These fudgy brownies are the real deal: thick, rich, and deeply chocolatey with that shiny, crackly top everyone loves. The middle stays soft and gooey (in the best way), while the edges turn just a little chewy. If you want brownies that taste like a bakery pan—without a box mix—this is it.
You’ll make these fudgy brownies in one bowl, with simple pantry ingredients, and they’re ready fast. They’re perfect for weeknights, potlucks, birthdays, bake sales, or those “I need chocolate now” moments. And yes… people will ask you for the recipe.
The hook: why these brownies are extra fudgy
Here’s the little secret: melted butter + cocoa + chopped chocolate makes a thick, glossy batter that bakes into a dense, fudgy center. You also bake them just until set, which keeps them gooey instead of dry. Trust me—pulling brownies a minute early is the best brownie move you’ll ever make.
These fudgy brownies also slice beautifully once cooled, so you get clean squares (even though the centers are super soft). If you want a foolproof, better-than-takeout dessert, these brownies will be your new go-to.
Why You’ll Love This Fudgy Brownies Recipe
- Ultimate chocolate fix: Deep cocoa flavor with melty chocolate bits in every bite.
- Better than box mix: Rich, bakery-style fudgy brownies with a shiny crackly top.
- One-bowl easy: No mixer needed—just whisk, fold, and bake.
- Perfect for sharing: Great for parties, holidays, and cookie trays when you want something bold and chocolatey.
- Customizable: Add nuts, swirl in peanut butter, or sprinkle flaky salt for a grown-up finish.
Ingredients for Fudgy Brownies
Chocolate base
- Unsalted butter: Gives richness and that classic brownie flavor.
- Sub: Salted butter works—just reduce the added salt slightly.
- Unsweetened cocoa powder: Brings deep chocolate flavor without making the batter too thin.
- Tip: Natural or Dutch-process both work; Dutch-process tastes extra smooth.
- Dark or semi-sweet chocolate (chopped): Adds meltiness and helps create a glossy top.
- Sub: Use semi-sweet chocolate chips if that’s what you have.
Sweetness + structure
- Granulated sugar: Helps create the shiny crackly top and classic brownie sweetness.
- Sub: You can reduce slightly for less sweetness, but don’t cut too much or the top won’t crackle as nicely.
- Light brown sugar: Adds moisture and keeps brownies fudgy for days.
- Sub: More granulated sugar works, but brown sugar gives extra chew.
- Eggs: Bind the batter and build that fudgy, sliceable texture.
- Vanilla extract: Makes chocolate taste even more chocolatey.
- All-purpose flour: Just enough to hold the brownie together (too much flour = cakey brownies).
- Sub: A 1:1 gluten-free baking blend often works, but the texture may be softer.
Flavor finisher
- Fine salt: Balances sweetness and makes chocolate taste bold.
- Optional: A pinch of flaky salt on top before baking is amazing.
Mix-ins (optional)
- Chocolate chips: Extra pockets of chocolate.
- Chopped walnuts or pecans: Adds crunch (totally optional, but classic).
How to Make Fudgy Brownies
- 1. Prep your pan: Line an 8×8-inch pan with parchment (leave a little overhang so you can lift brownies out). Preheat the oven to 350°F. This helps the brownies bake evenly and makes slicing easier later.
- 2. Melt the butter in a large microwave-safe bowl (or in a small saucepan, then pour into a bowl). While it’s still warm, whisk in cocoa powder until smooth and glossy. It should look like thick chocolate sauce.
- 3. Stir in the chopped chocolate until it melts into the warm mixture. If it doesn’t fully melt, microwave for 10–15 seconds and whisk again until smooth.
- 4. Whisk in the granulated sugar and brown sugar for about 30–45 seconds. Then add eggs and vanilla and whisk until the batter looks glossy and a little thicker. This quick whisking helps with that crackly top.
- 5. Fold in the flour and salt just until you don’t see dry streaks. Don’t overmix—overmixing can make brownies tough. If using chocolate chips or nuts, fold them in now.
- 6. Spread the batter into the pan and smooth the top. Bake 22–28 minutes, until the edges look set and a toothpick comes out with thick, fudgy crumbs (not wet batter). The center should still look slightly soft.
- 7. Cool completely before slicing (I know it’s hard). Cooling lets the brownies set so you get clean squares. If you want extra neat slices, chill for 30 minutes, then cut.
Tips for Perfect Fudgy Brownies
- Don’t overbake: Pull them when a toothpick has thick crumbs. If it comes out clean, they’ll be drier.
- Measure flour lightly: Spoon and level—too much flour makes brownies cakey.
- Whisk eggs and sugar well: This helps create that shiny, crackly top.
- Use parchment overhang: Easy lift = easy slicing.
- Let them cool: Warm brownies taste great, but cooling gives you the best fudgy texture and tidy squares.
Variations & Substitutions
- Peanut butter swirl: Drop spoonfuls of peanut butter on top and swirl with a knife before baking.
- Mint chocolate: Add 1/4 teaspoon peppermint extract (go easy!) and use chocolate chips.
- Espresso boost: Add 1 teaspoon instant espresso powder to the cocoa mixture for deeper chocolate flavor.
- Nutty brownies: Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Extra dark: Use dark cocoa powder and dark chocolate for a bold, grown-up bite.
- Dairy-free: Use a plant-based butter stick and dairy-free chocolate chips.
- Frosted brownies: Spread a simple chocolate frosting on cooled brownies for a classic party pan.
Make-Ahead, Storing & Reheating
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Keep for up to 5 days for extra fudgy, firm squares (many people love them chilled).
- Freezer: Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temp.
- Reheat: Warm a square for 8–12 seconds in the microwave for that gooey center again.
Serving Ideas
- Serve with vanilla ice cream and a drizzle of chocolate sauce.
- Add fresh strawberries or raspberries for a bright contrast.
- Sprinkle flaky salt on top for a sweet-salty finish.
- Pack into lunchboxes or bring to potlucks (these travel really well).
- Cut into small bites for dessert boards and parties.
Reader Review: “These brownies are unreal. Thick, super fudgy, and that crackly top is perfect. I made them once and now my friends request them constantly!”
If you make these fudgy brownies, leave a rating and tell me how you customized yours—nuts, extra chips, or a peanut butter swirl? I love hearing what you bake!
Print
Fudgy Brownies (Best Ever, Easy, Ultra-Fudgy)
- Total Time: 1 hour 15 minutes (includes cooling)
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These fudgy brownies are thick, rich, and deeply chocolatey with a shiny crackly top and gooey center. One bowl, simple ingredients, and better than any box mix.
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup unsweetened cocoa powder
- 4 ounces dark or semi-sweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine salt
- Optional: 3/4 cup chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
2. Melt butter in a large bowl. Whisk in cocoa powder until smooth.
3. Stir in chopped chocolate until melted (microwave 10–15 seconds if needed).
4. Whisk in granulated sugar and brown sugar. Add eggs and vanilla; whisk until glossy.
5. Fold in flour and salt just until combined. Fold in chocolate chips/nuts if using.
6. Spread batter into pan. Bake 22–28 minutes until edges are set and a toothpick has thick, fudgy crumbs.
7. Cool completely before slicing (chill 30 minutes for extra clean cuts).
Notes
– For the fudgiest texture: Don’t overbake—aim for thick crumbs, not a clean toothpick.
– Mix gently: Overmixing after flour can make brownies tough.
– Make-ahead: Brownies taste even fudgier the next day.
– Freezing: Wrap squares and freeze up to 3 months.
– Tools: 8×8-inch pan, parchment paper, whisk, mixing bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American