This easy brownie recipe is simply the best! It makes brownies that are fudgy, thick, and loaded with chocolate. What’s not to love?
There is always a big debate surrounding what makes up the perfect brownie recipe. Cakey or fudgy brownies? I am on team fudgy all the way! These are my favorite fudge brownies and my favorite brownie recipe of all time! These brownies are super fudgy and if you think you are a cakey brownie fan, these brownies will change your mind after one bite. You will be on team fudgy too!
The addition of cocoa and chocolate chips make these fudge brownies extra rich and chocolaty. The shiny, crackly top also makes these brownies pretty to serve and fun to bite into. Best of all, this is an easy brownie recipe that is simple to make.
I got this recipe from King Arthur Flour and they are always a hit!
Homemade Brownie Recipe
This homemade brownies recipe is easy to make and tastes much better than box mix brownies. Although, I have to admit I used love a good boxed brownie, until I started making this brownie recipe. These are SO much better and almost as easy. Sure, they require a little more effort, but the little more effort is SO worth it! Everyone that tries these brownies LOVES them! They are brownie perfection!
Fudge Brownies, YES!
A few tips for making the best fudge brownies.
- I use butter for my brownies instead of oil. I love the flavor and they make the brownies super rich.
- Use Dutch process cocoa. It gives the brownies a deeper and richer chocolate flavor. You can find Dutch process cocoa at some grocery stores, but not all. I can always find it at Costco, baking supply stores, and online.
- Melt the butter over the stove and add the sugar. Heat again, stirring the mixture until shiny. Heating the butter and sugar together will help the sugar dissolve more, creating a shiny, crackly top on the brownies, which you want.
- Make sure you transfer the mixture to a mixing bowl to finish the recipe. If you mix in the pan the chocolate chips will melt immediately and you want most of them to keep their shape so you get chunks of chocolate chips in the brownies.
- Use semi-sweet chocolate chips for this recipe.
- Use 1 tablespoon of pure vanilla extract, yes a whole tablespoon! You want all of that delicious vanilla flavor.
- You can add a little espresso powder to the brownies to bring out the chocolate flavor, this is how King Arthur makes them, but I never add it. I think they are perfect without it.
- Let the brownies cool completely before cutting. Pro tip, cut with a plastic knife for less crumbs. I promise it works!
Brownies Make the Best Dessert
This recipe makes a 9×13-inch pan of brownies. That might sound like a lot, but I promise you, they won’t last long. When we have a pan of fudge brownies in our house, they disappear quickly. Every time I walk by the pan I HAVE to have a little taste. And let’s talk about brownie edges and corners, are you a fan? Josh and I fight over them, they are SO good!
Brownies are the perfect dessert for sharing, if you are feeling generous, these brownies are hard to share because they are so good:) You can easily take a pan of brownies to a potluck, party, picnic, or BBQ! Brownies are always a hit!
And if you want to go ALL out. Sever the brownies warm with a scoop of vanilla ice cream and hot fudge sauce. Oh, yeah! One of my all-time favorite desserts. You can never go wrong with brownies and ice cream. A classic dessert that everyone loves!
The next time you are craving brownies, put your box away and make this brownie recipe. It will become your favorite brownie recipe too!
More Brownie Recipes:
- Salted Caramel Pretzel Brownies
- One Bowl Brownies
- Gluten-Free Brownies
- Peanut Butter Chocolate Brownies
- Chocolate Zucchini Brownies
- Peppermint Pattie Brownies
Fudge Brownies
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- In a medium-sized saucepan set over low heat, melt the butter and remove from the heat. Add the sugar and stir to combine. Return the mixture to the heat, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and vanilla extract.
- Whisk in the eggs, stirring until smooth.
- Add the flour and chocolate chips. Stir until smooth.
- Spoon the batter into prepared pan. Bake the brownies for about 30-35 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Nutrition
Have you tried this recipe?
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it is not that good(the recipe) very less sugar and it was very thick the batter so i had to add 3 cupz/glasses of milk though i had all these problems i will say the top crust came out well.
Baking time varies each time I make this so it can range from 25 minutes to 50 minutes but other than that it turns out fudgey and delicious! Great recipe, I just wish there was a little less sugar and butter.
