These fudgy brownies are the best I’ve ever had! Rich and chocolatey with a flaky layer on top, they’re guaranteed to satisfy a craving for homemade brownies. Plus, if you’ve never made chocolatey brownies from scratch, this easy recipe is the perfect place to start!
Fudgy Chocolate Brownies (100% From Scratch!)
I’ve been on a mission to make the PERFECT fudgy brownies. I’ve poured my heart and soul into getting this recipe exactly right. Somewhere around recipe test #15 I started to lose count of how many batches we made to get here. But, at long last, I can say without a doubt that these are the best brownies that I’ve ever tasted! I even discovered the secret to achieving that coveted shiny, flaky top that crackles as you bite through it.
What Makes These the Best Homemade Brownies?
- Triple the chocolate. There’s chocolate and cocoa powder in the batter, plus chocolate chips on top. Out of the oven, these brownies are melty, gooey, lick-your-fingers good. Once they’ve had time to set and cool, the texture is completely irresistible.
- Shiny, crackly tops. If you’ve ever wondered what gives chocolate brownies that glossy, crackly crust on top, I officially have you covered. It turns out, it’s all in the way you combine the eggs with the other ingredients! The “secret” is super simple, and you’ll never want to make brownies any other way.
- Adaptable. I’m a dark chocolate girl myself, but one of the best things about this recipe is you can make adjustments to suit your taste. Choose any chocolate you’d like to melt into the batter and go as fudgy as your heart desires. There’s also the option to scale the recipe for larger or smaller batches, and these fudgy brownies freeze well for longer storage.
The Secret to Perfectly Fudgy Brownies
Much like a chocolate chip cookie, opinions about brownies are fierce and widely debatable. Are you Team Fudgy or Team Cakey? Edges or middle? Chocolate chips or no chocolate chips? Everyone has their preference, but for me, fudgy always wins! Here’s how we’re going to achieve the ultimate fudgy chocolate brownies:
- Using high-quality chocolate. The better quality your ingredients, the better your brownies will be. I recommend using baking chocolate that is at least 60% cocoa or higher. Brands like Ghirardelli, Lindt and Guittard are the most readily available in the baking aisle.
- Avoiding chocolate chips. Most chocolate chips have a waxy coating that helps them hold their shape when baked into chocolate chip cookies, but that same waxiness is what keeps chocolate chips from melting down smoothly for recipes like these brownies. As a result, they’re oilier.
- Whipping the eggs and sugar. The perfect fudgy brownies come down to really beating the eggs and sugar until they’re light and fluffy, before they’re combined with the other ingredients. This step incorporates air into the batter, forming a crackly, meringue-like layer on top of the brownies. You’ll see!
Ingredient Notes
In all my testing, I determined that melted chocolate is the key to the fudgiest homemade brownies. Recipes that only use cocoa powder tend to be drier, with a cakier texture. So, I use melted chocolate AND cocoa powder in the batter, with additional chocolate chips mixed in, for an extra fudgy result.
Below are some notes on the key ingredients. Scroll to the recipe card for a printable list with the full recipe details.
- Dark Chocolate – As mentioned, a high-quality chocolate bar is best (see above). Bars are better for melting than chocolate chips, and the flavor is generally more intense. In a pinch, however, you can replace the 4-ounce baking bar with a heaping ½ cup of chocolate chips.
- Eggs – These brownies use whole eggs plus an extra yolk to get the perfect balance of richness and moisture. Whipping the eggs is key to making brownies with fudgy centers and crackly tops, more on this later.
- Cocoa Powder – Just about any cocoa powder will work in these brownies, it depends on the level of fudginess you’re after, see below.
- Baking Powder – Many brownie recipes don’t call for leavening agents, but I found that baking powder was a game-changer. It gives these brownies the same authentic texture you’d find in brownies made from a boxed mix while keeping the middles gooey.
- Chocolate Chips – While I don’t recommend them for melting, none of my homemade brownie recipes are complete without a sprinkle of chocolate chips throughout.
What Cocoa Powder is Best for Fudgy Brownies?
My favorite in these brownies was the Dutch-processed cocoa powder from Rodelle. I don’t always bake with Dutch-process cocoa powder, but theirs has the smoothest, richest flavor and has highest level of cocoa butter on the market.
That being said, I’ve also tested this recipe with Hershey’s naturally unsweetened cocoa powder and Hershey’s Special Dark, which is a blend of Dutch-processed and natural cocoa powders. Both of these worked well, so choose the cocoa that you like best. You can learn more about the different kinds of cocoa powder in my tutorial.
How to Make Fudgy Homemade Brownies
These are the steps to making rich and fudgy chocolate brownies that are way better than a box mix! Scroll to the recipe card after the post for the complete printable instructions.
- Combine the wet ingredients. First, cream melted butter and sugar together. Now, for the important step, add the eggs and egg yolk and beat for a couple of minutes. The mixture should be light and fluffy, like cake batter. Next, mix in melted chocolate and vanilla.
