Say goodbye to the boxed mix; this brownie recipe is seriously the best. Ultra fudgy and insanely chocolatey with that signature crackly top, they’re the kind of brownies you’ll make again and again. Bonus: they’re quick and easy to whip up!
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Out of all the recipes I’ve tested as a recipe blogger, this is the one I took most seriously. Why? Because I LOVE brownies, and while boxed mixes are pretty darn good and temptingly easy, I wanted to create a recipe that blows them out of the water without being a pain in the neck to make. Your girl needs a chocolate fix way too often to settle for anything less!
And guess what…I’m proud to say I did it! These brownies are the best. They’re fudgy. They’re oh-so decadently chocolatey. They’re perfectly thick. And they’re a breeze to make.
All I have to say is MAKE THESE. You won’t regret it.
Shall I suggest serving á la mode with vanilla ice cream or with a dollop of Homemade Whipped Cream?
For a flourless alternative, my Flourless Chocolate Cake is basically a brownie but with even more grace, beauty, and, dare I say, even more chocolate.
Why You’ll Love This Brownie Recipe
- Super chocolatey: these brownies don’t skimp on rich chocolate flavor, made with both chocolate chips and cocoa powder.
- Ultra fudgy: gooey, fudgy fabulousness, the texture of these is literal perfection.
- Crazy easy: using no special equipment and only 20 minutes of active time, these brownies can be made whenever a chocolate craving strikes!
- And make them ahead: they’ll be just as yummy made up to 4 days in advance!
Ingredients You’ll Need
One of the many reasons why I love this brownie recipe is that I usually have most (or all) of the ingredients to make them on-hand! Here’s what you need:
- Semi-sweet chocolate chips – adding rich, chocolatey flavor and fudgy texture, I find semi-sweet chocolate chips are just the right intensity. You can use bittersweet chocolate chips if you’d like even more intense chocolate flavor!
- Granulated sugar – sugar sweetens, tenderizes, and helps create that signature crackly, shiny brownie top.
- Light brown sugar – for extra moisture, chewiness, and deeper flavor, brown sugar is just the thing!
- All-purpose flour – for fudgy brownies like these, you only need a little flour to create structure.
- Unsalted butter – butter adds rich flavor, moisture, and tenderness.
- Dutch-process cocoa powder – deepening the chocolate flavor, cocoa powder is just what you need! Dutch-process is less acidic and has a smoother chocolate flavor, but you can use natural cocoa powder if preferred.
- Large eggs – eggs create structure.
- Vanilla extract – vanilla balances the chocolate flavor, making it more complex.
- Salt – salt enhance flavor.
- Optional mix-ins – you can add ½ cup chocolate chips, chocolate chunks, chopped nuts, mini marshmallows, or crushed Oreos to the batter. Add up to 1 cup if you’re mixing and matching mix-ins like ½ cup chocolate chips and ½ cup chopped walnuts.
How to Make Brownies
Making the best homemade brownies is *no sweat*. Here’s an outline of the steps; for the full recipe, see the recipe card below!
Prepare pan: preheat oven to 350℉. Line an 8×8” baking pan with parchment, leaving an overhang. Lightly grease.
Melt chocolate: Add chocolate chips and butter to medium microwave-safe bowl. Microwave in increments of 30 seconds, stirring every increment, until melted and smooth.
Stir wet ingredients: Stir in the sugars. Then stir in the eggs and vanilla until well-combined.
Whisk dry ingredients: In a separate bowl, whisk together flour, cocoa, and salt.
Combine: Add the dry ingredients to the wet ingredients, and stir until just combined.
Add mix-ins: Fold in mix-ins until just combined.
Add batter: Spoon the batter into the bottom of the parchment-lined pan, spreading evenly from corner to corner.
Bake: Bake for 35-45 minutes until the center is soft but just set. A toothpick inserted in the center should come out with a few moist crumbs.
Enjoy: Cool for 1 hour in the pan. Lift the brownies out using the parchment, and cut into squares.
The Secret to Shiny Crackly Tops
The secret to shiny, crackly brownie tops comes down to how well the sugar is incorporated into the eggs! When you whisk the sugar into the eggs with the melted butter and chocolate, the sugar begins to dissolve into the liquid. As the brownies bake, this creates a thin, shiny layer on top that sets into that classic papery crust!