I love this recipe! The brownies were so tasty, and my husband and I ate the whole pan ourselves!
Way to much cocoa!
GF is unhealthy enough I couldn’t use that much sugar ever. Don’t have a problem with the butter as that’s good fat
Mine are baking in the oven right now – just licking the mixing bowl and I am in heaven!! I love that dark dutch cocoa, so rich and the perfect sweet/saltiness. Love this already!
Update: my brownies are out of the oven, and they are incredible. That is all.
Ok I made these and sent them to work with my daughter. I tasted a small one…very fudgy and rich!!! They called them “crack” brownies…the whole pan eaten in 30 minutes!!!
These are my go to brownie recipe for groups or having people over! I’ve had several friends ask for the recipe. My brownies usually don’t take as long as the cook time- but I start checking them before the minimum. If you take them out at the right point they are soft and fudgey and delicious on their own or with ice cream or milk! I’ve been making these for well over a year and I keep coming back!
Yahoo!
Does this make 2 batches in the 9×13? We scooped ours into one but it was a LOT. Very thick, more than I’m used to doing with a brownie recipe and that’s even with leaving a good portion of the battery out just to eat
Had a bit of difficulty baking because of this ss the top was cracking and the edges pulled but the center still a bit wet. Just wondering!
I was sceptical of how thick it was so added in 1/2 a cup of milk and it was perfection.
How did my brownies come out cake-like!!??? I followed the recipe to a tee but chose not to add chocolate chips. I checked at 20min and toothpick was very wet – at 25min, there were a few crumbs so I thought all was well with the world fudge-y brownies!!! What did I do wrong? Mix it too long? Not mix long enough?a bigger than large eggs (extra large)? Wahhh! I frosted them to salvage as, like all of you, LOVE fudgy brownies!!! Please advise.
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Guys you have to realize there are ‘thick’ batters and really ‘thin’ batters. Fudge/brownies to my knowledge have always had a THICK batter, henceforth the gooie-ness. It surprises me that people try it for the first time and wonder what they did wrong when decided to do their ‘own’ thing because it didn’t ‘sound’ right. I’m also pretty sure you can use unbleached sugar or an alternative sweetener. So many people are criticizing, without even giving it a shot, by just reading the recipe. lol what do you think the stores/companies put in theirs? Guys fudge-brownie batter is suppose to be thick more like a cookie (which is also a thick batter). Experiment don’t criticize. This lady is nice enough to share with us for free. So you don’t like it then save your energy and go find one you do like. But mine just come out of the oven and….OMG THEY ARE SOOO GOOOD. ow ow ow still warm but mmmm ty for the recipe. Mighty numiness, namaste.
Baked too long when you pull brownies out of the oven they’re supposed to be “wet” under baked in the middle. The sides about 2 inches in should be crumbly on the toothpick the middle wet. it finishes baking outside of the oven. I also recommend not leaving out the chocolate chips. This will definitely add to the fudgy texture.
What’s in a name?
People, the title of the recipe says it all.
Fudge Brownies
What is fudge? It’s basically a candy. What does candy usually have?
Lots of sugar
So the recipe means what the title says, fudgy brownies, which will have a lot of sugar.
See? I did the thinking for y’all since it’s so hard so if you don’t want sugary brownies, either alter the recipe or find a different one.
these brownies were delicious, they were exactly what I was looking for, which was gooey fudgy brownies.
I omitted the chocolate chips and added crushed walnuts on top. My husband gobbled them up, and they would go great with ice cream.
These are the best! Very rich and delicious they would be perfect for an ice cream dessert. Don’t listen to they haters!
Help! I’ve made this recipe many times before, and this time I’m doubling the batch, but I realize I only have 2 cups of cocoa powder instead of the required 2 1/2 cups. Can I substitute with 1/2 cup of melted chocolate chips maybe?
Update: I tried this and it worked out fine. Thanks for such an amazing recipe that turns out fudgy every time!
Glad you love the recipe.
This was actually one of the best brownie recipes I have ever tried! Thick like a cake, moist and chocolatey center and a nice light chewy, crisp top. I baked it for 40 minutes but that’s because my oven is a little bit off. I would love to post a picture, but I don’t know how. thank you for this amazing recipe.