These Fudgy Brownies are the best homemade brownie recipe. They are loaded with melty chocolate and perfectly gooey.
I would choose fudgy brownies over a chewy brownie any day of the week. These homemade brownies are perfectly gooey, loaded with melty chunks of chocolate and sprinkled with flaky salt for the best brownies ever!
Ingredients for homemade brownies
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Brown Sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Cocoa Powder.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Chocolate. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
How to make fudgy brownies
Step 1: Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
Step 2: In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
Step 3: In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
Step 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
Step 5: Fold the chocolate into the mixture and pour into the prepared baking dish.
Step 6: Bake the brownies for 17-20 minutes. Bake for 5 minutes longer if you want the brownies to be more firm.
Step 7: Remove the fudgy brownies from oven and allow to cool.
How to store brownies
- Brownies should be stored wrapped tightly and stored at room temperature.
- Homemade brownies are best eaten in the first two days, but they should be good for up to 5 days.
More brownie recipes
- Brownie Pie– This brownie pie has a flaky, buttery pie crust and a gooey brownie filling.
- Caramel Stuffed Brownies– A delicious chocolate brownie recipe filled with homemade caramel.
- Brown Butter Espresso Brownies– These brownies have brown butter and espresso baked right into them and they’re basically magic.
- Ooey Gooey Pecan Pie Brownies– The gooey brownies are topped with a pecan pie filling!
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Fudgy Brownies
Ingredients
For Brownies:
- 12 tablespoons (170 grams) unsalted butter melted
- 1 1/4 cup (266 grams) brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (42 grams) cocoa powder
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chopped
Instructions
For Brownies:
- Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
- In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
- Fold the chocolate into the mixture and pour into the prepared baking dish.
- Bake the brownies for 17-20 minutes, longer if you would like a firmer brownie
- Remove from oven and allow to cool.
Nutrition
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Ghulam Mohyudin says
April 28, 2020 at 5:51 amIt was perfect the first time. I learn so much from you as well! Keep it up great post.
Samah moid says
December 13, 2020 at 11:30 amNot only is this recipe easy to follow, it is also the best brownie recipe I’ve tried. Thank you for sharing!
Osman says
December 13, 2020 at 11:46 amMy wife made me brownies from this recipe. It was the best brownies ever had hands down! Love it! Mmmmmm so GOODD!!
Melanie Wong says
January 2, 2021 at 3:47 pmMade these today and they were a hiT absolutely loved them! I’ve tried many different brownie recipes and this one was The best.
Mandira Ravindranath says
January 4, 2021 at 12:31 amLoved this recipe, made a few times now ♥️
Afiqah says
January 18, 2021 at 8:29 pmWhat Did you do with the chopped chocolate? Its not written in the instructions. Luckily i checked because i thought its supposed to be melted together with butter.
Ellie Haley says
January 18, 2021 at 8:31 pmIt is written in the instructions! You fold it into the batter after mixing the wet and dry ingredients together
Massiel says
January 24, 2021 at 3:03 pmI Followed elliE’s recipe and it turNed out to be the perFect brownies recIpe ever! We loved it! Thank you ellie, it was a huge SucceSs.
Shelli says
February 11, 2021 at 4:34 amI recently made these and they were amazing! I used a combo of bittersweet CHOCOLATE chunks and semisweet chips instead of the chopped CHOCOLATE and my baking pan was bigger so they TurNed out thinner and noT as pretty as Ellie’s but they Were stIll DELICIOUS!
Jamie says
February 13, 2021 at 7:51 pmExcited to taste these once they cool but the top of my brownies aren’t the gloss flaky kind like in your picture. IT looks more like cake batter. DOes this mean i over-mixed?
Ellie Haley says
February 13, 2021 at 7:57 pmIt probably means they were over mixed or there was too much flour added!