But once the flour mixture is added, you’ll want to stir until just incorporated to keep those brownies tender and fudgy.
Choosing the Best Pan
Choosing the right pan is one of the easiest ways to ensure perfect brownies every time! This recipe uses an 8×8-inch pan which is the best for thick, fudgy brownies. Using a pan that’s too large can make the brownies thin and more cake-like, while a smaller pan will make them overly dense and take longer to bake.
Line the pan with parchment so you can lift the brownies out cleanly and to protect the brownie edges from overbaking.
How to Tell When Brownies Are Done Baking
You’ll know your brownies are done when the center is soft but set, and a toothpick inserted in the middle comes out with a few moist crumbs (not wet batter).
Brownies continue to set as they cool, so it’s better to take them out a little early than to overbake and lose that fudgy center!
My Pro Tip
Tips for the Best Brownies
- Use high-quality chocolate chips: it makes a huge difference in flavor and richness.
- Melt chocolate and butter together: warm, fully melted chocolate and butter create a smooth, fudgy base and help dissolve the sugar for that shiny top.
- Mix eggs and sugar well: mix the sugar and eggs well into the melted chocolate and butter. This is what gives you the crackly, shiny top and non-grainy brownies!
- Don’t overmix once you add flour: overmixing makes brownies tough instead of fudgy.
- Use an 8×8 baking pan: an 8×8” bake yields the fudgiest brownies.Line it with parchment for easy slicing and to protect the edges from overbaking.
- Don’t overbake: the top should be just set and a toothpick in the center should come out with a few moist crumbs.
Storage
To store: these brownies will stay soft and fudgy for 4 days, stored in an airtight container after cooling completely, sliced or unsliced.
To freeze: freeze them, wrapped tightly in plastic wrap and then foil (or use a freezer-safe container) for up to 3 months. Thaw them at room temperature.
To reheat: warm individual brownie slices for 10-20 seconds in the microwave. Yum!
More Chocolate Dessert Recipes You’ll Love!
If you’ve tried this Brownie Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Fudgy Brownie Recipe
Equipment
- 8×8" baking pan
Ingredients
- 1 cup semi-sweet chocolate chips, or bittersweet
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- ½ cup unsalted butter, 1 stick
- ⅓ cup Dutch-process cocoa powder
- 3 large eggs, at room temperature for 20 minutes
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional mix-ins: ½ cup nuts chopped or finely chopped and/or chocolate chips (milk, semi-sweet or bittersweet)
Instructions
- Preheat oven to 350℉. Line an 8×8” baking pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment.
- Add 1 cup chocolate chips and butter to medium microwave-safe bowl. Microwave in increments of 30 seconds, stirring every increment, until melted and smooth.
- Stir in the granulated and brown sugars. Then stir in the eggs and vanilla until well-combined and smooth.
- In a separate medium bowl, whisk together flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients, and stir until just combined. Batter will be thick.
- Fold in mix-ins if desired, until just combined.
- Spoon the batter into the bottom of the parchment-lined pan, spreading evenly from corner to corner. Press the batter gently into the corners, then shake the pan back and forth to level it.
- Bake for 35-45 minutes until the center is soft but just set. A toothpick inserted in the center should come out with a few moist crumbs. If you added chocolate chips as a mix-in, check a few spots to avoid testing directly on a chip.
- Cool for 1 hour in the pan. Lift the brownies out using the parchment, and cut into squares. Enjoy as-is or à la mode!
Video
Notes
- I recommend using semi-sweet (or bittersweet) chocolate chips for brownies. You can add milk chocolate chips as a mix-in if desired!
- I personally find that around 40 minutes achieves the perfect fudgy brownie. This can vary based on your specific oven. If you like brownies more cakey, bake a few more minutes. If you like they extra gooey, bake for slightly less.
- Line the pan with parchment so you can lift the brownies out cleanly and to protect the brownie edges from overbaking.
- While you can use a 9×9” pan instead, this will require a few minutes less bake time and the brownies will be thinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
