Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 15 minutes
Yield: 16 brownies
Servings: 16
Difficulty: Easy
Classic Fudgy Brownies
These rich, fudgy brownies have a deeply chocolatey flavor, a glossy crackled top, chewy edges, and an irresistibly soft center. They are easy to make in one bowl and require no special equipment.
The secret to fudgy brownies is avoiding overbaking. The center should still look slightly soft when the brownies come out of the oven. They will continue to set as they cool.
Ingredients
- 170 g unsalted butter, melted
- 200 g granulated sugar
- 100 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 50 g unsweetened cocoa powder
- ½ teaspoon salt
- 100 g dark or semi-sweet chocolate, chopped
- 80 g chocolate chips, optional
Instructions
1. Prepare the Oven
Preheat the oven to 175°C / 350°F.
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Add the eggs and vanilla extract. Whisk vigorously for approximately 1–2 minutes, until the mixture becomes smooth and slightly thickened.
3. Add the Dry Ingredients
Sift the flour and cocoa powder into the bowl.
Add the salt and gently fold everything together with a spatula.
Do not overmix. Stop as soon as no large streaks of flour remain.
4. Add the Chocolate
Fold in the chopped chocolate and chocolate chips, if using.
Reserve a small handful of chocolate pieces to scatter over the top before baking.
5. Bake
Transfer the batter to the prepared pan and spread it evenly.
Sprinkle the remaining chocolate pieces over the surface.
Bake for 25–30 minutes.
The edges should look set while the center should remain slightly soft. A toothpick inserted into the center should come out with moist crumbs, rather than completely clean batter.
6. Cool
Remove the brownies from the oven and place the pan on a wire rack.
Allow them to cool in the pan for at least 30 minutes.
For exceptionally clean slices and an even fudgier texture, refrigerate the brownies for 1–2 hours before cutting.
7. Slice and Serve
Lift the brownies from the pan using the parchment paper.
Cut into 16 squares using a sharp knife.
For cleaner cuts, wipe the knife between slices.
Nutrition Information
Estimated per brownie:
- Calories: 285 kcal
- Protein: 3 g
- Carbohydrates: 36 g
- Fat: 15 g
- Saturated Fat: 9 g
- Fiber: 2 g
- Sugar: 26 g
- Sodium: 95 mg
Nutrition information is approximate and may vary according to ingredient brands, chocolate type, and portion size.
Baker’s Tips
- Do not overbake: This is the most important rule for fudgy brownies.
- Use good-quality cocoa: Dutch-process or natural cocoa can both work, depending on your preferred flavor.
- Whisk the eggs and sugar well: This helps create the shiny, crackled surface.
- Avoid overmixing after adding flour: Too much mixing can make brownies cakey rather than fudgy.
- Cool completely: The center becomes firmer and fudgier as the brownies cool.
- For extra chocolate flavor: Add a teaspoon of instant espresso powder to the dry ingredients.
Variations
Salted Caramel Brownies
Drizzle caramel sauce over the batter before baking and sprinkle a small amount of flaky sea salt over the finished brownies.
Walnut Brownies
Add 100 g chopped walnuts or pecans along with the chocolate.
Triple Chocolate Brownies
Use a combination of cocoa powder, chopped dark chocolate, and chocolate chips for an intensely chocolatey result.
Peanut Butter Brownies
Drop spoonfuls of smooth peanut butter over the batter and gently swirl with a knife before baking.
Storage
Store brownies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate them for up to 1 week.
Brownies can also be frozen for up to 3 months. Wrap individual portions tightly and place them in a freezer-safe container or bag.
Allow frozen brownies to thaw at room temperature before serving.
Quick Recipe Summary
Prep: 15 minutes
Bake: 25–30 minutes at 175°C / 350°F
Cool: At least 30 minutes
Yield: 16 brownies
Best result: A glossy, crackled top, chewy edges, and a rich, soft, intensely fudgy chocolate center.
