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Why You’ll Love My Recipe
This brownie recipe has been a staple on my website since 2009, and it even earned a spot in my very first cookbook. That’s how much I stand behind it! Over the years, it’s become one of the most popular recipes I’ve ever shared, and for good reason. These brownies are rich, decadent, and completely irresistible. Once you try them, you’ll see why this is the only brownie recipe you’ll ever need!
If you love those stick-to-your-teeth, chocolate-smile brownies as much as I do, be sure to try my Toffee Brownies, Mint Chocolate Brownies, or Healthy Zucchini Brownie Bites next. They’re just as delicious and always satisfy a chocolate craving!
Reader Review
I love brownies. Period. They’re one of my favorite desserts! The only tough part is finding a good recipe. I have spent countless hours searching for recipes and seeing if they work out. Most of them failed. Too gooey, stuck to the pan, etc. Then, I found THIS recipe, tried it out, and after testing all the others, this one definitely took the cake (pun intended)! I highly recommend this recipe to anyone searching for a perfect brownie!
Karlynn’s Recipe Notes
- Skill Level: This recipe is incredibly easy to make. Since it’s a one-bowl dessert, this is perfect for bakers of all experience levels!
- Total Time: You’ll have these brownies ready to enjoy in just 40-45 minutes.
- Variations: This is a great base brownie recipe that’s easy to customize! Try adding nuts like almonds, walnuts, or Old Fashioned Candied Pecans, and mix in fun extras like marshmallows or pretzels. You can also top the brownies with chopped cookies after baking! When it’s time to serve, pair your brownies with my Perfect Whipped Cream, a drizzle of Chocolate Sauce, or a scoop of your favorite ice cream.
- Tools For This Recipe: You will need a 9×9 baking pan, a medium-sized pot, a whisk or hand mixer, a spoon for stirring, and a toothpick to check for doneness.
What You’ll Need for Ingredients
Cocoa Powder: Cocoa powder is what gives these brownies their deep chocolate flavor – without it, they wouldn’t be brownies! Karlynn’s Tip: You can use either natural or Dutch-processed cocoa here. This recipe doesn’t rely on chemical leaveners for rise, so the difference in acidity between the two won’t affect the texture. That means you can choose based on taste: natural cocoa has a sharper, more intense chocolate flavor, while Dutch-processed cocoa is smoother and richer!
Chocolate Chips: Brownie lovers usually fall into two camps: you either want them light and cakey, or thick, chewy, and ultra-decadent. If you’re in the second group, chocolate chips are a must! They melt into the batter as it bakes, creating pockets of gooey chocolate that make every bite even better!
All-Purpose Flour: Flour gives the brownies structure, but the key to fudgy brownies is using less of it! This recipe only uses ¾ cup, which keeps the texture dense and chewy rather than dry or cakey. Combined with salted butter, you get a perfectly soft, chewy bite. Karlynn’s Tip: If you see a brownie recipe that uses oil, skip it! Butter adds much more richness, and oil-based brownies just don’t compare (unless you’re camping and using a boxed mix!).
Eggs: Eggs help bind the batter together, giving these brownies their signature fudgy texture with just the right amount of chew.
Sugar: White sugar sweetens the brownies and helps create that classic shiny, crackly top. When combined with vanilla extract, it really enhances the overall chocolate flavor! Karlynn’s Tip: For a fun twist, add a pinch of cinnamon, espresso powder, or a hint of nutmeg to bring out even more depth in these brownies.
How To Make The Best Chewy, Fudgey Brownies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 350°F.
- Line a 9×9 pan with parchment paper or grease it well with butter.
- Melt the butter in a pot. Stir in the sugar, then the cocoa.
- Add in your eggs, then stir in the vanilla extract.
- Mix in the chocolate chips.
- Add the flour to the mixture and barely stir it in.
- Bake for 30-40 minutes, until the brownies pull slightly away from the edges.
- Cool the brownies, and enjoy!
Karlynn’s Tips and Tricks for the Perfect Chewy, Fudgey Brownies
- Don’t Overmix the Batter: Once you add the flour, go easy! It’s so tempting to keep stirring the batter, but that’s exactly what you want to avoid here. Overmixing your batter will make your brownies cakey instead of rich and fudgy. Mix until just combined, and follow the recipe’s directions carefully for the best texture.
- Skip the Leavening Agents: You don’t need baking powder or baking soda here – trust me! Classic brownies are meant to be dense, thick, and chocolatey. Adding leavening agents (like baking soda or powder) will make them rise and turn them into something more like an airy chocolate cake.
