Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Fudgy Chocolate Brownies Recipe

    Published March 22, 2023. This post may contain affiliate links. Please read my disclosure policy.

    These incredibly chocolate brownies are perfectly fudgy on the inside while having a crunchy outside crust for the ultimate dessert. Once you try these, I guarantee you will never make them any other way again.

    Is there anything better than finishing off a meal with a tasty treat? If you agree, try my Ricotta Cheesecake or French Silk Pie

    stacked up chocolate brownies


     

    Brownies

    Brownies are a dense, fudgy, chewy bar that is a cross between cake and a cookie and is most commonly chocolate flavored. There are also other flavors of brownies, like blondies, and they are served in a myriad of ways, but most popularly with vanilla ice cream and caramel or chocolate sauce.

    Brownies can also come in different textures depending on who is making them and eating them. I prefer a crispy outside and a soft, fudgy inside for maximum flavor and moistness. To do this requires it to be slightly undercooked but obviously still safe to eat. If you’ve never done it like this, I highly recommend trying it.

    Ingredients and Substitutions

    ingredients to make brownies
    • Chocolate – I use a combination of semi-sweet chocolate chips and cocoa powder.
    • Sugar – Regular granulated sugar works perfectly.
    • Flour – All-purpose flour is what you will need.
    • Eggs – You can use cold or room-temperature large eggs.
    • Butter – I always use unsalted butter in my cooking and baking so that I can control the salt content in my food.
    • Baking Soda – This is used as a leavening agent for brownies.
    • Vanilla – Some good vanilla extract is used for flavor.
    • Salt – I always use coarse sea salt in cooking and baking unless specified.

    How to Make Fudgy Brownies from Scratch

    Place the chocolate in a large metal bowl, then place it over a pot ¼ filled with simmering water over low to medium heat.

    adding chocolate to a double boiler

    Heat the chocolate until it is melted. Move it around using a rubber spatula.

    melted chocolate in a bowl

    While the chocolate is melting, whisk together the eggs and melted unsalted butter.

    whisking eggs and butter

    Next, add in the sugar, salt, and vanilla until combined. Make sure not to overmix.

    adding vanilla to whisked eggs and butter

    Sift the flour, baking soda, and cocoa powder into the bowl.

    sifting flour and cocoa into a bowl with eggs

    Switch to using a rubber spatula and fold the sifted ingredients into the egg, sugar, and butter mixture just until mixed.

    mixing a brownie batter

    Once the chocolate is melted, pour it into the bowl with the other ingredients and fold them together using a spatula.

    adding melted chocolate to a brownie batter

    Butter a 13×9 baking dish.

    greasing a 13x9 pan

    Place in a sheet of parchment paper to completely cover the inside of the pan.

    adding parchment to a 13x9 pan

    Transfer the brownie batter to the pan and smooth it out using a rubber spatula to make it flat for even cooking.

    smoothing out brownie batter in a pan

    Bake in the oven at 350° for 25 minutes for a perfect fudgy center.

    cooked brownies

    As soon as the brownies are removed from the oven, evenly sprinkle on a ¼ cup of chocolate chips for more chocolate flavor.

    adding chocolate chips to brownies

    Cool for 25 to 30 minutes before slicing and serving.

    taking out brownie from a pan of brownies

    Adding Coffee to Brownies

    Coffee is an ingredient that makes chocolate more intense in flavor. You can add it several ways to the brownie batter before baking it. Here are a few different things you can do:

    • Add 1 teaspoon of espresso powder to the batter when mixing flour.
    • Pour in 2 ounces or a ¼ cup of hot espresso coffee to the batter after adding in the melted butter.
    • Add in 2 ounces or a ¼ cup of strong coffee in the same way as the hot espresso coffee.
    • If you happen to have any leftover coffee, this is a great way to use it up by adding 2 ounces or a ¼ cup of it to the batter when mixing it with the melted butter.

    Make-Ahead and Storage

    Make-Ahead: Although they will taste their freshest as soon as they are done cooling, you can make these up to 2 days ahead.

    How to Store: Cover and keep these brownies at room temperature for 5 days. You can also cover them and keep them in the refrigerator for 7 days. These will freeze well and be covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.

    How to Reheat: You can eat this cold, at room temperature, or warm. If you prefer to eat these warm, place the desired number of brownies in a pan and cover it with foil. Bake at 350° for 3 to 4 minutes or until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • If you prefer that these are not fudgy, cook them for an additional 10 to 12 minutes.
    • Do not overmix the brownies, as you do not want to incorporate too much air into them.
    • The parchment paper will ensure it does not stick and assist in keeping the brownies moist.

    More Dessert Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Video

    Fudgy Chocolate Brownies Recipe

    5 from 46 votes
    These incredibly chocolate brownies are perfectly fudgy on the inside while having a crunchy outside crust for the ultimate dessert.
    Servings: 16
    Prep Time: 10 minutes
    Cook Time: 25 minutes

    Ingredients 

    • 2 ¼ cups semi-sweet chocolate chips or small chunks
    • 4 large eggs
    • 2 sticks melted unsalted butter
    • 1 ½ cups sugar
    • 2 teaspoons vanilla
    • 1 teaspoon coarse sea salt
    • 1 teaspoon baking soda
    • 2 cups all-purpose flour
    • 1/3 cup cocoa powder

    Instructions

    • Place the 2 cups of chocolate in a large metal bowl, then place it over a pot a ¼ of the way filled with simmering water over low to medium heat.
    • Heat the chocolate until it is melted. Move it around using a rubber spatula.
    • While the chocolate is melting, whisk together the eggs and melted unsalted butter.
    • Next, add in the sugar, salt, and vanilla until combined. Make sure not to overmix.
    • Sift the flour, baking soda, and cocoa powder into the bowl.
    • Switch to a rubber spatula and fold the sifted ingredients into the egg, sugar, and butter mixture just until mixed.
    • Once the chocolate is melted, pour it into the bowl with the other ingredients and fold them together using a spatula.
    • Butter a 13×9 baking dish.
    • Place in a sheet of parchment paper to completely cover the inside of the pan.
    • Transfer the brownie batter to the pan and smooth it out using a rubber spatula to make it flat for even cooking.
    • Bake in the oven at 350° for 25 minutes for a perfect fudgy center.
    • As soon as the brownies are removed from the oven, evenly sprinkle on the remaining ¼ cup of chocolate chips for more chocolate flavor.
    • Cool for 25 to 30 minutes before slicing and serving.

    Notes

    Make-Ahead: Although they will taste their freshest as soon as they are done cooling, you can make these up to 2 days ahead.
    How to Store: Cover and keep these brownies at room temperature for 5 days. You can also cover them and keep them in the refrigerator for 7 days. These will freeze well and be covered for up to 3 months. Thaw them in the refrigerator for 1 day or until thawed.
    How to Reheat: You can eat this cold, at room temperature, or warm. If you prefer to eat these warm, place the desired number of brownies in a pan and cover it with foil. Bake at 350° for 3 to 4 minutes or until warm.
    If you prefer that these are not fudgy, cook them for an additional 10 to 12 minutes.
    Do not overmix the brownies, as you do not want to incorporate too much air into them.
    The parchment paper will ensure it does not stick and assist in keeping the brownies moist.

    Nutrition

    Calories: 298kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 43mgSodium: 233mgPotassium: 204mgFiber: 3gSugar: 28gVitamin A: 75IUCalcium: 27mgIron: 3mg
    Course: Dessert
    Cuisine: American