There are two types of dessert people in the world – those who love brownies and those who don’t. Guess what type I am?!
To be honest, I’ve never been a fan of cakes but when it comes to brownies, chocolate chip cookies, guava thumbprint cookies, shortbread cookies, cookies in general really… that’s my kind of dessert! Are you my people?? Then you’re in for a treat. Today, I’m sharing these rich, chewy, fudgy, chocolate brownies!
After a few failed attempts, I finally made the perfect homemade brownie recipe.
They taste SO GOOD!
You get that rich, chocolate flavor, the dense, moist texture, the crackly tops you get when you make boxed mix brownies, and crispy edges because who doesn’t LOVE crispy edges?! This is truly the BEST brownie recipe ever. Maybe I’m biased. Ha!
I have a few tips to achieve these beautiful bars so let’s get right into it.
How To Get Crackly Tops On Brownies
I learned the hard way that in order to get the perfect brownies, you need to take some extra steps. In other words, this is not a one-bowl recipe. Sometimes perfection requires a little more time and love.
With that said, to get those infamous crackly tops on these brownies, you have to vigorously whisk the eggs and sugar together until smooth. See the photo for reference. Since this recipe does not have baking powder or baking soda, the eggs are what will help the brownies rise and get those coveted crackly tops.
When you beat the eggs and sugar for 5 minutes, you get a drippy light-colored batter. That’s what we want! I promise this step will be worth it. Check out the rest of the steps below.
Ingredients You’ll Need
- Unsalted butter. This contributes to the fudginess and richness of the brownies.
- Chopped chocolate (or chocolate chips). I prefer chopped chocolate as it is richer, more intense chocolate flavor, and easier to melt.
- Granulated sugar. Adds sweetness and chewiness to the brownies. It also helps you get those crispy edges.
- Eggs. Provide structure to the brownies which is why I don’t recommend turning this recipe into a vegan brownie recipe. Eggs act as a binder and help create the chewy texture in the brownies. Using room temperature eggs, allows them to mix more easily with the other ingredients.
- Vanilla extract. Enhances the flavor profile and compliments the richness of the chocolate.
- All-purpose flour. Absorbs moisture, provides structure, and contributes to the chewiness of the brownies.
- Dutch process cocoa powder. This results in a deeper, darker color and a more intense chocolate flavor. It contributes to the fudginess of the brownies and creates a dense texture. You can also use unsweetened cocoa powder.
- Salt. This helps to bring out the richness of the chocolate and other ingredients in the brownies. It also enhances flavors and balances sweetness.
- Optional: nuts, walnuts, peanuts, or pecans as garnish.
When you’re done with the recipe, make these Churros with Spanish Hot Chocolate!
How To Make Chewy Fudgy Brownies From Scratch
- Prep the baking dish. Preheat oven to 350ºF. Line an 8×8 square baking pan with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- Melt the chocolate. In a bowl, melt butter and chocolate in 30-second increments in the microwave or stir both in a saucepan in a double broiler until they melt. Set aside to allow to cool.
- Get crackly tops. In a stand mixer or in a bowl, vigorously whisk eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! See the photo for reference. Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
- Add the dry ingredients. Using a rubber spatula, fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the prepared pan. If you over mix the dry ingredients, you risk it affecting texture so be mindful of that.
- Bake the brownies! Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet with very few crumbs. The brownies will continue to bake as they cool.
- If you continue baking them longer than 30 minutes, you risk drying them out. Remove the brownies from the oven. Allow to cool completely before slicing.
8×8 Baking Dish
This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.
8×8 Square Baking Dish
This is the baking dish I use to make these brownies. Easy-to-clean, heavy-duty, thick, nonstick, and long-lasting. Highly recommend!
Common Questions about Fudgy Brownies
Cakey brownies are light and airy, sort of fluffy like a cake while fudgy brownies are more dense, gooey, and rich. These brownies are fudgier because there’s more fat than flour in the recipe. A cakey brownie recipe would have more flour than fat and when you insert a toothpick after baking, it will come out clean.
Follow this recipe exactly as it states. Bake until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
I’d recommend slicing only what you are going to eat and then wrapping the rest in plastic wrap or aluminum foil. You can also wrap the entire pan once cooled, before slicing, in plastic wrap or aluminum foil. These brownies will stay fresh for 3 days at room temperature, 1 week in the fridge, and 3 months in the freezer. To reheat them, just thaw them out when you’re ready to eat and heat them in the microwave for 10-15 seconds.
