The Best Fudgy Brownies
This simple brownie recipe is perfect when you’re craving a sweet treat. And let’s be real here, who can resist that irresistible combination of rich cocoa, buttery goodness, and just the right amount of sweetness? So grab your apron, preheat your oven, and let’s bake some brownies together!
What makes these brownies so special?
- Shiny, crinkle top: These brownies have a glossy, crackly crust that adds a delightful texture contrast to the rich, fudgy center.
- Rich chocolate flavor: We used semisweet chocolate in this recipe for rich chocolate flavor but you can also use whatever you have on hand!
- Fudgy interior: As the brownies bake, they remain irresistibly moist and just melt in your mouth.
- Versatile: The beauty of this brownie recipe is that it’s incredibly versatile. You can stick to the classic recipe with a simple dusting of powdered sugar, or you can get creative and add your own twist with nuts, caramel, or even a hint of espresso for that extra kick.
- Easy to make! We used an electric hand mixer for this recipe but you can also do it by hand. This recipe uses simple ingredients including chocolate, butter, sugar, eggs, and flour.
Recipe Tips
Use high quality chocolate: Using good quality ingredients makes all the difference in this recipe. We love using Ghirardelli for the chocolate.
Mix the eggs and sugar well: Beating the eggs & sugar until thickened and pale is the key to getting that shiny, crinkly top.
Don’t overbake: Overbaking will cause dry brownies. You can tell when the brownies are fully baked when the edges are set and the top is shiny.
Recipe Q&A
Q: Can I use natural cocoa powder instead of Dutch-process?
A: You can, but the flavor will be slightly different. Dutch-process plays better with the brown butter and gives you that deep, rich chocolate flavor these brownies are going for.
Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes, though chopped chocolate from a bar melts more completely. Chocolate chips contain stabilizers that help them hold their shape, which means they don’t melt as smoothly into the batter. You can find it in the baking aisle typically labeled “baking chocolate.” Brands like Ghirardelli, Guittard, and Bakers are common and easy to find.
Q: Do I need to let them cool before cutting?
A: Yes. The brownies continue setting as they cool, and cutting them too early means you’ll get a gooey, underset middle that falls apart. Allow them to cool for at least 30 minutes.
Watch how we made them:
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The BEST Fudgy Brownies
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate
- 1 1/2 cups granulated sugar
- 4 eggs room temp.
- 2 tsp vanilla extract
- 1/2 cup all purpose flour
- 3/4 cup dutch process cocoa powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F. Grease and line a 9×9 baking pan.
- In the microwave or in a small saucepan, melt the butter and chocolate until smooth. Set aside.
- In a large bowl, use an electric hand mixer to beat the sugar, eggs, and vanilla until thickened and pale in color. About 5-7 minutes. You can also use a whisk but it may take longer.
- Add the warm chocolate and beat until combined.
- Add the flour, cocoa powder, and salt. Mix until combined and no flour streaks remain.
- Evenly spread the batter into the prepared pan and bake at 350℉ for 40 minutes.
