The Best Fudgy Brownie Recipe
The Best Fudgy Brownie Recipe yields thick, rich, fudgy brownies with deep chocolate flavor. They are filled with chocolate chips and have gorgeous, shiny, crinkly tops!
Everyone has to have a go-to brownie recipe, and my fudgy brownie recipe is mine. Some people like a cakey brownie or a chewy brownie, but my first choice is a fudgy, rich brownie that’s full of chocolate flavor. Pass me a glass of milk!
When I’m craving chocolate, I either go for some chocolate cake or brownies. But brownies are so much easier and faster to whip up, don’t you agree? These are also great to feed a crowd if you’re having company.
Ingredients
- sugar
- brown sugar
- unsalted butter
- milk (not pictured)
- large eggs
- vanilla extract
- all-purpose flour
- cocoa
- salt
- baking powder
- semi-sweet chocolate chips
See recipe card for quantities.
Instructions
Step 1: Preheat oven to 350°F.
Butter a 9 x 13-inch baking dish or pan.
Step 2. Line the dish with parchment paper and leave enough overhang on each side so that you can lift the brownies out after they are baked.
(Because we buttered the dish first, it helps the parchment to stick to the dish. If you don’t want to use parchment, you can definitely skip this step after buttering the dish. I like the ease of removing the brownies from the pan with the parchment.)
Step 3. Add flour, cocoa, baking powder and salt to a medium bowl.
Step 4. Whisk until combined. Set aside.
Step 5. Melt butter in 20-second increments in a medium glass measuring cup or a microwave-safe bowl.
Step 6. Combine melted butter, both sugars and milk in a large mixing bowl.
Step 7. Add eggs and vanilla extract.
Step 8. Mix until combined.
Step 9. Add dry ingredients.
Step 10. Mix until just combined. Don’t overmix.
Step 11. Pour in chocolate chips.
Step 12. Mix chips into batter until just combined.
Step 13. Spread the brownie batter evenly into the prepared baking dish using an offset spatula or rubber spatula.
Step 14. Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few fudgy crumbs attached. You don’t want a lot of wet batter stuck to the toothpick. (I usually start checking the brownies after 20 minutes because ovens can vary.)
Step 15. Once brownies are done, remove them from the oven and let them cool on a cooling grid for 30-60 minutes.
Step 16. Using both hands, lift brownies out of pan and finish letting them cool on the cooling grid.
(If you didn’t use parchment, just cool the brownies in the baking dish and slice into 24 bars with a sharp knife once completely cool.)
Step 17. Using a large sharp knife, cut brownies into 24 bars on a large cutting board.
Step 18. Serve and enjoy!
Hint: Don’t overbake the brownies. Insert a toothpick into the center and remove from the oven once you see fudgy crumbs still attached to the toothpick.
Variations
- Different chips – this recipe calls for semi-sweet chocolate chips, but feel free to change them up to milk chocolate chips, peanut butter chips, butterscotch chips or even vanilla chips.
- Frosting – you can absolutely add chocolate frosting to these brownies to make them even more decadent.
- Candies – instead of chocolate chips, add m&m’s, chopped Kit Kats, chopped peanut butter cups or whatever candy bar you like.
- Nuts – you can add 1/2 cup of any kind of nuts you like in place of 1/2 cup of the chocolate chips.
Equipment
- 9 x 13-inch baking dish or pan
- medium mixing bowl
- large mixing bowl
- medium glass measuring cup or microwave-safe bowl
- large, sharp knife
- offset spatula or rubber spatula
- parchment paper
- large cutting board
Storage
Store brownies in an airtight container or sealed food storage bag at room temperature for 3-4 days or up to 1 week in the refrigerator.
Brownies can be frozen for up to 3 months in an airtight freezer bag or container.
Top tips
Don’t overmix the batter or overbake the brownies!
Mix the batter until just combined after adding the dry ingredients and chocolate chips.
Bake the brownies until a toothpick inserted into the middle comes out with a few fudgy crumbs. You don’t want a lot of wet batter on the toothpick though.
Related
Looking for other dessert bar recipes? Try these:
Pairing
These are my favorite dinners to serve with these brownies:
The Best Fudgy Brownie Recipe
- 9 x 13-inch baking dish or pan
- medium mixing bowl
- large mixing bowl
- medium glass measuring cup or microwave-safe bowl
- large, sharp knife
- offset spatula or rubber spatula
- parchment paper
- large cutting board
- 1 1/4 cup (247g) sugar
- 1 1/4 cup (266g) brown sugar
- 2 1/4 sticks (284g) unsalted butter, melted Plus 1 tablespoon for buttering the baking dish.
- 3 tablespoons milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup + 2 tablespoons (99g) cocoa
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 cups (340g) semi-sweet chocolate chips
- Preheat oven to 350°F.
- Butter a 9 x 13-inch baking dish or pan.
- Line the dish with parchment paper and leave enough overhang on each side so that you can lift the brownies out after they are baked.(Because we buttered the dish first, it helps the parchment to stick to the dish. If you don't want to use parchment, you can definitely skip this step after buttering the dish. I like the ease of removing the brownies from the pan with the parchment.)
- Add flour, cocoa, baking powder and salt to a medium bowl. Whisk until combined. Set aside.
- Melt butter in 20-second increments in a medium glass measuring cup or a microwave-safe bowl.
- Combine melted butter, both sugars and milk in a large mixing bowl.
- Add eggs and vanilla extract. Mix until combined.
- Add dry ingredients. Mix until just combined. Don't overmix.
- Pour in chocolate chips. Mix chips into batter until just combined.
- Spread the brownie batter evenly into the prepared baking dish using an offset spatula or rubber spatula.
- Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few fudgy crumbs attached. You don't want a lot of wet batter stuck to the toothpick. (I usually start checking the brownies after 20 minutes because ovens can vary.)
- Once brownies are done, remove them from the oven and let them cool on a cooling grid for 30-60 minutes.
- Using both hands, lift brownies out of pan and finish letting them cool on the cooling grid. (If you didn't use parchment, just cool the brownies in the baking dish and slice into 24 bars with a sharp knife once completely cool.)
- Using a large sharp knife, cut brownies into 24 bars on a large cutting board.
- Serve and enjoy!
If you want a decadent, stick-to-the-roof-of-your-mouth brownie, I highly recommend this recipe! Bake up a batch because you’re going to a party or just because you’re having a mad craving for chocolate. Either way, enjoy them!
Sweet regards,
Michele
Recipe inspired by Nestle.
Now that’s a good brownie! This recipe was quick and easy to follow. Next time we make this, we’ll add a scoop of vanilla ice cream 🥰
Thank you so much Maddy! We love these brownies too. Vanilla ice cream sounds amazing!