- Add the dry ingredients. Sift the flour and cocoa powder into the wet batter, and mix. When that’s nearly combined, fold in the chocolate chips.
- Bake. Pour the brownie batter into a greased 8-inch baking pan and bake at 350ºF for 20-24 minutes. Let the brownies cool in the pan, then take them out and slice!
How to Tell When Brownies Are Done
Don’t overbake the brownies! Your toothpick will still be gooey but not too “wet” and glossy. You do not want your toothpick to be clean, this would be considered overdone, and may result in a drier texture.
Can I Bake These In Another Pan?
This recipe is for an 8-inch pan, but I’ve tested it with several types of pans and sizes for your convenience.
- 9-inch square (or round) pan. The baking time is approximately 20-22 minutes depending on the type of pan used. I use dark non-stick pans sprayed with cooking spray.
- Larger batch. Double the recipe for a 9×13-inch pan. Baking times are similar to the 8-inch pans as the brownies will be thinner.
- Glass pans. Glass baking pans require a longer baking time. I usually check the brownies at 22 minutes, and every 1-2 minutes after that until they’re baked through.
Brownie Add-ins and Variations
There are lots of ways you can make these brownies to personalize and suit your own unique taste:
- Espresso powder. You can add a tablespoon of instant espresso powder for an even deeper, richer chocolate flavor
- Add nuts. Add chopped walnuts or pecans for a crunchy texture
- Change the chocolate chips. try adding white chocolate, butterscotch, or peanut butter chops
- Add candy. Add M&M or Reese’s Pieces
- Fudgy ganache topping. Want to make them even more decadent? Add a layer of ganache on top.
How to Store and Freeze Fudgy Brownies
- To store. You can store brownies on the counter in an airtight container for 3-4 days. If you want your brownies to keep longer, store them in an airtight container in the fridge. They will keep for 5 days when stored this way.
- Freeze. If you want to freeze your brownies I recommend cutting up the individual slices, then wrapping each one in saran wrap. Place the wrapped brownies in a freezer-safe airtight container. They will keep in the freezer for up to 3 months.
- Defrost. Defrost frozen brownies overnight in the fridge or on the counter for a few hours when you’re ready to eat one. You can also zap them in the microwave for 10-20 seconds (or until they are as warm as you want them to be). I like to do this when I plan on serving the brownies with ice cream.
More Brownie Recipes
Print
Homemade Fudgy Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 9 slices
- Category: Brownies
- Method: Baked
- Cuisine: American
Description
These gooey homemade brownies are the best fudgy brownies you’ll ever make! The middle is dense, rich, and loaded with chocolate chips, with a thin, crackly layer on top.
Ingredients
- 4 ounces dark chocolate, melted (see notes)
- ½ cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ cup (55g) Rodelle cocoa powder, sifted (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup (135g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir every 30 seconds until completely melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter). Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.
- Generously grease an 8-inch baking pan. Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.
Notes
- Melted Chocolate for the batter: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. I use anywhere from 60 – 72% Cacao bittersweet Dark Chocolate. These are best with dark chocolate, but any type of melted chocolate will work. If you don’t have a chocolate bar, then you can use chocolate chips. 4 ounces of chocolate is equivalent to a generous ½ cup of chocolate chips.
- Beating the sugar: It’s important to beat the sugar into the melted butter to allow the sugar to dissolve.
- Whipping the eggs: Be sure to beat your eggs and yolk until the batter is really light and fluffy, resembling a cake batter. This ensures the flakey crust on top.
- Cocoa Powder: I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
- Substitutes for butter: ½ cup of vegetable or coconut oil can be substituted for melted butter if needed, but melted butter produces the best results.
- Salted vs Unsalted butter: If using salted butter, reduce the salt by at least half
- Baking Pans: This can be made in an 9-inch square or round pan. The baking time is approximately 20-22 minutes depending on the type pan used. I use dark non-stick pans sprayed with cooking spray. Glass pans will always require a longer baking time. After 22 minutes, I check my brownies every 1-2 minutes. If you stick a toothpick in the center of the brownies, it will still be gooey but not as “wet”. The brownies will continue to bake for several minutes as they cool.
- For a large batch, double this recipe and bake in a 9 by 13-inch pan. Baking time is similar.
- How to store or freeze these: Store in an airtight container or freeze for up to 1 month. To freeze the brownies, first allow them to cool completely, slice and wrap the brownies tightly in plastic wrap and then again in aluminum foil before placing them in the freezer. Thaw prior to eating.
- Reheat the brownies if desired for 10-20 seconds in the microwave for that fresh-from-the-oven taste. Serve with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 387
- Sugar: 36g
- Sodium: 215mg
- Fat: 21g
- Carbohydrates: 47g
- Fiber: 3.7g
- Protein: 5.2g
- Cholesterol: 90mg
What kind of dark chocolate? Bittersweet, unsweetened?
