brownies
Fudgy Brownies from Scratch
Rich, decadent fudgy brownies made completely from scratch. Dense, chewy centers with crispy edges—the ultimate chocolate indulgence.
The Brownies I Bake When Someone Needs Real Comfort
There’s something about pulling a pan of fudgy brownies from the oven that feels like the most generous thing you can do for someone. I make this recipe constantly—for neighbors going through tough times, for potlucks where I want to impress, for quiet Friday nights when I just need chocolate. These brownies are dense, chewy, and genuinely fudgy, with that perfect crispy-edged brownie exterior that makes every bite feel indulgent.
A Few Things I Have Noticed
- Don’t skip the cooling step. Brownies set as they cool, so cutting them straight from the oven will give you crumbly pieces. Wait until they’re completely cool, even if it takes an hour—your patience will be rewarded.
- Room temperature eggs mix more smoothly into the chocolate mixture without causing seizing. Set them out 30 minutes before baking if you remember.
- That toothpick test with moist crumbs is crucial. If your toothpick comes out clean, you’ve overbaked. Pull them out when you still see a bit of fudgy residue—they’ll continue cooking slightly as they cool.
Variations
- Espresso Fudgy Brownies: Whisk 1 tablespoon instant espresso powder into the dry ingredients for a deeper chocolate flavor and subtle coffee undertone.
- Brownie Swirl with Peanut Butter: Dollop 3 tablespoons peanut butter mixed with 1 tablespoon sugar onto the batter before baking, then swirl gently with a knife for a marbled effect.
If you love rich chocolate, you might also enjoy these one-bowl chocolate brownies that come together even faster.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
- 1
Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving slight overhang on two sides for easy removal.
- 2
Melt the Chocolate
In a microwave-safe bowl, combine butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool for 2 minutes.
- 3
Mix the Wet Ingredients
Whisk in both sugars until combined, then add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- 5
Fold Together
Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix—a few streaks are fine.
- 6
Bake
Pour batter into prepared pan and smooth the top. Bake for 22-25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- 7
Cool and Cut
Cool completely in the pan, then use the parchment overhang to lift out onto a cutting board. Cut into 16 squares and serve.
Nutrition Information
Per serving (serves 16). Values are approximate.
| Calories | 245 calories |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 26g |
| Protein | 3g |
| Sodium | 145mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Why are my brownies cakey instead of fudgy?
The most common cause is overbaking or overmixing the batter. Check for doneness at 22 minutes—the center should still jiggle slightly. Also, resist the urge to stir too vigorously when combining wet and dry ingredients. Fold gently until just incorporated.
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give you a deeper, slightly less sweet brownie. Use the same amount (6 oz) and the baking time stays the same. I personally love 70% cacao for extra richness.
How should I store these brownies?
Keep them in an airtight container at room temperature for up to 5 days. They actually taste even better the next day as the fudgy texture sets. You can also freeze them for up to 3 months—just thaw at room temperature before serving.
Reader Reviews
Based on 222 reviews
