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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.
Samantha says
Me and my kids have tried so many brownie recipes, this one is the best by far. Perfectly fudgy and delicious! We baked ours for about 35 minutes and turned out great! Thanks for the recipe 🥰
Jessie says
Thank you for sharing THE PERFECT brownie recipe! I have tried so many and failed every time – as an experienced baker this has been SO frustrating. I specifically used bensdorp fat dutched cocoa powder, and I highly recommend it! Discovering this cocoa powder has been a game changer in my baking. I also didn’t realize until I pulled them out of the oven that I accidentally used an 8×8 dish and I am so glad that I made that mistake! I definitely think a 9×9 would have made them too thin for my liking. In the 8×8 pan they came out about 1 inch thick. For me, these took 37 minutes in the oven and I know my oven heats correctly because I keep a thermometer in it.
I couldn’t wait until they were completely cooled to try them, so I am anticipating the perfect amount of “chewy” when they are. Thanks again!
Joanna says
Ok these are REALLY good! I just made them and ate one as soon as they were cool enough. I agree with many of the comments that say bake for LESS than 30 minutes. I’d check them at 25 minutes. If you’re on the fence about whether they’re done, they are done. Other than bake time, I followed the recipe to a T including the 9X9 pan. I’d cut back on the sugar if you don’t like super sweet things. These are definitely VERY sweet. I’ll go with one cup of sugar next time.
Peggy Medley says
I love these brownies and have made them often. They are thick, dense, delicious and easy! I just noticed the ingredients say 1 cup chocolate chips and the directions say 2/3? I must have just used the 1 cup. I also use an 8” pan because I like brownies thick. What is the accurate amount of chips?
Jessie says
Most brownie recipes that call for chocolate chips have you add most to the batter and then sprinkle the rest on top before baking. My guess is that the 2/3 cup gets mixed in and the directions forgot to specify sprinkling the leftover 1/3 on top 🙂
Kim says
I made these twice before but it’s been a while. Both times I did it in a 9×13 but I can’t for the life of me remember whether I doubled the recipe exactly or not. Has anyone else done these in a 9×13 and did you double it? Also, if you find my mind I’d like it back! Ha!!
Nicole says
Taste was good, but the amount of batter does not entirely fill the noted pan size. I would recommend doubling the recipe as a result of my experience. Also, the bake time is more like 25-30 minutes for the indicated pan size. IF you cook it as directed, you will end up with overcooked, dry cake-like brownies. So disappointing with all of the 5 star reviews :/
Joanna says
Agreed on the bake time! I’m so glad I checked mine before the initial 30 minute was up. 30-40 minutes would’ve dried them out.
Heaven says
If I were the teacher of this baking class your recipe would score a 100% plus I would give you a week off of school with no homework, except baking of course!
Steph says
Absolutely FANTASTIC recipe- the most delicious brownies I have ever tasted.
Megan Scott says
I’m getting ready to make my weekly batch of these perfect brownies; I will never use another recipe. I use just 3/4 cup white sugar, otherwise I follow the recipe to the letter. After baking 350 for 20 minutes, I pull them out and give them a little slam on the counter to make them very dense with the perfect center. No cake-like brownies will ever again pass my lips!
Gina says
what type of flour? self rising or all purpose?
Sarah says
Which cocoa powder do I use?
Jessi says
So I did make a small modification as I stupidly started making brownies without making sure I had enough nesquik, and tbh I have not actually eaten the cooked brownie, but damn does the batter taste great 😂 I am positive these brownies will be delicious even though 1/4 of the cocoa powder is nesquik whoops! Can’t wait to try them!
Abi says
2nd time to do this recipe and it turned out even better than the last time (i think i left it too long in the oven last time, more than 30 minutes).
I followed all the measurements and steps. I used salted butter and semi-sweet chocolate chips. It’s delicious and fudgy on the inside, crisp on the outside! I think next time i’ll reduce the sugar by a little bit because it is really sweet. Otherwise, it’s perfect and I’ll definitely be saving this recipe.