I use anywhere from 60 – 72% Cacao bittersweet Dark Chocolate
Hi. I have a go to brownie recipe I use for my son but I really want to try this one. My son likes rum in his brownies, kinda like rum balls… Would you recommend trying this and what would need to be omitted if I did?
Sounds delicious! I would probably add 1 tablespoon of rum to start unless he likes something super strong. Use only 2 teaspoons of vanilla and then add the 1 tbsp of rum
Just made these last night and they turned out sooooo perfect! Absolutely love this recipe. Melted chocolate definitely makes all the difference in the world. I doubled the recipe and baked the brownies in 2 8×8. The first pan i didn’t line with parchment and the brownies were messed up in the removing process. The 2nd pan I did line with parchment and was able to easily remove and cleanly cut with a sharp knife into perfect bars
That’s wonderful Emily!! Thank you so much, I love love love this recipe and I am so happy you enjoyed it!
I have question. If you don’t line the baking tin with a parchment paper, how to you remove the brownie for the tin post baking. If you turn it over onto some plate won’t it spoil the flaky layer?
I think you should have a very hard time removing the brownie from the pan without a layer under them. You can try using foil but sometimes when you cut the brownies, you get foil attached to the bottom.
I use Bakers Joy instead of regular cooking spray and my brownies don’t stick to the foil or a disposable foil pan. I use same irregardless of what kind of pan I use. Brownies are much easier to remove. I cut mine in the pans after cooled.
Made these Julianne though I like my brownies a bit chewy and sticky this came out soft and fudgy but tasted awesome
Thanks so much for the feedback!
Can you omit the chocolate chips at the end of this recipe? What additional changes would you make if you omit them?
Yes you can, no further changes needed.These are added to a finished batter, so if you take them out you don’t need to do anything.
I made these brownies today and really liked them. I didn’t add extra yolk as I don’t like eggy flavour and reduced baking powder to half. My brownies came out a little cakey. U think said changes could have made them cakey. No complains as they are yum and enjoying as I write this comment. Just curious though😊
Thanks Neha, yes the changes you made would have effected the outcome
I couldn’t get these brownies to cook on the center. Only edges were fully cooked. I baked them about 20 minutes longer than what the recipe called for and still not fully cooked. The edible edges were good but you really have to like dark chocolate to like these.
Hi Allison- what type of pan did you use? The middle of the brownies should not be fully cooked through, they are meant to remain fudgy and will further set as they are cooled.
Hi! I made this recipe which turned out scrumptious! I loved its fudgy texture and the decadency! I did cut down on sugar a bit so they aren’t super sweet. I made it using semi sweet chocolate chips! Will make them!
LOVE to hear this Uzma! Thank you!
Did you mean Softened Room Temperature Butter? Because no way does melted butter look like that
Hi Aiden- nope it definitely melted butter. If you’re referring to the step by step photos, the one on the left is after mixing the butter and sugar and the one on the right is after whipping the eggs/yolk- it resembles a cake batter texture
So I made these first going by your directions but doubled for 9X13 and after they were done & cooled I threw them out!!!! Although I knew better for whatever reasons I still did everything according to your recipe which 3/4 tsp. Of salt then doubled 1 1/2 tsp. Salt inedible!!! All that salt & salted butter that’s insane to say the least, So last night I re did them with 1/2 tsp. Salt in total a whole lot better & atleast edible although still can taste the salt slightly nothing like the first time I made them, If I venture into trying this recipe a 3rd. X I am either going to use unsalted butter & then the salt or drop salt down to 1/4 tsp. For doubled recipe 9X13.
Hi Carla- thanks for sharing. I should have specified this recipe was made with UNSALTED butter. So it makes sense if you use both salted butter and the full amount of salt why it would taste that way. I’ve added recipe notes regarding this.
I fell in love with Saco cocoa powder decades ago when I was in the hunt for a better tasting cocoa powder. Didn’t care for Ghiradelli and was not happy with the bitterness of the Hershey’s brand. I stumbled up Saco at Winco one time and never looked back. I buy 3-4 at a time. I use it for my homemade hot chocolate, cookies, cakes, syrups, brownies and more! Can’t go wrong and tastes semi sweet and smooth! Sounds like the Rodelle cocoa powder is similar. I’m headed to the kitchen now to make these brownies!
Oh I’ve never heard of Saco before, I will have to check out it out! If you do make these, please come back and let me know what you think! Happy baking!
It’s a must to try Saco Dutch Cocoa. It’s wonderful ‼️Lately it’s been hard to find. I’m going to use it when I make these brownies ♥️ I’ll let you know. I haven’t heard of Rodelle as well. I will check for it as well.
Mmmm, these look great, Julianne! I’m also a big fan of Rodelle Dutch-process cocoa powder; I use it almost exclusively in my baking. My all-time favorite brownie recipe is the one on the back of the Rodelle cocoa bag, but these brownies of yours look equally delicious! I appreciate all the testing you did to yield as perfect a recipe for us as you could. Thank you for all your hard work and dedication!
Awesome Erin! Thank you for the kind words. This was a long but fun project!