Chocolate Fudge Brownies

Chocolate Fudge Brownies are the ultimate indulgent dessert for chocolate lovers. These brownies are rich, dense, and irresistibly fudgy with a crackly top and gooey center that melts in your mouth. Whether you enjoy them warm with a scoop of vanilla ice cream or straight from the pan, they never disappoint.

Why You’ll Love This Recipe

• Deep, intense chocolate flavor
• Fudgy, chewy texture with a crisp top
• One-bowl recipe – easy cleanup
• Made with simple pantry staples
• Customizable with nuts, chocolate chips, or toppings
• Perfect for birthdays, holidays, or casual snacking
• Freezer-friendly for make-ahead treats
• Delicious warm or at room temperature
• Kid-friendly and crowd-pleasing
• No electric mixer required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Chocolate chips or chunks (semi-sweet or dark)

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
2. Melt the butter in a large microwave-safe bowl. Let it cool slightly, then stir in granulated sugar and brown sugar until smooth.
3. Add the eggs and vanilla, beating until the mixture becomes glossy and thick.
4. Mix in the cocoa powder, then add the flour and salt. Stir just until no dry streaks remain. Do not overmix.
5. Fold in chocolate chips or chunks, distributing evenly throughout the batter.
6. Pour the batter into the pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Cool completely in the pan on a wire rack before slicing into squares.

Servings and Timing

• Servings: 16 brownies
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: About 50 minutes

Variations

• Add nuts: Stir in chopped walnuts or pecans for a crunch.
• Swirl in peanut butter: Drop dollops on top and swirl before baking.
• Espresso kick: Add 1 teaspoon of espresso powder for enhanced chocolate flavor.
• Top with sea salt: Sprinkle flaky salt on top before baking.
• Frosted brownies: Cool and frost with chocolate ganache or buttercream.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Refrigeration: Keeps for up to 1 week in the fridge.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temp.
• Reheating: Microwave a slice for 10–15 seconds for a warm, gooey texture.

FAQs

How do I make brownies extra fudgy?

Use less flour and avoid overbaking. Stick to the bake time and test with a toothpick.

Can I use oil instead of butter?

Yes, vegetable oil works, but butter adds better flavor and richness.

What cocoa powder should I use?

Unsweetened natural cocoa powder is great, but Dutch-processed gives a deeper flavor.

How do I get clean cuts?

Chill the brownies before slicing and use a clean, sharp knife wiped between cuts.

Can I add frosting or toppings?

Absolutely! A simple chocolate glaze, ganache, or dusting of powdered sugar works well.

Can I double the recipe?

Yes. Use a 9×13-inch pan and bake for 35–40 minutes, checking for doneness.

Why is my brownie center raw?

You may have underbaked or your oven runs cooler. Check with a toothpick for moist crumbs.

Can I make them gluten-free?

Use a 1:1 gluten-free baking flour substitute. Results will still be chewy and fudgy.

Can I add candy or mix-ins?

Totally! M&M’s, caramel bits, or toffee pieces make delicious add-ins.

How long should I wait to cut them?

Wait until fully cool (about 1 hour) or chill briefly in the fridge for clean slices.

Conclusion

Chocolate Fudge Brownies are the ultimate comfort dessert—decadent, chewy, and loaded with chocolate flavor. They’re simple to make, endlessly customizable, and guaranteed to satisfy any sweet tooth. Whether for a special occasion or a cozy night in, these brownies are always a good idea.

Print