- Slightly Underbake for the Best Texture: The secret to perfect brownies? Pull them out just before they look fully done. A toothpick should come out mostly clean, with a little bit of moist batter on it. Baked goods are safe to eat once they reach 165°F in the center, but they don’t fully firm up until around 200-210°F. That gives you some room to work with! You want these brownies chewy and fudgy, not raw or overbaked. Remember: the brownies will continue to cook as they cool down!
Storage Instructions
These brownies store beautifully – but don’t be surprised if they disappear before you know it!
Refrigerator: Let the brownies cool completely, then store them in an airtight container. They’ll stay fresh and delicious for 3-5 days at room temperature or in the fridge.
Freezer: These brownies freeze very well! Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months, following USDA food safety guidelines. When you’re ready to enjoy them again, thaw at room temperature for the same soft, fudgy texture!
More Delicious Brownie Recipes
Why make just one type of brownie when there are so many more to enjoy? Be sure to give these reader-favorite Brownie Recipes a try next:
- These gorgeous Easter Brownies are topped with colored coconut and mini eggs for a festive dessert the whole family will love!
- If you have ripe bananas on hand, skip the banana bread and try these Banana Brownies instead! Fair warning – they might become your new weekly go-to.
- These Hot Chocolate Marshmallow Brownies take the classic drink and turn it into one of the most decadent, irresistible brownie recipes you’ll ever make!
And just like that, you’ve got a pan of chewy, fudgey brownies that are seriously hard to resist! And the best part? Everything comes together in one bowl!
Cut your brownies into squares, sneak a corner piece (you know you want to), and don’t forget to let me know how they turned out in the comments below. You know I always love hearing about your kitchen adventures!
Happy Baking!
Karlynn
The Best Fudgey Brownies
Video
Ingredients
- ¾ cup salted butter
- 1 ½ cups white sugar
- ¾ cup cocoa
- 3 large eggs
- 1 teaspoon vanilla
- ⅔ cup chocolate chips , this makes them extra fudgy, omit if desired
- ¾ cup all-purpose flour
Instructions
- Preheat your oven to 350°F.Line a 9×9 pan with parchment paper and set aside.
- On the stove over medium heat, melt the butter in a medium pot. Remove from the heat and stir in the white sugar, stirring to dissolve the sugar as much as you can.
- Once that is combined, mix in your cocoa until thoroughly combined into the mixture.
- Beat in the eggs until fully incorporated, then add in the vanilla.
- If you are using chocolate chips to make these extra fudgy, mix them into the batter now.
- Add in your flour and barely stir it in. This will prevent the brownies from being too cakey. You want to just mix the flour into the batter.
- Bake for 30-40 minutes, until the brownies pull away from the edges slightly. A toothpick inserted should come out fairly clean, with no raw batter on the stick. A few crumbs sticking to the toothpick means they are baked and fudgy inside.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gayle says
Prep is more like a half hour unless you have someone else to measure your ingredients for you . Cook time is over 40 minutes so far. I’m making them right now. But they smell great. I made mine with pot.?
Amy says
I cooked mine for 20 minutes and they didn’t look finished. I left them for another 5 minutes but they still came out really undercooked. I want them fudgy but they were like a blob of batter when I tried to cut them. I was surprised not to see comments from anyone else about this. I ended up putting them back in for almost 20 additional minutes and then they were perfect and delicious!
Dumb question, is this recipe calling for all purpose or self rising flour. It doesn't specufy says
Does this recipe call for all purpose or self rising flour, it doesn’t specify
Karlynn Johnston says
All purpose!
Mimsky says
That was the case for me as well! So mine took 40 mins all up. I’m glad I read your comment before I started baking!
Catt says
HOW long would I cook these in an 8×8 glass dish?
Karlynn Johnston says
I would add another 10-15 minutes, just make sure to test them~
MICHELLE VANDERLAAN says
This really is the best brownie recipe! I was worried about it being grainy with the sugar but it turned out perfect! I was so happy! I actually used it to make brownie bites and they were stinking awesome!
Meredith says
I made these brownies and they are delectable, but I am unclear on something when it comes to baking in general. Maybe someone can clear this up for me? Should I use salted or unsalted butter? Is it always unsalted butter unless it specifically says salted? So many recipes don’t specify and I never know what to do lol… Thanks in advance! Also, thanks for these wonderful brownies!
MICHELLE VANDERLAAN says
I always use salted, just my preference, I only use unsalted if it specifically calls for unsalted and generally that is because salt is a separate ingredient in the recipe.
Bill esposito says
I always, always use unsalted. Baking, cooking etc. No reason to ever buy salted butter. Almost never do recipies call for salted butter. This is why most recipes include salt. It becomes an ingrediant you can contro
Trying this brownie recipe today.
Kathy W says
Do the fudgy brownies freeze well?
