I’ve been making these fudgy brownies for years whenever I want a fast, chocolate hit that’s dense and glossy—perfect straight from the pan or warmed with a scoop of ice cream. They’re the kind of brownies that keep a sticky, moist center and a thin, crackly top. People make them for bake sales, easy weeknight desserts, or any time a chocolate craving won’t wait. I like them because they’re forgiving, use pantry staples, and come together in one bowl.
These brownies pair well with other simple bakes too; if you’re curious about a different texture experiment, try my twist on cottage cheese brownies for added moistness and protein.
Why you’ll love this dish
Fudgy brownies are all about texture and convenience. This version uses a modest amount of flour and extra sugar and butter to stay dense rather than cakey. They’re quick—no chilling or complicated folding—and the ingredients are inexpensive and easy to find. Make them for casual family dessert nights, potlucks, or when you want a single-pan treat that travels well. The optional chocolate chunks add pockets of molten chocolate, which always wins applause from kids and adults alike.
The cooking process explained
Before you mix ingredients, understand what happens: you’ll melt butter with the sugars to dissolve crystals and create a glossy batter. Eggs and vanilla add richness and structure. A small amount of flour and cocoa gives body without lifting into cake. A short bake keeps the center moist—look for a few moist crumbs on a tester. Expect about 30 minutes from oven-ready to pan-out, and plan for a brief cool before slicing.
What you’ll need
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (4 ounces) semisweet chocolate chips or chocolate chunks (optional)
Notes: For a slightly richer flavor, use Dutch-process cocoa. For dairy-free, substitute vegan butter 1:1 and use dairy-free chocolate chips. You can swap half the granulated sugar for coconut sugar for a caramel note.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment, letting the parchment hang over two sides for easy removal.
- Melt the butter in a saucepan over low heat or in a heatproof bowl in short bursts in the microwave. Stir until smooth.
- Remove from heat and stir in the dark brown sugar and granulated sugar until the mixture is smooth and glossy.
- Whisk in the eggs one at a time, then add the vanilla, whisking until the batter looks uniform.
- Fold in the flour, cocoa powder, salt, and baking soda just until combined—don’t overmix.
- Stir in the chocolate chips or chunks if using. Pour the batter evenly into the prepared pan.
- Bake for 25–30 minutes. The edges should be set and the center will still have a few moist crumbs when a tester comes out. Let the pan cool slightly before slicing.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream and a drizzle of caramel for a classic combination. For a coffee-shop vibe, dust with powdered sugar and serve alongside strong espresso or cold brew. For a party platter, cut into small squares and top some pieces with flaky sea salt and others with a toasted nut. These brownies also make excellent sandwich cookies when layered with chocolate ganache or marshmallow cream.
Storage and reheating tips
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze whole or cut into squares in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, microwave a single piece for 12–20 seconds until warm, or bake frozen pieces at 300°F (150°C) for 10–15 minutes. Always cool fully before freezing to avoid condensation and freezer burn.
Helpful cooking tips
- Use room-temperature eggs for quicker emulsification and a smoother batter.
- Don’t overmeasure flour—lightly spoon it into the cup and level with a knife. Too much flour makes brownies cakey.
- If you like a shiny, crackly top, whisk the sugar and melted butter well; some bakers briefly whip the eggs and sugars to add air, but for fudgy results keep mixing gentle.
- Rotate the pan halfway through baking if your oven has hot spots.
- Let brownies rest at least 15 minutes before slicing to finish setting; chilling for 30 minutes makes cleaner cuts.
Creative twists
- Nutty: Fold in 1/2 cup chopped toasted walnuts or pecans.
- Espresso boost: Add 1 teaspoon instant espresso powder to deepen the chocolate flavor.
- Salted caramel: Drizzle salted caramel between two thinner brownie layers.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
- Protein-forward: Try the texture experiment of combining these with a cottage-cheese-based batter in a hybrid recipe like cottage cheese brownies for extra moisture and protein.
Common questions
Q: How long does it take to make these brownies from start to finish?
A: About 40–50 minutes total—10–15 minutes hands-on to mix and 25–30 minutes to bake, plus a short rest to set.
Q: How do I get fudgy instead of cakey brownies?
A: Use less flour, melt the butter (don’t over-whip the batter), and avoid overbaking. Pull them from the oven when a few moist crumbs cling to a tester.
Q: Can I make these ahead for a party?
A: Yes. Bake, cool completely, then store airtight at room temperature for up to 3 days or freeze up to 3 months. Warm gently before serving if desired.
Q: Are substitutions okay for cocoa and chocolate?
A: Yes. Dutch-process cocoa will change leavening reactions slightly—if swapping, you may want to use baking powder instead of baking soda. Chocolate chunks give pockets of molten chocolate; chips stay firmer.
Q: Can I reduce sugar or make them vegan?
A: You can reduce sugar slightly, but too much reduction affects texture. For vegan brownies, replace butter with plant-based butter and use a flax or commercial egg replacer for the eggs; baking time will be similar but check doneness earlier.
Conclusion
If you want a reliably rich, dense brownie with a glossy top and tender center, this recipe delivers every time—ideal for weeknight desserts, batch baking, or a last-minute crowd-pleaser. For another well-tested approach and extra tips, check out The Best Fudgy Brownies Recipe.
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Fudgy Brownies
- Total Time: 45 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Rich and dense fudgy brownies with a glossy top, perfect for satisfying chocolate cravings.
Ingredients
- 1/2 cup (1 stick / 115g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (4 ounces) semisweet chocolate chips or chocolate chunks (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment.
- Melt the butter in a saucepan over low heat or in a microwave.
- Stir until smooth and then mix in dark brown sugar and granulated sugar until glossy.
- Whisk in the eggs one at a time, adding vanilla until the batter is uniform.
- Fold in flour, cocoa powder, salt, and baking soda until just combined.
- Stir in chocolate chips or chunks if using, then pour the batter into the prepared pan.
- Bake for 25–30 minutes, checking for wet crumbs on a tester. Let cool slightly before slicing.
Notes
For a richer flavor, use Dutch-process cocoa. Substitute vegan butter 1:1 for dairy-free versions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American