Bite into the perfect blend of rich and sweet with these easy Fudgy Brownies, where chocolatey goodness melts in your mouth with every bite! This recipe combines a velvety texture with a deep, intense chocolate flavor that will make these brownies your go-to treat for any occasion.
If you like delicious brownies, try my lazy girl brownies and any of these easy brownie recipes.
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✔️ Why This Recipe is Great
Customizable Flavor: while you could make a couple of changes to make these fudgy brownies better fit certain dietary restrictions, I find that the most difference is made when using craft chocolate. Some other easy swaps include using different chocolate chips, natural cocoa powder, and gluten-free flour.
Kid-Friendly Recipe: I've been making variations of these brownies since I was a kid, and I can confirm that they're so easy even a 10-year-old can do it. Just remember to supervise and help them get it out of the oven; colorful candies are fun to decorate with, but they're hot enough to burn you fresh from the oven.
🍫 Ingredients
Unsalted Butter: if you use salted butter, you may end up with overly salty brownies - since you need to use melted butter, this is a great time to use those sticks you stored in the freezer.
Eggs: it's difficult to find eggless brownies, but there are a few decent substitutes for eggs that would taste good in these brownies - chief among them the greek yogurt and flax or chia egg options.
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Chocolate Chips: while you can use the typical semisweet chocolate chips, I reocmmend trying sugar-free chocolate chips or milk chocolate chips for a delicious twist, though whatever you have on hand will add the necessary gooey, melty chocolate.
See recipe card for full ingredients and quantities.
🥣 How to Make Fudgy Brownies (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C), then grease an 8x8 inch baking pan or line it with parchment paper (image 1).
Step 2) In a large bowl, combine the melted butter and granulated sugar, then whisk until well combined (images 2 & 3). Add the eggs and vanilla extract, and whisk until the mixture is smooth and slightly pale (images 4 & 5).
Step 3) In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt (images 6 & 7).
Step 4) Gradually add the dry ingredients to the wet ingredients, mixing until just combined - be careful not to overmix (images 8, 9 & 10).
Step 5) Fold in the chocolate chips until evenly distributed throughout the batter (images 11, 12 & 13), then pour it into the prepared baking pan and spread it evenly (images 14 & 15). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I highly recommend you check the brownies at the 20-minute mark. You want them to be set on the edges but still slightly gooey in the center for that perfect fudgy texture.
Step 6) Once done, allow the brownies to cool completely in the pan before cutting them into squares (images 16 & 17). Enjoy!
🎂 Storage and Reheating
These fudge brownies are best enjoyed in the first two days after making them, but they'll keep well in an airtight container at room temperature for up to a week, and stay good in an airtight bag or container in the freezer for up to 6 months.
To reheat from room temperature or the fridge, I recommend serving them warm— 15 to 20 seconds in the microwave will do the trick— with a cup of cacao tea or a strong latte. You could also reheat them from frozen in the microwave for about 45 to 60 seconds on half power.
👨🏻🍳 Expert Notes & Tips
Same Size Brownies: To keep your brownies uniform in size, use a hot knife & wipe it off after every cut when slicing the brownies small.
Adding Mix-Ins: If you like nuts or other bits in your brownies, feel free to add up to another half cup of chopped walnuts, candy pieces, or cacao nibs to the batter along with the chocolate chips - just don't add more than 1 cup of mix-ins in total.
Melting Butter: Make sure the butter is fully melted to ensure it incorporates smoothly with the sugar.
Overmixing: Avoid overmixing the batter once you add the dry ingredients - overmixing can lead to tougher brownies.
Chocolate Chips: Feel free to use any type of chocolate chips you like—dark, milk, or even white chocolate. You can also mix in nuts, chocolate candies, or other add-ins if you prefer, up to one cup in total.
❓ Other Great Dessert Recipes
🙋 Frequently Asked Questions
A brownie is fudgier when you increase the fat content, typically through adding more butter or chocolate. Less flour and no leavening agents like baking powder also contribute to a denser, fudgier texture - using a higher ratio of wet to dry ingredients is key.
Fudgy brownies have a dense, moist texture due to higher fat content and less flour. Chewy brownies, on the other hand, often include more flour and sometimes a bit of brown sugar or corn syrup to give them a slightly elastic, chewy consistency and crinkly top. The difference lies in the balance of ingredients and their proportions.
Putting brownies in the fridge can make them fudgier by firming up the fats and giving them a denser texture. Cooling helps the chocolate and butter to solidify, enhancing the fudgy feel, however it won't change the fundamental texture created during the baking process.
Yes, you can over mix brownies, just by incorporating too much air into the batter, which results in a cake-like texture rather than a dense, fudgy one. Overmixing can also develop the gluten in the flour too much, making the brownies tough. It's best to mix just until the ingredients are combined.
Absolutely! Chopped nuts (like pecans or walnuts) or shredded coconut would be delicious additions. Add up to ½ cup of mix-ins without adjusting the other ingredients.
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📖 Recipe
Easy Fudgy Brownies (30 Minutes or Less!)
Equipment
- Whisk
- Mixing Bowl
- 8"x8" baking pan
Ingredients
- ½ cup unsalted butter, melted 115g
- 1 cup granulated sugar 200g
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour 65g
- ½ cup unsweetened cocoa powder 50g
- ¼ teaspoon salt
- ½ cup chocolate chips 90g
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.
- In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined. Add the eggs and vanilla extract, and whisk until the mixture is smooth and slightly pale.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined - be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the batter, then pour it into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs - I highly recommend you check the brownies at the 20-minute mark. You want them to be set on the edges but still slightly gooey in the center for that perfect fudgy texture.
- Once done, allow the brownies to cool completely in the pan before cutting them into squares. Enjoy!
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