Karlynn Johnston says
These freeze AMAZINGLY!
Donna Wiener says
Should the cocoa used be unsweetened? This recipe sounds fabulous, I’m planning to make a double batch for our family Christmas get together. And will it travel well if made a few days ahead of time? Thanks!
Karlynn Johnston says
Yes, unsweetened cocoa! These are great made ahead of time, just keep them covered!
Christina says
Is it correct to put 1 1/2 cups of sugar? These are wayyyy too sweet, even for my sweet/chocolate loving husband.
Debby says
These are AMAZING!!! Thanks so so much for this recipe. Its so simple, I don’t even pour the butter out of the pot I melted it in, Just mix everything in, step by step as you recommend. I do use a full cup of chocolate chips. Everyone I give them to literally stops in their tracks once they taste them.
Tria says
Hands down the most amazing, decadent, super chocolatey, fudge brownies ever! Cant wait to build onto the original recipe with fun additions like penut butter. This one is already written down and added to my cook book! I didnt want to chance losing it. Skipped the chocolate chunks ( it doesnt need them ?) Used a thermometer and they came out just a little underdone in the middle, just like we love em. Thanks!
2pots2cook says
Wow ! You rock ! 🙂
Michelle says
Hi made this but doubled then recipe turned out awesome!
Karlynn Johnston says
Glad to hear you liked it! It does double perfectly!
Crystal says
In the video it mentions using vanilla.. did you and how much?
Jules says
These are amazing brownies! Super easy recipe too. I didn’t ice them, but added a pinch of pink Hawaian sea salt on the top…so delicious. Highly recommend this recipe.
Karlynn Johnston says
The salt is a great idea! Thanks for sharing!
Regina Filangi says
I saw this and had to make them….. IMMEDIATELY! They came out chewy and perfect. I didn’t ice them. They are amazing just plain and simple. Thank you for sharing \U0001f60b
The Kitchen Magpie says
AWESOME!!!!! Sounds like you knocked them out of the park!
jo_jo_ba says
Such a unique way of making the ganache! I’ve always just heated cream and poured over chocolate, does cooking for 20 min have a distinct impact?
The Kitchen Magpie says
That’s my job! Evil baker!
Holly Dumont-Englehart says
Evil woman! My husband is going to divorce me for baking so much lately…. and your to blame!!!!!! (just kidding) going to check my baking list for the weekend 🙂
Karlynn Johnston says
LOL! Hope you love them!
NanaBread (Jeanne) says
Best. Zebra. Brownies. Ever!
Kristina Craig says
I made these for Easter and they were soooo yummy!!!!!!!!
Karlynn Johnston says
Awesome to hear! You are a great recipe tester!
Karlynn Johnston says
The drizzle also hides any ganache imperfections lol!
Marla Meridith says
I can see why these would be the best brownies!
We are in our final week of Get Grillin’ – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway. https://su.pr/2YaIiV
Heidi @ Food Doodles says
Wow those look good. I love that white chocolate ganache!!
Jana Baatenburg says
These look delicious! I love brownies, and the drizzle of chocolate makes them look so put together.
Heidi @ Food Doodles says
Wow those look good. I love that white chocolate ganache!!
Evan says
The white chocolate ganache has sold me on these.
Evan says
The white chocolate ganache has sold me on these.
Karlynn Johnston says
Ah, the finicky white chocolate ganache, luckily when you whip it, it is very forgiving!
Vicki says
I made these – the brownies are AWESOME! But…I have had two failed attempts at the ganache. 1st one was completely my fault, I tried half & half with white chocolate chips and it never stiffened up – still tasted delicious though. Yesterday I made it with heavy cream and white chips and when I took it out of the fridge this morning, well…it’s like taffy when it’s cold and when it’s room temperature it’s spreadable but still “sticky”. Do you know what I could be doing wrong? I want it to be like yours!! Thanks!
Ee. says
Yeah i used a very bitter cocoa, but i guess u have a sweeter tooth than mine! ;> i will try it with less sugar coz its looked really great. thank u .
Ee. says
I tried the recipe, everything looked perfect except it was TOO sweet! could it be that you’ve mistaken the sugar quantity with the flour? …..please advice.
Karlynn says
I went back and checked and nope, it’s exactly how it’s supposed to be. They ARE sweet, I like brownies to be more like fudge than cake, I have another recipe that lends to a more cake like, less sweet recipe, but that’s just chocolate cake, IMHO 🙂
I also have a vegan recipe I will be tackling in the new year and I KNOW that one won’t be as sweet.
Maybe check the type of cocoa you used? Cocoa is very bitter, so at 3/4 a cup of cocoa you need the sugar to balance it out.
Steph says
I really need to try white chocolate ganache!