There’s nothing like biting into one of these rich, fudgy brownies. They’re thick, gooey, and loaded with deep chocolate flavor–no dry edges or cakey middle here! I make them with real dark chocolate, a precise fat-to-flour ratio, and gentle mixing so they come out soft and chewy every time. Prefer a fluffier texture? Try my cakey brownies instead. These chocolate fudge brownies are the kind of recipe I keep on standby for birthdays, snow days, or any serious chocolate craving.
Homemade Chocolate Fudge Brownies
My fudgy brownies recipe is the result of testing and tweaking over the years to strike the ideal texture: crackly top, ultra-rich center, and a melt-in-your-mouth bite. What sets these apart from other chewy fudge brownies is the mix of melted dark chocolate and cocoa powder, layering flavor and fat for that intense, glossy finish.
You don’t need fancy tools, just a hand mixer and a light touch. Overmixing is what turns fudgy brownies into cakey ones, so folding the dry ingredients in gently is key. I also use slightly cooled melted chocolate to keep the batter from tightening up too quickly, helping everything bake evenly.
I love making a big pan of these rich and fudgy brownies as a base for my favorite brownie fruit pizza or brownie stuffed cookies.
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How to Know When Brownies are Done
To know when your fudgy brownies are perfectly done, insert a toothpick 1 inch from the edge of the pan. If it comes out with a few moist crumbs but no wet batter, they’re ready. The center may still look slightly soft, but it will firm up as it cools. Don’t wait for a clean toothpick or the brownies will be dry.
Fudgy Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer
Ingredients
- 8 ounces dark chocolate chunks divided*
- 10 tablespoons unsalted butter melted and slightly cooled (1¼ sticks)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder **
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Melt 4 ounces of the chocolate in the microwave in 20-second intervals. Set aside to cool.8 ounces dark chocolate chunks
- In a large bowl, beat the butter and sugar with an electric hand mixer until well combined. Add eggs and vanilla and beat for 1-2 minutes, until fluffy and light in color.10 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- Whisk in the melted chocolate, then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to over mix as this will cause the brownies to be more cake-like in texture.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon kosher salt
- Fold in the remaining chocolate chunks, then transfer the batter to the prepared baking pan.
- Bake for 20-25 minutes, then remove to cool completely.
Notes
- Measure the flour using a kitchen scale or the spoon-and-level method to avoid adding too much flour, which could make these brownies cakey.
- Be sure to fold the ingredients instead of over-mixing. When you mix too much, too much air gets incorporated into the batter, and the brownies will be more cake-like.
- Check on your brownies while they’re baking. You don’t want to overcook them. So be sure to remove them when the edges start to get slightly crispy.
- Feel free to sprinkle powdered sugar on top of these brownies as an added touch. Some people like to add a caramel drizzle on top.
How to Make Fudgy Brownies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Melt and slightly cool the butter by microwaving it in 30-second increments until melted, then letting it sit for a few minutes. Bring the eggs to room temperature. Preheat your oven to 350°F, line an 8×8-inch baking pan with parchment paper, and set aside while you make the batter.
Melt the Chocolate: Melt 4 ounces of dark chocolate chunks in the microwave in 20-second intervals, stirring between. Set aside to cool.
Cream the Butter: In a large bowl, beat 10 tablespoons of melted and slightly cooled unsalted butter and 1 cup of granulated sugar with an electric hand mixer until well combined. Add 2 large, room-temperature eggs and 2 teaspoons of vanilla extract and beat for 1-2 minutes, until fluffy and light in color.
Mix the Batter: Whisk in the melted chocolate, then sift in ¾ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, and ½ teaspoon of kosher salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Bake the Brownies: Fold in the remaining 4 ounces of chocolate chunks, then transfer the batter to the prepared baking pan. Bake in the preheated oven for 20-25 minutes, then remove to cool completely before serving.
How to Store
Store leftover chocolate fudge brownies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave. I do not recommend refrigerating these brownies, as they tend to dry out.
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