Fudgy Brownies Recipe

Overhead view of finished brownies on parchment paper.

4.92 from 23 votes

These fudgy brownies have a crackly top, chewy edges, and rich chocolate flavor. Made from scratch with simple ingredients in just 30 minutes for the perfect homemade treat.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: fudgy brownies, fudgy brownies recipe

Servings:

Calories: 229kcal

Author: LaKita Anderson

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.

Video

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.

Nutrition