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 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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- 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
- 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.