Best Fudgy Brownie Recipe

If you’ve been on the hunt for the Best Fudgy Brownie Recipe, your search ends here.

Rich, gooey, chocolatey, and irresistibly chewy—this is the kind of brownie that dreams are made of.

Whether you’re baking for a party, treating yourself on a cozy night in, or simply satisfying a sweet craving, this recipe delivers every single time.

Let’s dive into what makes this brownie recipe the best and how you can whip up a batch of fudgy perfection right in your own kitchen.

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Why This is the Best Fudgy Brownie Recipe

There’s a huge difference between cakey brownies and fudgy brownies—and if you’re here, we know which side you’re on.

The secret to a truly fudgy brownie lies in:

A high fat-to-flour ratio (hello butter and chocolate!)
Minimal mixing (to avoid a cakey texture)
Using both melted chocolate and cocoa powder
Skipping baking powder or baking soda (you don’t want it to rise like a cake!)

This recipe nails all of those requirements—and more.

Ingredients You’ll Need

Dry Ingredients:

1 cup granulated sugar
1/3 cup brown sugar (for moisture and richness)
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt

Wet Ingredients:

1/2 cup (1 stick) unsalted butter
6 oz dark chocolate (chopped or chips)
2 large eggs
1 tsp vanilla extract

Optional Add-ins:

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chunks or chips
A sprinkle of sea salt on top

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. This helps the brownies come out clean and ensures the edges don’t overcook.

2. Melt the Chocolate and Butter

In a heatproof bowl, melt the butter and dark chocolate together over a double boiler or in the microwave in 20-second intervals. Stir until smooth and glossy.

This combo is the heart of that fudgy texture.

3. Add the Sugars

Whisk in the granulated sugar and brown sugar into the warm chocolate mixture. This not only sweetens the brownies but also contributes to that shiny, crackly top we all love.

4. Mix in Eggs and Vanilla

Add the eggs one at a time, whisking well after each. Then stir in the vanilla extract. Don’t overmix—just enough to combine. This keeps the brownies dense and rich instead of cakey.

5. Fold in Dry Ingredients

Sift in the flour, cocoa powder, and salt. Gently fold until just combined. At this stage, toss in any add-ins like nuts or extra chocolate chips if you’d like.

6. Bake to Fudgy Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes.

The edges should be set, but the center will still look slightly underbaked—that’s perfect! A toothpick should come out with a few moist crumbs, not completely clean.

7. Cool Before Slicing

Let your brownies cool completely in the pan before slicing. This helps them set into that gooey, fudgy texture. For clean slices, use a sharp knife and wipe it between cuts.

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Why You’ll Love These Brownies

Fudgy center with chewy edges
Deep chocolate flavor that doesn’t taste too sweet
Perfect crackly top (thanks to the sugar and melted chocolate combo)
Customizable—add nuts, chocolate chunks, or swirl in peanut butter

This recipe strikes the perfect balance between decadent and simple. You don’t need fancy ingredients—just a few pantry staples and a love for chocolate.

Tips for the Best Results

Use good quality chocolate—it really makes a difference.
Don’t overbake! This is the #1 mistake that leads to dry brownies.
For extra fudginess, chill the brownies for an hour before eating. Sounds weird, but the texture becomes even denser and chewier.

Serving Ideas

These brownies are delicious on their own, but you can take them up a notch by:

Topping with vanilla ice cream and warm chocolate sauce
Dusting with powdered sugar
Drizzling with caramel or peanut butter
Using them as a base for brownie sundaes or trifles

Read More: 5 Zucchini baking recipes

Things to Avoid when making the Best Fudgy Brownie Recipe

1. Overbaking the Brownies

Why to avoid it:
Overbaking is the #1 reason brownies turn out dry and cakey instead of fudgy. The center should look slightly underdone when you pull them from the oven—it continues cooking as it cools.

2. Skipping the Cooling Time

Why to avoid it:
Cutting brownies too early can lead to a gooey mess and ruin the texture. Letting them cool helps them set properly and enhances the fudginess.

3. Overmixing the Batter

Why to avoid it:
Too much mixing after adding the flour can create a tough, cakey brownie. Gently fold just until combined to keep the texture rich and chewy.

4. Using Low-Quality Chocolate

Why to avoid it:
The flavor of these brownies heavily depends on your chocolate. Avoid waxy or overly sweet baking chocolate. Use good-quality dark or semi-sweet chocolate for that intense chocolate flavor.

5. Adding Baking Powder or Baking Soda

Why to avoid it:
These leavening agents make brownies rise, resulting in a cakier texture. This fudgy recipe doesn’t need them—skip them completely.

6. Using Cold Eggs or Butter

Why to avoid it:
Cold ingredients don’t incorporate well and can cause your batter to seize or bake unevenly. Let your eggs come to room temperature before mixing.

7. Measuring Ingredients Inaccurately

Why to avoid it:
Too much flour or cocoa powder can dry out your brownies. Always spoon and level dry ingredients instead of scooping directly from the bag.

8. Forgetting to Line the Pan

Why to avoid it:
Skipping the parchment paper can lead to stuck, broken brownies. Lining your pan makes removal and cleanup easier—and keeps those edges clean.

Final Thoughts

There are thousands of brownie recipes out there—but if you’re looking for that rich, dense, chocolate-packed experience, this really is the Best Fudgy Brownie Recipe.

Try it once, and you’ll never go back to a boxed mix again.

So go ahead—preheat that oven, break out the chocolate, and treat yourself (and your lucky taste-testers) to the fudgiest brownies ever made.

FAQs

Q: Can I make this recipe gluten-free?
Yes, just substitute the flour with a 1:1 gluten-free baking blend.

Q: How do I store the brownies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I freeze these brownies?
Absolutely! Wrap individual squares in plastic wrap and freeze for up to 2 months.

Q: How do I know when the brownies are done?
Look for slightly set edges and a soft, gooey center. A toothpick should come out with moist crumbs—NOT clean.