Megan says
I searched for a few years a great brownie and I found them in your recipe! I make them just about every week! I like my brownies pretty dense, so I give these a quick slam on the counter after taking them out of the oven, it sort of deflates them and man, it’s perfection.
Melanie says
Everyone LOVED these brownies! I’m a pretty good cook, but baking—eh, not so much. So needless to say, I was a bit hesitant to try something new for my family dinner party this past weekend. You should have heard everyone exclaiming their delight over these brownies! To be fair, I think I used an 8×8 pan because that’s what I have, and I used unsalted butter because that’s what I thought you were supposed to use for baking and the trick of barely stirring in the flour–who knew? Apparently my daughter the baker knew this trick 🙂 Anyway, they were simply amazing. This recipe has already gone into my personal recipe book so we can enjoy them again and again. Thank you!
Oliver says
Followed the recipe exactly and they came out very dry. Not at all fudgey. Pretty sure cake like brownies have more moisture.
Joanna says
My guess would be you over-baked them. It’s a good rule of thumb to always check them BEFORE the minimum amount of bake time is up. The recipe says 30-40 minutes and I only baked mine for about 28 minutes.
Laci says
There are a few (very few) things in life that intimidate me. Baking brownies? Always an anxiety riddled affair. Soggy centers. Crunchy edges. Cakey. I ruin BOXED mixes and I’m a VERY good cook/baker. The science behind this recipe intrigued me with the way the flour is stirred in. I bake and sell Macarons and used the same “Macronage” technique for the flour on these brownies and VOILA! Successful brownies and I’ve been asked to make 2 more batches for friends. I’ve already written this into my cookbook to pass down to my kids someday. THANK YOU! This has saved my life!
Paris Z says
Use 1/2 cup of brown sugar, 3/4 cup white sugar. Use half the cocoa powder and replace the rest with 1/2 cup of chocolate chips and make sure it melts before putting the eggs in. Then add the other 1/2 cup of chocolate chips at the end before pouring it into a pan. Used an 8×8 instead of 9×9 and baked at 350° for around 35-38 minutes. Make sure to let them cool for 45 mins-1 hour before cutting! They were great.
Sam says
How about no. Don’t come on here, modify someone’s recipe poorly then have the audacity to rate it 4 stars. Do better. 🤨
Camelot says
Tbh, why change an amazing recipe!
Zys says
Followed the recipe exactly and only cooked 30 min. Came out cakey and not chewy at all
Mary says
Same! 30 min and it’s totally over baked. Would try 20 next time. Great flavor though.
Deiter1233 says
These are SO good! I used 1 1/4 cup sugar just bc I don’t like them too sweet, esp if I’m adding ice cream. They turned out perfect & have been asked for the recipe every time I make them! I’ll be keeping this recipe forever & a day
Deiter says
These are SO good! I used 1 1/4 cup sugar just bc I don’t like them too sweet, esp if I’m adding ice cream. They turned out perfect & have been asked for the recipe every time I make them!
Mel says
Did not set up at all. Followed everything to a T.
Meeg says
Not chewy at all. Really cakey.
Addison says
These brownies are a death wish my classmates are dying now.
Aaron says
Moat brownie recipes don’t use as much cocoa. This was by far the easiest and extremely great. I had to cook them in a 8 x 8 pan and they took forever but wow are they good.
Amiee S says
I followed the recipe and even cooked it at the thirty minute mark and they came out seemingly perfect however once it was cooled, they tasted dry and more of a biscotti like texture very disappointing.
Polly Burke says
I’ve baked so many batches of brownies and have to say, this is the best! Follow it exactly & use quality ingredients. So good!
Angie says
Do they have that like dark chocolate bitterness like some of the other recipes?
Ellie says
Great!
Ellie says
To much olive oil taste. Not good.
Sutton says
how? Her recipe calls for butter?
Clove says
Awful texture…