and level, don't scoop) and pull the brownies from the oven when they still look slightly underdone in the center.
Yes, you can use dark chocolate, milk chocolate, or even a combination. Keep in mind that milk chocolate will make the brownies sweeter, while dark chocolate (70% cacao or higher) will make them more intensely chocolatey and less sweet.
Always line your pan with parchment paper with overhang on two sides. This creates handles for easy removal. If using foil, make sure to grease it well with butter or cooking spray.
Many readers have had success using a 1:1 gluten-free flour blend like Bob's Red Mill. The texture may be slightly different, but should still be delicious and fudgy.
The edges should look set and may just start to pull away from the pan. The center should still look slightly soft and shiny. A toothpick inserted in the center should come out with moist crumbs, not wet batter, but not clean either.
Why This Recipe Works
The science behind these fudgy brownies comes down to the ratio of ingredients. By using both melted chocolate and cocoa powder, we get an incredibly deep chocolate flavor without adding extra fat that would make the brownies greasy. The combination of whole eggs and egg yolks provides richness and structure while keeping the texture dense and fudgy rather than cakey.
The minimal amount of flour (just 1 cup for the whole batch) means there's less gluten development, resulting in that sought-after fudgy, almost truffle-like center. The vigorous whisking of eggs and sugar incorporates just enough air to create the signature crackly top without making the brownies rise too much.
By baking at 350°F for the precise amount of time and removing them when they still look slightly underdone, we ensure the brownies finish cooking as they cool, resulting in perfectly fudgy centers with set but still moist edges.
Do you love Fudgy Brownies too? Let me know your favorite twist in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
💌 From my kitchen to yours, happy baking!
Cathleen says
I love these brownies!! I have pinned them so that I can make it over and over. Thank you so much for the recipe, it's a new favourite 🙂
LaKita says
Thank you so much Cathleen, so happy to hear it 🙂
Kristina says
These brownies are just the right amount of fudginess without being too "gooey" inside. Lots of chocolate flavor and don't let them bake too long or you'll lose the fudginess!
LaKita says
Thank you Kristina, definitely don't bake these too long!
Helene says
Brownies are always my go-for when I need a quick and easy recipe. This fudge texture and this crackly top make this recipe perfect. Thank you for sharing.
LaKita says
Thank you Helene, they're my go-to dessert as well!
Leslie says
I am so glad this is a small batch recipe because I can really go overboard when it comes to eating brownies! Love this recipe!
LaKita says
Thank you Leslie, I definitely understand! Small batch desserts help me as well 😉
Amanda says
Such great brownies! They're perfectly rich and chocolatey, and I love that crinkly topping. I really loved them.
LaKita says
Thank you so much Amanda, the crinkly topping is the best!
veenaazmanov says
Thank you for this lovely Fudgy Brownies recipe. Perfect dessert or snack box treat. My family to love it.
LaKita says
Thank you! I agree, the perfect treat!