Homemade Fudgy Brownies

5 from 22 votes
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These decadent fudgy brownies deliver intense cocoa flavor in every bite! For this recipe, I use three types of chocolate to make an ultra-rich batter. Your friends and family will be delighted and demand you make these again!

Homemade fudgy brownies.

The key to delicious fudgy brownies is using multiple types of chocolate melted together with butter. Each bite is like creamy holiday fudge, but with a slightly cakey texture along the edges to keep the classic brownie experience.

The thin crackly top has a nice crisp contrast to the dense centers. Only a small square serving is needed to satisfy any sweet tooth.

How to make homemade fudge brownies

Melt pieces of chocolate in the microwave on low power, then combine with butter until smooth and glossy. You can also melt chocolate on the stovetop using a double boiler set up, just make sure that the temperature of the liquid does not exceed 120ºF (49ºC) to prevent flavor loss. Whisk in cocoa powder, sugar, eggs, vanilla, and salt until thickened.

Add all-purpose flour until just combined to prevent an overly chewy texture. Spread the batter out into a pan fitted with a greased foil sling to make it easier to remove the brownies (no stuck edges or bottoms). Bake in an oven preheated to 350ºF (177ºC) for about 30 minutes, then cool completely before cutting.

Ingredients to make brownies.

Using a combination of chocolates

There are three types of chocolate in this recipe; bittersweet, unsweetened, and cocoa powder. Bittersweet provides a balance of deep cocoa notes, sweetener, and rich cocoa butter. Unsweetened and the powder adds a punch of intense chocolate flavor.

The chopped bars are melted together with butter, then the dry cocoa is whisked in. Warming the chocolate products coaxes out more aroma while boosting the taste of the batter even before it’s baked.

What makes these brownies fudgy?

It’s all about the fat! Adding in a generous amount of melted butter and eggs to the brownie batter provides richness and moisture after baking. The fats also coat the flour, which helps minimize gluten formation.

That’s why each bite has a short chew, yet stays compact and fudgy just like the candy. No chemical leavening agents, like baking powder, are added because we want to keep the texture dense and tender.

The process of making brownie batter.

Creating structural integrity

Adding a relatively small amount of flour plus the large eggs provides the batter with enough structure to hold together a soft brownie bar shape. These ingredients create a dense form that breaks easily but is not too spongy. It’s important not to overmix the batter to prevent a chewy texture. Plus, if more air is incorporated, it will be tough and cakey.

Knowing when the brownies are done

The best way to tell when these fudge brownies are done is when a toothpick inserted in the center comes out with a few moist crumbs stuck to it. A clean toothpick is an indication of an overdone brownie. This recipe is supposed to yield moist brownie centers, but not gooey ones.

If you like more of an undercooked middle, just make sure that the internal brownie temperature reaches at least 144ºF (62ºC). That’s where the eggs set and will be less of a food safety risk. I bake my tray to between 190 to 200ºF (88 to 93ºC). An instant-read thermometer is a handy tool to check for doneness.

Cooling a baking pan with brownie.

Let them cool, then cut

Before cutting, make sure to completely cool the brownies inside the baking pan that’s placed on a wire rack. Giving it some time to reach room temperature will allow the chocolate to be properly set and make it easier to cut. I recommend cleaning your knife in between cuts, as the fudge likes to adhere to the sides of the blade.

Storing

The entire tray or individually cut brownies can be stored in an airtight container for up to 5 days at room temperature. Brownies can be individually wrapped in plastic and stored in a releasable bag in the freezer for up to 1 month. To defrost, let it sit out for a few hours before serving, or reheat in the microwave at 15-second intervals.

More chocolate favorites

Several small squares of brownies on a marble surface.

Recipe Science

It’s best to use a metal baking pan

Glass pans retain heat much for longer after being removed from the oven which can cause the brownies to dry out. Using metal is preferred and it’s safe to leave these brownies inside to cool for hours. If glass is your only option, make sure to remove the brownies from the pan after 10 minutes, then transfer to a wire rack.

Fudgy Brownies

A recipe for decadent fudgy brownies that deliver intense cocoa flavor in every bite! Your friends and family will be demanding you make these again!
5 from 22 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 16 brownies
Course Dessert
Cuisine American

Ingredients 
 

  • 5 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 3 tablespoons unsweetened cocoa powder
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour

Instructions 

  • Set the oven rack to the middle position. Preheat to 350ºF (177ºC).
  • In an 8 by 8-inch square pan, place two 8-inch wide pieces of foil in the pan perpendicular to each other to create a sling. Press down on the sides and corners to ensure that the foil is flush with the pan. There should be some overhang on the sides.
  • Grease the foil with cooking spray.
  • In a small bowl, heat the bittersweet and unsweetened chocolate for 2 minutes in the microwave on 50% power. This will just begin to melt the chocolate.
  • Add slices of butter to the chocolate, stir to roughly combine.
  • Microwave at 50% power in 30-seconds increments, stirring after each duration until the mixture is completely melted and combines. About 1 ½ to 2 minutes.
  • Whisk the cocoa powder into the chocolate mixture until smooth.
  • Allow the chocolate mixture to cool to 95ºF (35ºC) and below to prevent the eggs from curdling.
  • In a large bowl whisk together the sugar, eggs, vanilla, and salt until combined and smooth.
  • Whisk in the cooled chocolate mixture into the sugar mixture.
  • Gently fold the flour into the sugar mixture until no flour pockets remain, do not overmix the batter.
  • Evenly spread the brownie batter into the greased baking pan.
  • Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 30 to 35 minutes. Rotate the pan halfway through baking.
  • Completely cool the brownies inside the pan placed on a wire rack, about 1 ½ to 2 hours.
  • Use the foil sling to carefully lift and remove the brownie from the tray. Discard the foil and cut 16 individual pieces.