Since oil is flavorless, butter is better because it gives these brownies a delicious flavor!
Under baking! When you bake these rich fudge brownies, you’ll notice the toothpick will not be completely clean and that’s ok. That’s how they stay so moist, chewy, and delicious!
Recipe Tips & Tricks
- 8-inch square baking pan. Metal pans tend to result in chewier brownies because the heat is distributed more evenly.
- Line the pan with parchment paper. Grease the pan and line it with parchment paper, leaving an overhang on the sides. This makes it easier to remove the brownies from the pan and helps prevent sticking.
- Use room temperature eggs. This ensures better incorporation into the batter and contributes to a smoother texture. To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes.
- Do not overbake the brownies. They should be slightly undercooked in the center when you remove them from the oven. The residual heat will continue cooking them, resulting in a fudgy texture.
- Use a toothpick to test doneness. To determine if the brownies are ready, insert a toothpick into the center. It should come out with a few moist crumbs sticking to it, but not completely wet. This means they are done baking.
Storage Tips
- Chewy fudgy brownies stored at room temperature can typically stay fresh for up to 3-4 days. Make sure they are completely cooled before storing.
- In the fridge. Place the brownies in an airtight container or wrap them tightly in plastic wrap. Refrigerate the brownies, and they should stay fresh for up to 5 days.
- In the freezer. Wrap each brownie square tightly in plastic wrap, then place them in a freezer-safe container or resealable freezer bag and freeze for up to 3 months.
- Before serving, thaw the brownies to room temperature before reheating them in the microwave for 10 seconds.
I promise these will be better than boxed brownie mix brownies!
The BEST Chewy Fudgy Brownies
Ingredients
- 1/2 cup unsalted butter
- 4 ounces chopped chocolate or chocolate chips
- 1 1/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3 tablespoons Dutch process cocoa powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, making sure the parchment paper is hanging over the sides of the dish. This will help you easily remove the brownies after baking. Spray with nonstick cooking spray and set aside.
- In a bowl, melt butter and chocolate in 30-second increments in the microwave or in a double broiler. Set aside to allow to cool.
- In a stand mixer or in a bowl, vigorously beat eggs and sugar until the mixture is fluffy and light, about 5 minutes. This will help us get that crackly top! Combine the cooled melted chocolate and vanilla with the egg/sugar mixture. Mix until smooth.
- Fold in the flour, cocoa powder, and salt until well combined being careful not to over mix. Pour brownie batter into the baking dish.
- Bake for 30 minutes or until the edges are baked through and a toothpick inserted in the middle comes out semi-wet. The brownies will continue to bake as they cool. If you continue baking them, you risk drying them out.
- Remove the brownies from oven. Allow to cool completely before slicing. Enjoy!
Lydia says
The flavor of these brownies is great. The second time I made them, I added 2 Tablespoons of fresh orange zest. I massaged the zest into the sugar then continued on. I love chocolate and orange together, and these were a big hit.
Alex says
I decided to try out the recipe as I was craving brownies And after the timer stopped I opened the oven and it was a liquid,I’m hoping it’ll solidify if I let it “bake” a little more as the oven is cooling off.
I did have to use a substitute for the eggs,aquafaba and brown sugar it did thicken up so I thought there was no problem could it be because of that?
Jamie Silva says
Hey Alex, yes, this brownie recipe isn’t vegan so those substitutes don’t work for this recipe. For these brownies to come out exactly as pictured, you would have to make them exactly as listed on the recipe. I have another brownie recipe that may be better for you since it requires no eggs (it’s vegan): https://asassyspoon.com/vegan-cinnamon-mocha-cold-brew-brownies/ You can omit the cold brew if you prefer. Hope that helps!
Linda says
Made this recipe about a month ago, and it was super delicious! Probably one of the best recipes I’ve used
Amelia says
Yummm… I made this recipe today. it was better than I expected. The recipe reminds me of box brownies but with a crackly crust and a richer flavor. I used guittard for the baking chocolate and added 1/4 tsp of instant expresso powder for a more intense chocolate flavor. I will definitely make this again.
Jamie Silva says
Thank you, Amelia! That’s a huge compliment! Mission accomplished :)
Nancy says
Yummy & delicious brownie.