Notes

  • Semi-sweet or dark chocolate chips can be substituted for the bittersweet bar.
  • Sprinkle brownies with a little flaked sea salt before and after baking to enhance the chocolate flavor.
  • For gooier, wet brownies make sure to remove them promptly from the oven at 28 minutes, and test for doneness. Bake longer as needed, checking every minute. The longer the brownies bake, the cakeier they will become, which can happen quickly. 
  • Make it Gluten-Free: Replace all purpose flour with gluten-free flour. I reccomend Bob’s Red Mill gluten-free 1:1 baking flour. 
  • Recipe adapted from America’s Test Kitchen, The Perfect Cookie

Nutrition Facts

Serves: 16 brownies
Calories 227kcal (11%)Carbohydrates 28g (9%)Protein 3g (6%)Fat 12g (18%)Saturated Fat 7g (35%)Cholesterol 55mg (18%)Sodium 91mg (4%)Potassium 117mg (3%)Fiber 2g (8%)Sugar 19g (21%)Vitamin A 237IU (5%)Calcium 19mg (2%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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21 Comments Leave a comment or review

  1. Cyndi says

    This was a huge hit. I have an off the wall question for some people, but I was wondering how I could make this sweeter? I used 60% bittersweet and 20-22% butter fat cocoa. Would I up the sugar or lower the percentage of the bittersweet? I’m guessing it would be the chocolate but hoping I’ll be able to do it with the sugar for fear that I’ll get busted in the house as I’m the only one that thinks it needs to be sweeter. Any guidance would be appreciated.

    • Jessica Gavin says

      I would start by using all bittersweet chocolate instead of unsweetened. You’ll get a sweeter taste and still have a strong cocoa flavor. Alternatively, you can try adding 1 1/2 cups of granulated sugar. Let me know how it goes!

  2. Carrie says

    These were amazing! I baked them for 30 minutes and they ended up having a chocolate fondant layer which we loved! Might try baking them a little longer next time. Egg safety isn’t an issue where I live so this will be my ultimate slightly fondant-y recipe when I want that, and a few more minutes when I want something firmer.

  3. Beth says

    I’ve been looking for a very good danish taste like butter cookies for so long and the ones I saw and tried doesn’t satisfy my taste. Then I saw your recipe of butter cookies yesterday and gave it a try and FINALLY I’ve found the perfect recipe! It’s soooo good and perfect to the point that I looked for your book from amazon and bought it. It’ll arrive on Wednesday! Yayyy can’t wait to try more of your recipes. But for the meantime I will try this brownie, it looks yummy too.

    • Jessica Gavin says

      Thank you for your feedback Beth! That’s a huge compliment, and I’m glad you found a Danish butter cookie that you enjoy. Thank you for your support in purchasing my cookbook, happy cooking and baking!

  4. Karmen says

    Hi Jessica, the first time I made it turned out really good but the second time bf third time the brownies were more black than brown, but it’s not burned. May I know why? Couldn’t seem to get an answer on google either.

    • Jessica Gavin says

      Hi Karmen- I believe you mentioned that you used a different brand of cocoa powder? Do you happen to know if you used cocoa vs cocoa, or dutch processed? How was the taste? Was one batch more bitter tasting than the other?

  5. Debra King-Abraham says

    Hi Jessica,

    I can’t wait to try this recipe. I, however, mistakenly purchased bleached whole wheat flour instead of all purpose flour. What’s the difference in the finished product if I use this flour?

  6. Nina C Cook says

    These are amazing! Thank you for developing such a great recipe! I have always loved to cook & bake. Since the 1970s, I have always used the brownie recipe in the old Family Circle Cookbook. In our family, they were always called “Presidential Brownies” because I actually made them for a President and he adored them. Well, it is time for the Presidential Brownie recipe to be retired because these are even better! I did make one small adjustment, my husband begged me to add toasted chopped walnuts, which of course I did.

    • Jessica Gavin says

      Thank you such much, Nina! That’s amazing that you made brownies for the president, so cool! Happy to hear that you enjoyed the recipe and it will be in the rotation. Chopped nuts sound like a perfect addition!

      • Jessica Gavin says

        I think that cacao would work nicely in the recipe. There are 3 tablespoons, just enough to give a deep flavor. Cacao is slightly more bitter than cocoa, but I think the sugar will balance it.

  7. Linda says

    Just to share, my mother taught me years ago to use a plastic knife(disposable) to cut brownies. They don’t stick to the brownies even if they are still warm. Give it a try!!

  8. JJ says

    Oh, Jessica! Thank you! FINALLY…a deep chocolate, chewy-rich brownie that requires NO OIL. As a young adult, then mom…back in the 70-80’s…I remember even box brownies that came out great, and the word ‘oil’ wasn’t in the recipe list. Then it all changed, and ALL recipes that I found required oil, which ALWAYS turned out gooey (not chewy), heavy, high around the edges, and flat and raw in the middle. Not much gets between me and anything chocolate, but oil-brownies sure did, and I couldn’t find any recipe that was without. Kudos! and I’ll be trying your recipe very soon.
    The variety of chocolates look sumptuous, too. Thanks, Jessica…the chocoholic in me is coming out to the sunshine again! LOL

      • JJ says

        WOW!! I’ll never make a box brownie again. My own tips:
        > eggs: room temp
        > wet mix: cream slowly and thoroughly to remove sugar granules
        > buy GOOD chocolate and don’t skip – use three kinds in the recipe
        > cooks evenly and the center rises and stays up (no collapsing!)
        > get yourself a brownie-edges cooking pan!